This Lemon Cream Pie with Lemon Whipped Cream is creamy, bright and lemony and made with a Nilla Wafer Crust!
This Lemon 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. Oh yeah and it’s on a Nilla Wafer crust.
This Lemon Pie Recipe is so super easy to make. You do bake the crust, but the filling is no-bake, so you can make this ahead which is perfect for entertaining! You know I love lemon desserts, with quite a few to choose from here on my site. A few favorites are my Lemon Meringue Cheesecake, Lemonhead Cookies, and White Chocolate Lemon Blondies.
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. When it was time to serve it up and taste test it, It was so good I completely forgot to take a sliced picture!
But the pie is just as perfect in the summer at a BBQ as it is on your Holiday Dessert table. It’s easy enough to make for a weeknight treat, is also special enough to serve to guests when you’re entertaining. Love a pie recipe that you can make ahead and know will turn out perfectly every time!
Anyway, let’s talk about how dang simple this Lemon Cream Pie (or you could even call it Lemon Cheesecake Pie) is to whip up. Oh and did I mention that Lemon Whipped Cream garnishes this creamy beauty? Yeah…that.
How To Make a Lemon Cream Pie
The Nilla Wafer Crust
The Nilla Wafer Crust is buttery, and a great place to add some unexpected flavor. You could even use a little extra lemon zest IN the crust to amp up the lemon flavor. And yes, uou can use graham crackers as well, if you prefer!
What Ingredients Do You Use For Lemon Pie Filling?
- Lemon Zest: Zesting a lemon is an easy way to add lemon flavor without adding more juice, which can change the texture of desserts. The zest is a really concentrated flavor, so a little goes a long way!
- Cream Cheese: This is a cheesecake-style dessert, and the cream cheese pairs beautifully with the tart-ness of the lemon!
- Lemon Curd: Lemon Curd is an easy way to add lemon flavor along with sweetness! Lemon Curd is a preserve that is thick and made with lemons, sugar, butter, and eggs!
- Whipped Cream: The light texture of this pie comes from whipped cream. Mix up some cold heavy cream until stiff peaks form. DOn’t worry about sweetened the whipped cream. There is plenty of other sweetness in this pie, the whipped cream adds a lighter texture and richness.
How To Garnish This Lemon Pie
Of course you can serve the pie without a garnish. Or even just serving each slice with a dollop of fresh whipped cream or even Cool Whip. BUT if you would like to do a little extra, make some Lemon Whipped Cream and pipe that on top!
How Do You Make Lemon Whipped Cream?
- Once you’ve let the pie chill for a few hours and then whip up some heavy cream with a little lemon juice and powdered sugar.
- You can even add a little extra lemon zest if you prefer a lot of lemon flavor!
- And don’t worry about piping tips or going too crazy with piping tools. You can just put your whipped cream into a zip-top bag with the corner snipped off, and pipe a little ruffle or swirls!
Can You Make This Pie Into Bars?
Yes! You can easily make this pie into bars. Use a 9×9 pan instead of a pie plate and follow the instructions as written.
I would recommend lining you pan with foil so you can easily remove it from the pan to slice into bars or squares. It will just make the removal from the pan a little easier!
Looking For More Pie Recipes? Try These:Print
This easy Lemon Pie Recipe is creamy, and tart on top of a buttery Nilla Wafer Crust!
- 2 cups Nilla Wafer crumbs (about 60 cookies)
- 6 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup cold heavy cream
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- zest of two lemons
- 1/4 cup lemon curd
Lemon Whipped cream
- 1 cup cold heavy cream
- 1/4 cup powdered sugar
- 2 teaspoons fresh lemon juice
- Preheat the oven to 375°
- 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.
- Allow the crust to cool completely before filling.
- 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.
- 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.
- Remove the whipped cream from the refrigerator and fold it into the cream cheese mixture until combined.
- Spread this into the cooled crust.
- Cover the pie and chill it for at least 2 hours.
- When you are ready to serve the pie make the Lemon Whipped Cream.
- 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.
- Spread or pipe this on top of the chilled pie.
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
Keywords: pie recipe, cookies and cups, lemon pie, lemon cream pie, easy pie recipe, lemon curd, whipped cream