Old fashioned lemon pie
Bright, tart and creamy, a from scratch, old fashioned lemon pie recipe with sweetened condensed milk is a perfect spring dessert.
Servings 10 slices
Calories 472kcal
Equipment
- 9-inch pie pan
- Stand mixer optional
Ingredients
For the crust
- 1 ½ cups vanilla wafers crushed in a food processor or by hand
- 4 tablespoon butter melted
For the lemon filling
- 28 oz sweetened condensed milk
- 2 egg yolks
- ¼ cup sour cream
- 2 tablespoon lemon zest
- 1 cup lemon juice
- 1 teaspoon vanilla
For the top
- 1 cup heavy whipping cream
- 1 teaspoon powdered sugar
Instructions
- Preheat the oven to 350.
To make crust
- Combine the crushed vanilla wafer crumbs and the melted butter in a bowl. Dump the mixture into a 9-inch pie pan and press up the sounds and on the bottom to make the crust. Using the bottom of a drinking glass or a measuring cup is an easy way to push down evenly. Bake the crust for about 10 minutes and cool while you make the filling
To make the filling
- In a large bowl combine all the ingredients. Whisk together with a whisk until totally combined. Pour filling into the cooled crust and bake for exactly 10 minutes. The filling will not brown and will remain jiggly and seem unset. Cool to room temperature first, and then put the pie in the fridge for at least four hours (I always do overnight).
For the whipped cream
- Beat the heavy cream and the powdered sugar in a cold bowl. You can use either a stand mixer, a hand mixer or a whisk (though this makes it harder). If you use a cold bowl and beaters the whipped cream will be more voluminous. Top the chilled pie with the whipped cream before serving.
Notes
You can keep any leftover pie in the fridge for up to three days, though the whipped cream may become watery.
Nutrition
Calories: 472kcal | Carbohydrates: 58g | Fat: 24g