Description
Escape to a brighter day with this luscious no-bake lemon cream pie. Its velvety smooth filling, tangy lemon flavor, and crisp graham cracker crust are a match made in dessert heaven, promising pure bliss in every single bite. Imagine a slice of sunshine, perfectly chilled and impossibly creamy, nestled in a buttery crust.
Ingredients
For the crust:
1 box (11oz) Nilla Wafers
1/2 cup (113g) unsalted butter, melted
For the filling:
1 cup (236ml) heavy whipping cream
½ cup (65g) powdered sugar
1 can (21oz) lemon pie filling
1 can (14 oz) sweetened condensed milk
1 large lemon, zested
For the topping:
3/4 cup (177ml) heavy whipping cream
3 tablespoons (24g) powdered sugar
Lemon slices for garnish (optional)
Instructions
Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Process Nilla Wafers into fine crumbs in a food processor. Stir in the melted butter until crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and up the sides of the prepared pan to form a crust. Chill the crust while preparing the filling.
Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes. Whip heavy cream on medium-high speed until soft peaks form. Gradually add powdered sugar and continue whipping on high speed until stiff peaks form. Set aside.
In a large bowl, mix the lemon pie filling and sweetened condensed milk until well combined.
Gently fold the prepared whipped cream and lemon zest into the lemon mixture until just combined. Pour the filling into the chilled crust and refrigerate for at least 4 hours until set.
Prepare another batch of whipped cream as described above. Pipe the edges of the pie using a large open star tip. Garnish with lemon slices or zest if desired.
Notes
For the crispiest crust, make sure the graham cracker crumbs are evenly moistened with the melted butter before pressing them into the pie plate.
When whipping the heavy cream, start on low speed and gradually increase to medium-high. Stop as soon as firm peaks form to prevent it from turning grainy.
Chilling time is your friend! Don’t rush this process. The longer the pie chills, the firmer and easier it will be to slice cleanly.
If you want an extra layer of lemon flavor, you can add an extra teaspoon of lemon zest to the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American