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Easy Lemon Cream Pie

Easy Lemon Cream Pie

This Easy Lemon Cream Pie features a creamy, tangy lemon filling in a graham cracker crust.
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Prep Time 20 minutes
Cook Time 8 minutes
Refrigeration Time 4 hours
Total Time 4 hours 28 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 582 kcal

Equipment

  • Oven
  • large bowl
  • Whisk
  • refrigerator

Ingredients
  

Pie Filling

  • 2 cans sweetened condensed milk 14-ounce cans
  • ½ cup sour cream
  • ¾ cup fresh lemon juice
  • 1 9-inch prepared graham cracker crust deep dish

Whipped Topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

Instructions
 

Preparation

  • Preheat the oven to 350° F. In a large bowl, whisk together the condensed milk and sour cream until smooth, then add the lemon juice and whisk until thickened. Pour into the prepared pie crust and bake for 6 to 8 minutes. Cool on the counter, then refrigerate for at least 4 hours.
  • Once ready to serve, beat the cream and powdered sugar together until stiff peaks form. Top the pie with the whipped cream and serve.

Nutrition

Serving: 1sliceCalories: 582kcalCarbohydrates: 76gProtein: 10gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 76mgSodium: 247mgPotassium: 464mgFiber: 1gSugar: 64gVitamin A: 793IUVitamin C: 12mgCalcium: 324mgIron: 1mg
Keyword citrus dessert, cream pie, easy dessert, lemon pie, No-Bake, whipped cream
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