CREAMY LEMON PIE

Creamy Lemon Pie

If you’re a lemon lover, Creamy Lemon Pie is a slice of heaven! If you’re looking for the perfect recipe for a creamy lemon pie with a graham cracker and almond crust, this one is calling your name! With a combination of a luscious and silky tangy lemon filling, a buttery graham cracker crust with nutty almond undertones, this pie is magic! Enjoy!

Creamy Lemon Pie

THE FASTEST & EASIEST CREAMY LEMON PIE EVER!

You won't believe how fast and easy this pie is to make - or how silky smooth the lemon filling is!

If you love Fresh Lemon Bars, Lemon Curd or Lemon Meringue Pie, this is a creamier version that is oh so good!  I love that it can be made ahead of time and pulled out for a simple treat after dinner, for a backyard barbecue, or sharing with a friend. Everyone goes NUTS for this pie!

If you're planning a baby shower, bridal shower or garden tea, these are also so cute and delicious baked up as mini-tarts or pies!

CREAMY LEMON PIE

If you’re a lemon lover, Creamy Lemon Pie is a slice of heaven! If you’re looking for the perfect recipe for a creamy lemon pie with a graham cracker and almond crust, this one is calling your name! With a combination of a luscious and silky tangy lemon filling, a buttery graham cracker crust with nutty almond undertones, this pie is magic! Enjoy!
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Creamy Lemon Pie

INGREDIENTS:
GRAHAM CRACKER CRUST:
1-1/3 cups (160g) graham cracker crumbs (11 sheets)
½ cup (62g) roasted almonds
2 tablespoons (25g) granulated sugar
5 Tablespoons (72g) unsalted butter (melted)
 
PIE FILLING:
2 (14 oz.) cans sweetened condensed milk
¾ cup (180ml) fresh lemon juice
4 large egg yolks (room temperature)
 
TOPPING:
1 cup (8 ounces) heavy whipping cream (very cold)
¼ cup powdered sugar
1 teaspoon vanilla extract
 
HOW I MAKE THIS: 

1. Preheat oven to 350°F. For this pie we’ll be using a 9-inch pie plate.
2. PREPARE CRUST: In a blender or food processor, pulse the graham crackers and almonds together into coarse crumbs. (Or place in a large ziplock freezer bag and smash gently but firmly with a rolling pin until everything is evenly crumbled.)
3. In a large bowl, combine the crumbs and melted butter. Press this mixture evenly into pie pan, evenly across the bottom and up the sides to make a thick and even crust. Use your hands to pay down the mixture until it is no longer crumbly – do not pack down with heavy force. Use a spoon to run around the bottom corner to help make a r ounded crust and to keep it from falling apart when you cut and serve it. Pre-bake for 8 minutes. Remove from oven and leave oven at 350°F.
4. PREPARE FILLING:  In a medium mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice and egg yolks.  Pour filling into pie crust, smoothing the top evenly.
5. Continue baking for 19-21 minutes or until set and slightly jiggly in the center.  Remove from oven and allow to cool completely on a wire rack. When cool, cover with plastic wrap and chill for at least 2 hours (and up to 3 days) before serving.
6. PREPARE TOPPING:  Right before serving, place mixing bowl and beaters in the freezer for 10 minutes.  Remove from freezer, and immediately combine heavy cream, powdered sugar and pure vanilla extract. Beat on a stand mixer or with a hand mixer for 4-5 minutes, or until stiff peaks form.  Be careful not to  overbeat – or you’ll have sweet butter!
7. Swirl sweetened whipped cream on top of pie, or pipe around the outside edge. 
8. Refrigerate pie until ready to serve.  Pie will stay fresh in an air-tight container refrigerated for up to 5 days. 

YIELD:  One 9-inch pie (or 12 mini-sized pies)

Original recipe created by Snowflakes & Coffeecakes June 2018; revised and reposted April 2024.
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