My absolute favorite kind of pie is lemon cream pie. It has always been one of my favorites especially in the summertime.
I remember as a kid my dad and I would go to Kentucky Fried Chicken and I would always get one of their Little Bucket Parfaits for dessert. The parfaits came in a few flavors – chocolate crème, lemon crème, and strawberry shortcake. Of course it goes without saying that I always ordered the lemon flavor. It was always so heavenly and it tasted just like a lemon cream pie! To this day every time I eat lemon cream pie, I always think back on the times that dad and I would go to KFC together.
Unfortunately, KFC doesn’t sell these little gems anymore so instead I have to make my own lemon cream pies.
A few years ago I bought the Southern Living Heirloom Recipe Cookbook and came across a recipe for Key Lime Pie. I decided to try and make the recipe by substituting the key limes for lemons and it worked like a charm!
This pie recipe can be used with either lemons or key limes, whichever is your preference.
Let’s get started! Here’s what you’ll need…
Ingredients:
- 1 ¼ cups graham cracker crumbs
- 1 ½ tbsp. sugar
- 5 tbsp. butter, melted
- 4 egg yolks
- 14 oz. can sweetened condensed milk
- 2 large lemons, zested & juiced (remove seeds)
- 2 tbsp. sugar
- 1 cup whipping cream
- 1 tbsp. powdered sugar
- ½ tsp. vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium size bowl, whisk together graham cracker crumbs and sugar. Whisk until well combined.
3. Add melted butter to crumb mixture. Mix together until well combined.
4. Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate.
5. Bake in preheated oven for 5 minutes.
6. Take out the oven and cool on a wire rack for 20 minutes.
7. Meanwhile, whisk egg yolks; add condensed milk, lemon zest, lemon juice, & sugar, whisking until smooth.
8. Pour lemon mixture into prepared crust.
9. Bake at 350 degrees F for 15 minutes or until set.
10. Cool completely on a wire rack for about 1 hour.
11. Beat whipping cream at high speed with an electric mixer until slightly thickened; add powdered sugar and vanilla, beating until stiff peaks form.
12. Spread whipped cream over top of pie.
13. Cover and chill in refrigerator for 8 hours. Enjoy!
* Should be stored in the refrigerator.
A Dash of Mel
Lemon Cream Pie
My absolute favorite pie to serve in the summertime is lemon cream pie. This pie recipe can be used with either lemons or key limes, whichever is your preference. Recipe adapted from Southern Living Heirloom Recipe Cookbook.
- medium bowl
- 9-inch pie dish
- wire rack
- electric mixer with bowl
- 1 ¼ cups graham cracker crumbs
- 1 ½ tbsp. sugar
- 5 tbsp. butter (melted)
- 4 egg yolks
- 14 oz. can sweetened condensed milk
- 2 large lemons (zested & juiced (remove seeds))
- 2 tbsp. sugar
- 1 cup whipping cream
- 1 tbsp. powdered sugar
- ½ tsp. vanilla extract
Preheat oven to 350 degrees F.
In a medium size bowl whisk together graham cracker crumbs and sugar. Whisk until well combined.
Add melted butter to crumb mixture. Mix together until well combined.
Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate.
Bake in preheated oven for 5 minutes.
Take out the oven and cool on a wire rack for 20 minutes.
Meanwhile, whisk egg yolks; add condensed milk, lemon zest, lemon juice, & sugar, whisking until smooth.
Pour lemon mixture into prepared crust.
Bake at 350 degrees F for 15 minutes or until set.
Cool completely on a wire rack for about 1 hour.
Beat whipping cream at high speed with an electric mixer until slightly thickened; add powdered sugar and vanilla, beating until stiff peaks form.
Spread whipped cream over top of pie.
Cover and chill in refrigerator for 8 hours. Enjoy!
Should be stored in refrigerator.
