Lemon Cream Pie

Jon asked me to make a cold, refreshing pie for Easter Dinner this past Sunday. We threw around some ideas and we decided on Lemon Cream Pie. We always have a Key lime pie or chocolate pie, so the lemon was a really nice change.

And wouldn’t you know, after working on the pie, a dish fell on top of it in the refrigerator, smashing one of the sides of the pie before we got to present it for dessert…ugh…

I guess we can’t all have picture-perfect pie all of the time. I’m just glad it happened after the photo shoot! Luckily, I had some extra whipped cream to make the pie look a little more presentable. It still tasted amazing, and that’s what really matters in the end.

Lemoncreampie
Ingredients:

For the crust:
1 and ¾ cups graham cracker crumbs
½ cup sugar
6 tbsp melted butter

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Combine the graham cracker crumbs and sugar and stir.

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Stir in the melted butter until all crumbs are coated.

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Press the crust mixture into a greased spring form pan and up the sides.

Bake on 350 degrees Fahrenheit for 5-8 minutes. Remove from the oven and set aside to cool.

For the Filling:
14 oz fat-free sweetened condensed milk
1 cup lemon curd
½ tsp fresh lemon zest
3 egg yolks

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Combine all filling ingredients in a mixing bowl.

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Whisk until combined.

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Pour the filling into the cooled crust.

Bake on 350 degrees Fahrenheit for 25-30 minutes, or until filling is set.

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Remove from the oven and allow to cool in the spring form pan on a cooling rack. Cool on the cooling rack until the pie reaches room temperature. Chill in the refrigerator for about 2 hours.

For the Whipped Topping:
½ cup whipping cream
2 tsp powdered sugar
1 tsp vanilla extract

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Combine the whipping cream, powdered sugar, and vanilla extract in a mixing bowl.  Using an electric mixer, beat on medium to high until cream forms stiff peaks. Be careful not to over mix; otherwise, you’ll end up with butter.

Spoon the whipped cream into a zip-top baggie or piping bag fitted with a star-tip. Remove the outer rim of the spring form pan.

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Pipe whipped topping onto the pie into design of your choice. I decorated my pie with stars around the edge of the crust and in the center of the pie.

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Cut the Lemon Cream Pie into 8 slices and serve chilled. Store any leftovers in the refrigerator.

Enjoy that lemony goodness!



 

Instructions without photos:
Ingredients:

For the crust:
1 and ¾ cups graham cracker crumbs
½ cup sugar
6 tbsp melted butter

Combine the graham cracker crumbs and sugar and stir. Stir in the melted butter until all crumbs are coated. Press the crust mixture into a greased spring form pan and up the sides.

Bake on 350 degrees Fahrenheit for 5-8 minutes. Remove from the oven and set aside to cool.

For the Filling:
14 oz fat-free sweetened condensed milk
1 cup lemon curd
½ tsp fresh lemon zest
3 egg yolks

Combine all filling ingredients in a mixing bowl. Whisk until combined. Pour the filling into the cooled crust.

Bake on 350 degrees Fahrenheit for 25-30 minutes, or until filling is set.

Remove from the oven and allow to cool in the spring form pan on a cooling rack until it reaches room temperature. Chill in the refrigerator for about 2 hours.

For the Whipped Topping:
½ cup whipping cream
2 tsp powdered sugar
1 tsp vanilla extract

Combine the whipping cream, powdered sugar, and vanilla extract in a mixing bowl. Using an electric mixer, beat on medium to high until cream forms stiff peaks.

Spoon the whipped cream into a zip-top baggie or piping bag fitted with a star-tip. Remove the outer rim of the spring form pan.

Pipe whipped topping onto the pie into design of your choice.

Cut the pie into 8 slices and serve chilled. Store any leftovers in the refrigerator.

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