A smooth and creamy pie filled with a tart-sweet lemon filling and freshly whipped cream, all in a buttery graham cracker crust.
Tomorrow is Pi Day (3.14)! If you’re a math enthusiast, I’m sure you’ve been looking forward to Pi Day. I am not a huge fan of math, so “Pi” doesn’t really excite me. What does excite me? PIE! I’m always looking for a reason to make and eat dessert, so this opportunity will not be missed! Tomorrow I plan on eating as much pie as possible. And I hope you’re doing the same.
If you’re in need of a pie recipe, might I suggest Lemon Cream Pie?
I love, love, love cream pies. I’ve never met a cream pie that I didn’t like. And since the weather is warming up (it’s been a glorious 80° this week), I decided to use the bright, fresh flavor of lemon for this pie.
This pie is pure perfection. Buttery graham cracker crust, a creamy sweet-tart lemon filling, and a generous topping of freshly whipped cream. It tastes like a big ol’ slice of summer.
In my excitement slicing and serving this pie, I managed to drop a whole slice, face-down on the floor. Say it with me, “NOOOOOOOO”! I had a flashback to the Friends episode when Rachel and Chandler ate cheesecake off the floor. For a split second I seriously considered doing the same. Don’t be like me, guys. You will not want to waste any of this creamy, dreamy pie.
Happy Pi(e) Day!
If you’re not a fan of lemon, try one of my other cream pies:
Lemon Cream Pie with Graham Cracker Crust
- 9 whole graham crackers rectangular
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 cup granulated sugar
- 3 1/2 tablespoons cornstarch
- 1 cup milk
- 1/2 cup lemon juice freshly squeezed
- 3 eggs yolks lightly beaten
- 1/4 cup unsalted butter cubed
- 1 tablespoon finely grated lemon zest
- 1 cup sour cream
- 1 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350°F. Break up the graham crackers and place them in a food processor. Pulse until the graham crackers are processed into fine crumbs. Pour into a bowl and stir in the melted butter and sugar. Once all the graham cracker crumbs are moistened, press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for about 13-15 minutes, until fragrant and light golden brown. Set aside to cool.
- In a heavy saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice. Place over medium-high heat and cook, stirring frequently, until thickened and bubbling. Reduce heat to low and cook for 2 more minutes, stirring frequently. Remove from the heat.
- Place the egg yolks in a bowl. Slowly add a scant cup of the hot mixture into the egg yolks, whisking as you pour (this will slowly bring up the temperature of the eggs). Add the whole mixture back to the pan and bring to a gentle boil for 2 minutes, whisking constantly. Remove from the heat. Stir in butter and lemon zest, mixing until completely combined. Transfer to a bowl and cool to room temperature.
- Once cooled, whisk in sour cream. Whisk vigorously to maintain the creamy texture. Pour the lemon filling into the crust. Cover and refrigerate until chilled, at least 2 hours.
- Before serving, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top the pie with whipped cream (I used a star tip and piped it on, but you can also spread it using a butter knife or offset spatula). If desired, garnish with a sprinkling of finely grated lemon zest. Serve immediately, or refrigerate for several hours.
Recipe NotesLemon filling adapted from Taste of Home
More lemon recipes: