Lemon Cream Pie
This Lemon Cream Pie has the perfect hint of lemon for a light refreshing taste that is balanced by a creamy silky base. It has a vanilla wafer crust that is a delightful compliment. This pie is adored by all who try it!
Servings 16
Calories 448kcal
Ingredients
Vanilla Wafer Crust
- 60 Nilla Wafers
- 1/3 cup butter melted
- 1/4 cup sugar
Lemon Cream Filling
- 1 1/4 cups heavy cream
- 1/2 cup powdered sugar
- 12 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 1/4 cup lemon juice
- 2 Tablespoons lemon zest
Whipping cream topping
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
Vanilla Wafer Crust
- Preheat oven to 375 degrees F.
- Blend vanilla wafers in a food processor.
- In a small bowl combine waffer crumbs, butter and sugar and mix well.
- Press into a 9 inch pie pan.
- Bake at 375 degrees F for 6-8 minutes until edges turn slightly golden brown in color. Let cool on counter top.
- Refridgerate for 1 hour.
Lemon Cream Filling
- In a small mixing bowl beat cream for two minutes, and then add powdered sugar and beat until stiff. Set aside.
- In a large mixing bowl, combine cream cheese, sweetened condensed milk, lemon juice and lemon zest. Beat in high until creamy and smooth. Add 4 drops of yellow food coloring if you desire.
- Fold in the set aside whipped cream until smooth and uniform in color.
- Pour into the crust and top with whipping cream.
Whipping Cream Topping
- In a medium bowl combine whipping cream and powder sugar. Beat until firm.
Nutrition
Calories: 448kcal | Carbohydrates: 43g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 228mg | Potassium: 177mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 963IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 0.1mg
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