Refreshing Lemon Pie
This delightful lemon pie features a creamy filling balanced with fresh lemon juice and a crumbly graham cracker crust. It's topped with fluffy whipped cream, making it a perfect dessert for any gathering.
Equipment
- 9-inch pie plate
- Mixing bowls
- electric mixer
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 1/3 cup granulated sugar
Filling:
- 2 (14 ounces) sweetened condensed milk
- 2/3 cup sour cream
- 3/4 cup fresh lemon juice
Topping:
- 1 1/4 cups heavy whipping cream
- 3 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F.
For Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended.
- Firmly press this mixture into a 9-inch pie plate. Bake for 8-10 minutes until lightly golden. Allow to cool at room temperature.
For Filling:
- In a large bowl, beat the sweetened condensed milk and sour cream using an electric mixer on low speed until smooth.
- Slowly mix in the fresh lemon juice and continue mixing until well integrated and slightly thickened. Pour this filling into the cooled crust.
- Bake the pie again for 8-10 minutes. Once done, let it cool at room temperature completely before refrigerating for a minimum of 4 hours or overnight.
For Topping:
- Once ready to serve, whip the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
- Spread the whipped cream over the chilled pie. Optionally, garnish with lemon slices and zest. Enjoy!