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.
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. 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
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.
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.
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.
