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Lemon Cream Pie
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Lemon Cream Pie

This Lemon Cream Pie is light, refreshing, and perfectly balanced with a silky, creamy filling and a crisp vanilla wafer crust. The bright citrusy flavor of lemon makes it a delightful dessert for any occasion. Topped with homemade whipped cream, this pie is a crowd-pleaser that melts in your mouth!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Keyword: creamy lemon dessert, lemon cream pie, no-bake lemon pie, vanilla wafer crust
Servings: 16
Calories: 448kcal

Ingredients

For the Vanilla Wafer Crust:

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

For the Lemon Cream Filling:

  • 1 1/4 cups heavy cream
  • 1/2 cup powdered sugar
  • 12 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • Optional 4 drops yellow food coloring

For the Whipped Cream Topping:

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

Instructions

Make the Vanilla Wafer Crust:

  • Preheat the oven to 375°F (190°C).
  • Crush the vanilla wafers into fine crumbs using a food processor.
  • In a small bowl, mix the wafer crumbs, melted butter, and sugar until well combined.
  • Press the mixture firmly into a 9-inch pie pan to form an even crust.
  • Bake for 6-8 minutes until the edges turn slightly golden brown. Remove from the oven and let cool.
  • Refrigerate the crust for at least 1 hour before filling.

Prepare the Lemon Cream Filling:

  • In a small mixing bowl, beat the heavy cream for about 2 minutes, then add the powdered sugar and beat until stiff peaks form. Set aside.
  • In a large mixing bowl, beat together the cream cheese, sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy. If desired, add yellow food coloring for a more vibrant look.
  • Gently fold in the whipped cream until fully combined and smooth.
  • Pour the filling into the chilled crust and spread evenly.

Make the Whipped Cream Topping:

  • In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
  • Spread or pipe the whipped cream over the pie as desired.

Chill & Serve:

  • Refrigerate the pie for at least 1 hour before serving.
  • Slice and enjoy!

Notes

Make ahead: This pie can be made a day in advance and stored in the refrigerator.
Crust alternative: A graham cracker crust can be used instead of the vanilla wafer crust.
Serving tip: Garnish with extra lemon zest or lemon slices for a beautiful presentation.
Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.