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Indulgent Lemon Cream Pie That Melts in Your Mouth Recipe

★★★★★

4.7 from 105 reviews
  • Author: Rafael
  • Total Time: 1 hour 28 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Indulgent Lemon Cream Pie is a luscious dessert featuring a crisp, buttery Nilla Wafer crust filled with a rich, creamy lemon-flavored filling. Topped with fluffy whipped cream sweetened to perfection, this pie melts in your mouth, offering a perfect balance of tangy citrus and sweet creaminess that’s ideal for any special occasion or a delightful treat.

Ingredients

Scale

Crust

  • 60 pieces Nilla Wafers
  • 1/3 cup butter, melted
  • 1/4 cup sugar

Filling

  • 1 1/4 cups heavy cream
  • 12 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest

Topping

  • 1 cup heavy cream
  • 1/2 cup powdered sugar

Instructions

  1. Prepare the crust: Preheat your oven to 375°F (190°C). Crush 60 Nilla Wafers into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin. Mix the wafer crumbs with 1/3 cup melted butter and 1/4 cup sugar until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 6-8 minutes until it is slightly golden and fragrant. Remove from oven and allow to cool before refrigerating for at least 1 hour.
  2. Whip the cream for filling: In a mixing bowl, beat 1 1/4 cups heavy cream with an electric mixer on medium speed until stiff peaks form, about 4-5 minutes. Set aside.
  3. Make the lemon filling: In a separate bowl, blend 12 ounces softened cream cheese, 14 ounces sweetened condensed milk, 1/4 cup fresh lemon juice, and 2 tablespoons lemon zest until smooth and creamy. Gently fold the whipped cream into this mixture to maintain its light texture.
  4. Assemble the pie: Pour the lemon cream filling evenly into the chilled crust, spreading carefully to reach the edges for a neat presentation. Return the pie to the refrigerator while preparing the topping.
  5. Prepare the whipped topping: In a clean bowl, whip 1 cup heavy cream until soft peaks form. Gradually add 1/2 cup powdered sugar and continue whipping until stiff peaks develop, about 3-4 minutes.
  6. Add topping and chill: Spread or pipe the whipped cream topping over the filled pie. Refrigerate the completed lemon cream pie for at least 1 hour to set. When ready, slice and serve the pie, enjoying its creamy texture paired with the crisp crust.

Notes

  • Substitute graham crackers for Nilla Wafers in the crust for a different but still tasty base.
  • Use margarine instead of butter for a dairy-free crust alternative.
  • For a vegan version, try dairy-free cream cheese and coconut whipped topping alternatives.
  • Fresh lemon juice and zest yield the best flavor compared to bottled alternatives.
  • Refrigeration time is essential to allow the filling to firm up before serving.
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon cream pie, no-bake lemon pie, creamy lemon dessert, easy pie recipe, Nilla Wafer crust, whipped cream topping

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Find it online: https://tastewithrafael.com/indulgent-lemon-cream-pie-that-melts-in-your-mouth-recipe/