Description
This Lemon Velvet Cream Pie is tangy, sweet, and super creamy. It’s perfectly flavored with fresh lemon juice and zest and it’s baked in a Vanilla Wafer cookie crumb crust, but will taste great in any crust. It’s super easy…a great summertime dessert!!
Ingredients
Units
Scale
VANILLA WAFER CRUST
- 1 1/2 cups finely crushed Vanilla Wafer crumbs, about 48
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
FILLING
- 6 large egg yolks, room temperature
- 2 cans sweetened condensed milk
- 1/2 teaspoon fresh lemon zest
- Pinch of salt
- 3/4 cup, plus 1 tablespoon freshly squeezed lemon juice
- 1/4 cup heavy whipping cream
WHIPPED CREAM TOPPING
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- Lemon zest for garnish, optional
Instructions
VANILLA WAFER CRUST
Preheat oven to 350 degrees.
- In a medium bowl, mix all three ingredients thoroughly, using a fork or your hands.
- Press the mixture into the bottom and up the sides of a 9-inch pie plate. I use a measuring cup across the bottom and the back of two fingers along the sides.
- Bake the crust for about 8 to 10 minutes, just long enough for it to be set.
- Remove the crust from the oven and allow it to sit while you make the filling.
- Turn the oven temperature up to 375 degrees.
FILLING
- Add the egg yolks to the large bowl of a stand mixer or use a hand mixer. Mix on high speed until they are light and lemony in color, about 1 minute. Add the remaining ingredients, except for the whipping cream and mix on medium speed for about 30 seconds to combine. Add the whipping cream and mix just to incorporate.
- Pour the filling into the prepared crust. It will come all the way to the top, but it will not boil over in the oven. This filling doesn’t rise up in the oven.
- Bake for about 20 to 25 minutes until the filling is set. It should just barely jiggle in the center.
- Transfer the pie to a wire rack to cool for at least 1 hour. Refrigerate for at least 2 to 3 hours until the pie is thoroughly chilled. Serve with dollops of whipped cream.
WHIPPED CREAM TOPPING
- Add the whipping cream to the bowl of a stand mixer, or use a hand mixer. Using the whisk attachment, whisk on medium speed until the cream starts to slightly thicken. Note: If you start the mixer on high, you’ll be wearing the whipping cream. When using a stand mixer, I place a kitchen towel over the mixer to prevent splattering.
- Add the powdered sugar and vanilla and whisk on high speed until the whipped cream forms stiff peaks. This can be your preference. You can beat just until soft peaks form if you like. I like to beat it until stiff peaks form, if I’m going to pipe it onto my dessert, so it will hold up better.
- Place dollops of the whipped cream on top of the chilled pie and sprinkle additional fresh lemon zest over it, if desired.
- Serve immediately or refrigerate.
- This pie will hold up well for up to 4 days in a refrigerator. Don’t add the whipped cream topping until you’re ready to serve it.
Notes
- Don’t overbake this pie. It only needs to bake long enough to cook the eggs. It will finish setting as it cools.
- Only use fresh lemon juice and zest. Don’t sacrifice flavor here by using bottled lemon juice or zest.
- If using a stand mixer, place a kitchen towel over to prevent the whipping cream from splattering.
- Whip the whipping cream into stiff peaks if you plan to place dollops of it over the pie. It will hold up better.
- Don’t top the pie with whipped cream until you’re ready to serve it.