Quick & Easy Lemon Cream Pie Recipe
Servings 8 slices
Calories 668kcal
Cost $5.25
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire whisk
- 1 electric mixer
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 spatula
Ingredients List
- 1 refrigerated pie crust
- 4 cups whipping cream divided
- 1 can 14-ounce sweetened condensed milk
- 2 tsp lemon zest (optional)
- 1/2 cup lemon juice
- 4 drops yellow food coloring (optional)
Instructions
Bake The Crust
- Preheat oven to 425℉.
- Bake for 9 - 11 minutes or as directed on the box.
- Allow crust to cool for at least 30 minutes at room temperature or a minimum of 10 minutes in refrigerator.
Prepare The Base
- In medium bowl whisk together the condensed milk, lemon zest, and lemon juice.
- Set mixture aside.
Prepare The Filling
- In large bowl beat together 2 cups of the whipping cream and the food coloring with electric mixer. Mix on high until stiff peaks form.
Combine
- Gently fold the lemon mixture into the whipped topping only until they are blended together.
- Do not overmix or the topping will lose its peaks, aka fluffiness.
Fill It Up
- Spoon the mixture into the cooled crust.
- Cover and refrigerate for at least 3 hours.
Top it Off
- In medium bowl beat the remaining 2 cups of whipping cream on high until stiff peaks form.
- Spread the whipped cream over the pie or serve each slice with individual dollops of the cream.
Notes
Nutrition information based on Pillsbury pie crust and Carnation Sweetened Condensed milk. If you use a different brand of either product, nutrition information will vary.
Nutrition
Nutrition Facts
Quick & Easy Lemon Cream Pie Recipe
Amount Per Serving (1 slice)
Calories 668
Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 32g200%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 153mg51%
Sodium 175mg8%
Potassium 313mg9%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 31g34%
Protein 7g14%
Vitamin A 1751IU35%
Vitamin C 7mg8%
Calcium 209mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.