Easy Lemon Cream Pie
Ingredients
Pie Crust
-
1.5
cups
crushed vanilla wafers
-
6
Tbsp
butter, melted
-
2
Tbsp
sugar
Lemon Cream Filling
-
1
14oz. can
sweetened condensed milk
-
3
lemons
fresh lemons
-
1
tsp
vanilla extract
-
1
cup
heavy whipping cream
Instructions
- Preheat the oven to 350ºF.
- Crush the vanilla wafers into fine crumbs and mix with melted butter and sugar.
- Press the mixture into a 9-inch pie plate and bake for 10 minutes.
- Cool the crust in the refrigerator.
- Zest and juice the lemons, measuring out ½ cup juice and 1 Tbsp zest.
- In a bowl, combine sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, and whisk until combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold the lemon mixture into the whipped cream gradually until fully combined.
- Pour the filling into the cooled crust and refrigerate for about 2 hours until chilled.
- Slice into 8 pieces and serve.
Nutrition Facts (estimated)
Servings
8 slices
Calories
462
Total fat
28g
Total carbohydrates
49g
Total protein
6g
Sodium
244mg
Cholesterol
0mg
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