There is absolutely nothing wrong with this lemon cream pie. Nothing at all. Simple flavors, creamy filling, slightly tart and slightly sweet with a crunchy, buttery crust. There is one lone slice left in the fridge and I am tempted to eat it for breakfast. It can’t be any worse than a donut, right?
This came about at the last minute the other night when some sweet friends brought dinner for us after I’d been out of town all week. Since they were bringing everything, I said I’d make something for dessert. It was 5 o’clock. As fate would have it, I had everything I needed for this pie, including a box of Mi-Del graham crackers that, in my opinion, took this pie to a place it would never have gone with a box of Honey Maid. They’re more substantial in texture and flavor and provided a great base for the pie.
I started this pie at 5 and we ate it at 8. With 2 hours of that being chilling time this pie is pretty quick and easy. And there isn’t really an hour of active time since cooling time for the crust and pie is factored into the hour. What I’m saying is that if you’re in a time crunch and want to give something more impressive than a box of Oreos to dinner guests, make this pie.
Lemon Cream Pie
From Real Simple
- 9 ounces graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 eggs
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon lemon zest
- 1/2 cup lemon juice (I didn’t get quite this much from the lemons I had, so no worries if you have the same problem)
- 1 1/2 cups whipped cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- Heat oven to 350° F.
- In a food processor, process the graham crackers until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help.
- Place on a rimmed baking sheet and bake until the edges are dry and set, 16 to 18 minutes. Let cool.
- In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining ½ teaspoon of salt.
- Pour the mixture into the crust and bake until set in the center, 18 to 20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
- Using an electric mixer, whip the cream, confectioners’ sugar and extracts on medium until soft peaks form, 2 to 3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.