Description

This Easy Lemon Cream Pie is a delightful dessert that perfectly balances sweet and tangy flavors. The creamy lemon filling pairs beautifully with the light and airy whipped cream topping, creating a refreshing treat for any occasion.

Ingredients

Scale

For the Pie:

1 (9-inch) deep dish prepared graham cracker crust
2 (14-ounce) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup fresh lemon juice

For the Whipped Cream Topping:

1 cup heavy whipping cream
1/4 cup powdered sugar

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Instructions

Preheat and Prepare: Preheat the oven to 350°F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Add the fresh lemon juice and whisk until the mixture is smooth and thickened. Pour the filling into the prepared graham cracker crust. Bake for 6 to 8 minutes. Allow the pie to cool on the counter, then refrigerate for at least 4 hours.
Prepare the Whipped Cream: When ready to serve, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the chilled pie and serve.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 240mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 0g
Protein: 8g
Cholesterol: 65mg