Description

This Easy Lemon Cream Pie is a delightful and refreshing dessert featuring a buttery graham cracker crust filled with a smooth, tangy lemon cream mixture. Topped with fluffy whipped cream, it’s a perfect balance of sweet and tart that’s easy to prepare and ideal for any occasion.

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Filling

1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter, stirring until well blended.
Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust.
Bake crust: Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and allow to cool completely before adding the filling.
Prepare lemon filling: In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix well until smooth and fully combined.
Assemble pie: Pour the lemon filling mixture into the cooled graham cracker crust, spreading evenly with a spatula.
Chill pie: Refrigerate the pie for at least 2 hours or until the filling is firm and set.
Make whipped cream topping: In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Add topping: Spread the whipped cream evenly over the chilled lemon filling just before serving.
Garnish: Optionally, garnish the pie with extra lemon zest or lemon slices for a decorative and flavorful touch.
Serve and enjoy: Slice and serve the pie chilled for the best flavor and texture.

Notes

If you prefer a tangier filling, add an extra tablespoon of lemon juice.
Use fresh lemons for the best flavor in both juice and zest.
This pie can be made a day ahead and stored in the refrigerator.
For a quicker crust option, use pre-made graham cracker crust shells.
Ensure the cream cheese is softened to avoid lumps in the filling.
Whip the cream just before serving to keep it light and fresh.