Easy Lemon Cream Pie
Ingredients
Crust
-
1 ½
cups
graham cracker crumbs
-
¼
cup
brown sugar
-
6
tablespoons
melted butter
Pie Filling
-
1
package
4-serving size vanilla instant pudding mix
-
1
tablespoon
fresh lemon zest
-
½
cup
freshly squeezed lemon juice
-
¼
cup
milk
-
1
14-ounce can
sweetened condensed milk
Topping
-
1
pint
whipping cream
-
⅓
cup
powdered sugar
-
½
teaspoon
vanilla extract
-
optional
candied lemon slices for garnish
-
optional
additional crushed graham crackers for garnish
Instructions
- Prepare the graham cracker crust by mixing the crumbs and brown sugar, then adding melted butter and pressing into a pie plate. Refrigerate or bake at 375°F for 5-6 minutes.
- In a bowl, combine the pudding mix, lemon zest, lemon juice, milk, and sweetened condensed milk. Beat well and chill for a few minutes.
- Whip 1 cup of the whipping cream until medium-stiff peaks form. Fold a third of the whipped cream into the pudding mixture, then gently fold in the remaining whipped cream.
- Pour the filling into the prepared crust and refrigerate for 4-6 hours or overnight.
- Before serving, whip the remaining cream with powdered sugar and vanilla until medium peaks form, then spread on top of the pie. Garnish as desired.
Nutrition Facts (estimated)
Servings
8-12
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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