Lemon Cream Pie is one of my favorite winter desserts! Take advantage of in-season citrus to try something new this weekend. I grew up eating key lime pies, but I’m here to tell you that Lemon Cream Pies are one of the best kept secrets out there. I never tried one until we lived in Georgia, but I’m a fan for life. This pie is southern cooking at its best – simple, delicious, and sweet. The secret star of this pie is a pinch of cinnamon in the graham cracker crust. I hope you’re able to give it a try soon!
The Crust
The most intimidating part of pies can be the crusts, but not in this case! This is a pat-in-the-pan style crust. Start by processing 2 sleeves of graham crackers.
If you don’t have a food processor, you can put the crackers in some freezer ziplock baggies and smash the crackers with a mallet or rolling pin to make fine crumbs. Whatever your method, you’ll want them to look about like this.
Next add some melted butter, cinnamon, sugar, and a pinch of kosher salt to the cracker crumbs.
Combine until the mixture resembles wet sand.
Press the mixture evenly on the bottom and sides of a pie plate. I like to use a measuring cup to press along the bottom to make it flat and even.
Bake the crust for about 8 minutes to firm it up.
The Filling
While the crust is baking, get started on the filling. This filling is simple! Just lemons, egg yolks, and sweetened condensed milk.
This recipe also calls for 1 teaspoon of lemon zest. The rind of a lemon contains a ton of flavor, but if you grate too far down the white rind can be bitter. So for best results use a microplane zester (which only takes off the top layer of rind) or carefully use the fine side of a box grater.
Another tip is to rest a small sieve over a measuring cup while juicing the lemons. This will catch all of the seeds and pulp and you can measure as you go!
Whisk the ingredients together until smooth.
Pour the lemon cream mixture into the baked pie crust and bake for 10 more minutes until the filling is set.
Let the pie cool completely and top with sweetened whipped cream!
Store covered in the refrigerator for several hours before serving. Lemon Cream Pie keeps in the fridge up to 3 days. Enjoy!
Lemon Cream Pie
1 1/2 cups graham cracker crumbs (about 2 sleeves)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup salted butter, melted
Pinch of kosher salt
2 (14 ounce) cans sweetened condensed milk
4 large egg yolks
1 teaspoon grated lemon zest
1/2 cup freshly squeezed lemon juice (2-3 lemons)
2 cup heavy cream
6 tablespoons powdered sugar
Directions:
- Preheat the oven to 350 F
- In a medium bowl, combine the crumbs (you will have leftover after processing the 2 sleeves of crackers, but save those to garnish the pie slices!), granulated sugar, cinnamon, pinch of salt, and melted butter. Pat into a pie pan and bake for 6-8 minutes, or until lightly browned. Remove to a wire rack to cool.
- Meanwhile, in a large bowl, whisk together the milk, yolks, lemon zest, and lemon juice. Pour the lemon filling into the cooled crust. Bake for 10 minutes, until set. Cool on a rack. Refrigerate for several hours until cool.
- When the pie is completely cooled, whip the cream with the powdered sugar until stiff peaks form. Mound the whipped cream on top of the pie and chill for 1 hour. Enjoy!!
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