Why You’ll Love Easy Lemon Cream Pie Recipe
This pie is deliciously simple and full of flavor. The creamy, tart filling combined with the sweetness of the graham cracker crust makes for a perfect treat that’s both refreshing and indulgent. It’s quick to make and ideal for gatherings, offering a light yet satisfying dessert that’s sure to please.
Ingredients
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1 (9-inch) deep dish prepared graham cracker crust
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2 (14-ounce) cans sweetened condensed milk
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1/2 cup sour cream
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3/4 cup fresh lemon juice
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1 cup heavy whipping cream
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1/4 cup powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Add the lemon juice and whisk until the mixture thickens.
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Pour the lemon filling into the prepared graham cracker crust and bake for 6-8 minutes. Remove from the oven and let it cool on the counter before refrigerating for at least 4 hours.
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Once ready to serve, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Top the pie with the whipped cream and serve chilled.
Servings and Timing
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Servings: 8
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Prep Time: 20 minutes
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Cook Time: 10 minutes
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Total Time: 30 minutes (plus 4 hours refrigeration)
Variations
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Lime Version: Substitute lime juice for lemon juice for a key lime-inspired pie.
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Topping Options: Instead of whipped cream, you can top with meringue or a dollop of Cool Whip.
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Add Fruit: Top the pie with fresh berries like raspberries or blueberries for a colorful touch.
Storage/Reheating
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Storage: Keep the pie in the refrigerator for up to 4 days.
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Reheating: This pie is best served cold, so there is no need to reheat it.
FAQs
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead. Just let it chill in the fridge for at least 4 hours before serving.
Can I use a homemade graham cracker crust?
Yes, if you prefer a homemade crust, use your favorite recipe. It will add an extra touch of flavor to the pie.
Can I use a different type of crust?
Yes, you can use a traditional pie crust, but a graham cracker crust works best for the flavor and texture.
How do I know when the pie is done baking?
Bake the pie for only 6-8 minutes. The filling will set slightly but still be soft. The baking step is to warm the filling, not to cook it.
Can I freeze this pie?
Yes, you can freeze the pie before adding the whipped cream topping. Let it thaw in the refrigerator for a few hours before serving.
Conclusion
This Easy Lemon Cream Pie is a quick and irresistible dessert that brings the perfect balance of sweetness and tartness in every bite. It’s the ideal treat for a hot summer day, and its simplicity makes it a favorite for any occasion. With just a few ingredients and minimal effort, you’ll have a refreshing and satisfying pie that everyone will love!
Easy Lemon Cream Pie
This Easy Lemon Cream Pie is a refreshing, creamy dessert with a tangy lemon flavor, perfect for summer. Made with sweetened condensed milk, sour cream, and fresh lemon juice, it’s quick and easy to prepare and topped with homemade whipped cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (9-inch) deep dish prepared graham cracker crust
- 2 (14-ounce) cans sweetened condensed milk
- ½ cup sour cream
- ¾ cup fresh lemon juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F. In a bowl, whisk together sweetened condensed milk and sour cream. Add lemon juice and whisk until thickened.
- Pour the mixture into the prepared pie crust and bake for 6-8 minutes. Cool on the counter, then refrigerate for at least 4 hours.
- Beat the heavy whipping cream and powdered sugar until stiff peaks form. Top the pie with whipped cream before serving.
Notes
You can use a store-bought graham cracker crust for convenience or make your own for a special touch.
