Lemon Cream Pie

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!
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This Lemon Cream Pie with Lemon Whipped Cream is creamy, bright and lemony and made with a Nilla Wafer Crust!

This pie is just about everything you want it to be…

Sometimes you make desserts and they are good, for sure, but they aren’t exactly what you hoped for. Yeah, we’ve all been there. Well, this is NOT that.

I call this a Lemon Cream Pie, but it’s kind of a Lemon Cheesecake Pie. There is no pudding or custard going on here…it’s pure whipped cheesecake mousse…stuff.

Oh yeah and it’s on a Nilla Wafer crust. You know that makes you a little-lot happy.

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!

So of course I don’t have a sliced shot of this to show you…but know once it’s chilled it slices like a dream.

You see, I had to make this pie and get it out of the house faster than fast. Because it’s one of those desserts that I will consume face first…much like the guy from Stand By Me. You know who I’m talking about. Of course my endgame is not to reek havoc on an entire community…I only like to wreak havoc on my latest diet and then live in regret for the next 3 hours.

So anyway, no sliced picture. My neighbors enjoyed this in a much more civilized manner then I am capable of.

Anyway, let’s talk about how dang simple this is to whip up. Oh and did I mention Lemon Whipped Cream garnishes this creamy beauty? Yeah…that.

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!

First start with a gorgeous Nilla Wafer Crust. Yes you can also use graham crackers…just answering that now.

Grab you a few lemon and zest those suckers.

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!

Mix that in with some softened cream cheese, powdered sugar and a little lemon curd for good measure.

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!

Then whip up a little heavy cream and fold it in…

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!

Spread that all in your cooled crust.

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!

And then lick the spatula. It’s the right move.

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!

Let the pie chill for a few hours and then whip up some heavy cream with a little lemon juice and powdered sugar and garnish the heck out of that pie. I mean, only if you want to…

Lemon Cheesecake Pie with Lemon Whipped Cream...creamy, bright and lemony and made with a Nilla Wafer Crust!

You’ll be glad you did.

5.0 from 1 reviews
Lemon Cream Pie
 
Author:
Serves: serves 10
Ingredients
Crust
  • 2 cups Nilla Wafer crumbs (about 60 cookies)
  • 6 tablespoons butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
Filling
  • ½ cup cold heavy cream
  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • zest of two lemons
  • ¼ cup lemon curd
Lemon Whipped cream
  • 1 cup cold heavy cream
  • ¼ cup powdered sugar
  • 2 teaspoons fresh lemon juice
Instructions
  1. Preheat the oven to 375°
Crust
  1. Combine all the crust ingredients and press firmly into the bottom and up the sides of a deep dish pie plate. Bake the crust for 8 minutes until lightly golden.
  2. Allow the crust to cool completely before filling.
Filling
  1. In the bowl of your stand mixer fitted with the whisk attachment beat the heavy cream on high speed until stiff peaks form, 1-2 minutes. Remove the whipped cream from the bowl and place in the refrigerator while you do the next step.
  2. Without washing the mixing bowl place the cream cheese, powdered sugar, lemon zest and lemon curd in the bowl and change the attachment on the mixer to the paddle. Turn the mixer to medium low speed and mix until all the ingredients are combined and smooth, scraping the sides of the bowl as necessary.
  3. Remove the whipped cream from the refrigerator and fold it into the cream cheese mixture until combined.
  4. Spread this into the cooled crust.
  5. Cover the pie and chill it for at least 2 hours.
  6. When you are ready to serve the pie make the Lemon Whipped Cream.
  7. Place all the ingredients in the bowl of your stand mixer fitted with the whisk attachment and on high speed beat the cream until stiff peaks form, 1-2 minutes.
  8. Spread or pipe this on top of the chilled pie.
Notes
The Lemon Whipped Cream makes enough to cover the entire pie. If you would like it only as a garnish (as pictured) cut the recipe in half.

Store chilled for up to 3 days

 

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7 Comments on "Lemon Cream Pie"

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Medeja
Guest

I just can feel that it’s super delicious 😀

Patti Rosenthal
Guest

Looks yummy. BTW, the proper word is “wreaks,” not “reeks.” Just FYI.

Elio
Guest

Hi Shelly, this was really delicious. The only thing I will do next time is double the lemon pudding and add a bit more lemon juice by adding a bit less water. It’s even better the next day. Thanks for sharing this recipe. 🙂

Shawn @ I Wash You Dry
Guest

Maybe double the filling? I don’t think this recipe needs to double it but I wouldn’t object to more pie! It looks delicious!

Kara @ K&R Adventures
Guest

This seriously looks delicious. I’m drooling. I love a good creamy dreamy pie and lemon is a favorite flavor! I also love how easy this recipe is to make – I’ll be keeping it in my back pocket for when I need to slam together a company dessert. 😉

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