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Lemon Cream Pie Recipe

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This recipe for Lemon Cream Pie is from It's Always Thanksgiving Dinner, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
* 10 graham cracker full size sheets
* 1/2 cup sugar
* 6 Tablespoons of butter

Pie:
* 8 oz. package of cream cheese - softened
* 1/2 cup sugar
* 20 oz. can of lemon pie filling - divided into two
* 8 oz. container of cool whip

Whipped Cream:
* 1/2 cup heavy whipping cream
* 1 Tablespoon powdered sugar
* 1 teaspoon vanilla
Directions:
Directions:
Graham Cracker Crust
1. In a food processor, combine the graham crackers, sugar and butter. Pulse continuously until well combined.
2. Press the mixture into a 9 inch pie pan that has been lightly sprayed, spread up the sides and use a cup to press and compact the crumbs tightly.
3. Bake at 350 degrees for 8 minutes and cool completely before filling with the pie.

Pie Filling
1. In a medium sized bowl, mix together the cream cheese and sugar.
2. Add in 1/2 of the lemon pie filling and beat until smooth and creamy.
3. Fold in the cool whip until completely combined.
4. Pour into a store bought pie crust or a cooled pie crust from the recipe above.
5. Add the rest of the lemon pie filling on top and spread to the edges.
6. Chill in the refrigerator for at least an hour.

Whipped Cream
1. From your stand mixer, stick the metal bow and the whisk attachment into the freezer for at least an hour.
2. When your pie is ready to come out of the fridge, make the whipped cream garnish by adding the heavy whipping cream to your bowl and whisk on high speed until stiff peaks form. Don't over mix.
3. Add in the powdered sugar and vanilla, mixing until it is nice and thick. This won't take longer than a minute or two.
4. Fill into a piping bag with a 1M attachment and garnish your lemon cream pie with the whipped cream and lemons.

 

 

 

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