Creamy Lemon Pie Recipe
This creamy lemon pie is super tart and bursting with lemon flavor. It's got a butter cookie crust and is topped with homemade whipped cream
Equipment
- 1 food processor
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 9-inch pie pan
- 1 hand mixer or stand mixer with whisk attachment
- 1 rubber spatula
Ingredients
Cookie Crust
- 10 oz butter cookies about 50 cookies (of the Salerno brand)
- 8 tablespoon unsalted butter melted
- ¼ cup shredded sweetened coconut
- ½ teaspoon kosher salt
- ¼ tsp almond extract
Creamy Lemon Pie Filling
- 8 egg yolks
- 28 oz sweetened condensed milk 28oz = 2 cans
- 1¼ cups fresh lemon juice
- 2 tsp fresh lemon zest
- ¼ tsp kosher salt
Homemade Whipped Cream
- 1 cup heavy cream cold
- ⅓ cup powdered sugar sifted
- ¼ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Making the Crust
- Preheat the oven to 350°F
- Add all crust ingredients to food processor and blend until you have a small-fine crumb
- Pour the mixture into the 9-inch pie pan and press into the bottom and sides. I use my fingers first then use the bottom of a measuring cup so I can press more firmly
- Bake the crust for 10 minutes or until golden brown. Set crust aside to cool on a wire rack
Making the Creamy Lemon Filling
- Add all filling ingredients to a large mixing bowl and whisk until fully combined
- Pour the filling into the cooled crust then bake for 25-30 minutes. Do not overbake. The filling will be slightly wobbly still when done
- Allow pie to cool on a wire rack for 30 minutes then transfer to the fridge for 8 hours or overnight
Making the Homemade Whipped Cream
- Pour all of the whipped cream ingredients into a medium mixing bowl and beat with a hand mixer on high speed until soft peaks are formed. Don't beat too long or else you'll have the consistency of butter
- Spread the whipped cream over the top of the lemon pie with an offset spatula or a spoon
- Serve and enjoy!
Notes
Use fresh lemon juice when making this recipe. Lemon juice from concentrate will not taste good.
Do not overbake the lemon pie. It will still be wobbly when you take it out of the oven and that's okay. It will set up once it chills.
Be sure to chill the pie long enough before serving to make sure that it is set.
This pie has tons of lemon flavor, it's not a mellow lemon flavor.
You can also use cool whip if you don't want to make homemade whipped cream.
To store this creamy lemon pie just cover it in plastic wrap and store in the fridge for up to 6 days. You can also freeze this pie by wrapping it in 3-4 layers of plastic wrap then 1 layer of aluminum foil. It will keep in the freezer for up to 2 months.
Nutrition
Calories: 792kcalCarbohydrates: 88gProtein: 12gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 300mgSodium: 499mgPotassium: 470mgFiber: 1gSugar: 70gVitamin A: 1314IUVitamin C: 18mgCalcium: 332mgIron: 1mg
Tried this recipe?Let us know how it was!