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Lemon Cream Pie
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Lemon Cream Pie

This Lemon Cream Pie is light, creamy, and bursting with citrusy brightness. Featuring a crisp vanilla wafer crust, silky lemon cream filling, and a cloud of homemade whipped topping, it’s a refreshing dessert perfect for any occasion—from spring brunches to summer picnics.
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Keyword: creamy lemon dessert, lemon cream pie, no-bake lemon pie, vanilla wafer crust
Servings: 16
Calories: 448kcal

Ingredients

For the Vanilla Wafer Crust:

  • 60 Nilla Wafers
  • 1/3 cup butter melted
  • 1/4 cup sugar

For the Lemon Cream Filling:

  • 1 1/4 cups heavy cream
  • 1/2 cup powdered sugar
  • 12 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • Optional 4 drops yellow food coloring

For the Whipped Cream Topping:

  • 1 cup heavy cream
  • 1/2 cup powdered sugar

Instructions

Make the Vanilla Wafer Crust:

  • a. Preheat the oven to 375°F (190°C).
  • b. Crush the vanilla wafers into fine crumbs using a food processor.
  • c. In a small bowl, combine the crumbs, melted butter, and sugar.
  • d. Press the mixture evenly into a 9-inch pie pan.
  • e. Bake for 6–8 minutes or until lightly golden. Let cool, then refrigerate for at least 1 hour before filling.

Prepare the Lemon Cream Filling:

  • a. In a small mixing bowl, beat the heavy cream for about 2 minutes.
  • b. Add powdered sugar and beat until stiff peaks form. Set aside.
  • c. In a large bowl, beat the cream cheese, sweetened condensed milk, lemon juice, and lemon zest until smooth.
  • d. Add food coloring if using.
  • e. Gently fold the whipped cream into the lemon mixture until fully combined.
  • f. Pour into the chilled crust and spread evenly.

Make the Whipped Cream Topping:

  • a. In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
  • b. Spread or pipe the whipped cream over the filled pie.

Chill & Serve:

  • Refrigerate the pie for at least 1 hour before serving. Slice and enjoy!

Notes

Make ahead: Can be prepared a day in advance and refrigerated.
Crust alternative: Substitute graham cracker crust if desired.
Serving tip: Garnish with lemon zest or slices for extra flair.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.