Lemon Cream Pie with Graham Cracker Crust

Crunchy and buttery graham cracker crust is filled with tart lemon filling and topped with fresh, lemon cream. A perfect, refreshing dessert.

This post has been sponsored by ALDI. All opinions remain my own and I am happy to partner with brands I know and trust. Thanks for supporting the growth of Miss AK!

I like to think of this pie as the ray of sunshine we all need. Speaking of sunshine can we all just insert praise hands here for daylight savings? This extra hour of daylight is life changing!

But in reality, March is a doozy. We’re all waiting for the first sunny, 60 degree day, but in PA, we’re still getting snow, snow and MORE snow. I hate to complain about the weather, so I just bake about it.

SO, I’ve been baking ALLL of the lemon things. Like this LEMON CREAM PIE. There’s nothing quite as refreshing and delightful as a homemade lemon cream pie. Bursting with the tangy zest of fresh lemons, this dessert is the perfect blend of citrusy brightness and luscious creaminess. Topped with some homemade whipped cream and all nestled in a golden graham cracker crust, each bite of this pie is pure sunshine.

Not baking for lemon lovers? No worries, these Key Lime Pie bars are always a hit!

It’s so easy to make! AND it uses minimal ingredients, which is what I like, friends. I actually grabbed all of the ingredients online from ALDI. I’ve been using Instacart to get my groceries delivered, and all I had to do was add in ingredients to my cart & they were delivered right to me. Click right here to add all of the ingredients from this recipe to your cart. ALDI was kind enough to put together a basket of ingredients for us so you guys don’t even have to go to the store to make it! Pretty cool, huh? Man, the 21st century. If you want to try Instacart, use the code ALDIMAK for $10 off your first three ALDI orders on Instacart of $35 or more!

If you’ve followed me on Instagram for a while, you know I am ALDI obsessed. People have actually joked with me locally saying “hopefully I’ll run into you at ALDI soon!”. Not. Kidding. I’m really excited that they’ve been expanding their product lines and are coming out with some really quality ingredients for baking. The #ALDILove is real & I’m really excited to be partnering with them.

INGREDIENTS AND KITCHEN TOOLS

For the pie crust:

Honey Graham Cracker Sheets

Unsalted Butter

Light Brown Sugar

For the lemon filling:

Sweetened Condensed Milk

Fresh lemon juice

Egg Yolks    

Lemon zest

For the lemon whipped topping:

Heavy Whipping Cream

Powdered Sugar

Pure Vanilla Extract 

Lemon zest 

Kitchen Tools:

For this amazing Lemon Pie recipe, you’ll need to make sure you have the following kitchen tools for the best results. First, youll need a 9-in pie dish. I like using a food processor to really get my graham crackers fine, but you could also use a rolling pin and a plastic bag. You’ll want a nice mixing bowl and a whisk. Lastly you’ll want to have either a good hand held mixer or stand mixer to whip up your whip cream. For serving, I like to have a nice sharp knife.

STEP BY STEP

Step 1: Preheat the oven to 350F. You’ll need a standard 9-inch pie plate. 

Step 2: Break the graham cracker sheets into fine crumbs by using a food processor, or by placing the sheets in a plastic bag and pounding them with a rolling pin. 

Step 3: Mix the graham cracker crumbs with the melted butter and brown sugar. If you’re using a food processor, you can use that to incorporate. 

Step 4: Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust. 

Step 5: Bake the crust for 12-15 minutes, until just golden and fragrant. 

Step 6: While the crust bakes, whisk together the condensed milk, lemon juice, egg yolks, and lemon zest. 

Step 7: When the crust has pre-baked, pour lemon pie filling into the crust and bake for 12-15 minutes, or until the filling looks set. 

Step 8: Cool on a wire rack for 20 minutes, before chilling in the fridge for 3-4 hours. 

Step 9: When the pie is cold, make the lemon whipped cream. 

Step 10: Using your whisk attachment, whip the cream until soft peaks form. Add the powdered sugar, vanilla and lemon zest. Whip until stiff peaks form. 

Step 11: Spread the cream all over the pie and serve!

NOTES:

You may have a bit of whipped cream left over depending on how high you want to pile it on, save for more desserts! 

For easy serving, use a sharp, clean knife. Keep a towel handy to wipe it off between cuts. 

SERVING AND STORING

Trust me, you won’t want to wait long before digging into this delicious pie. After you have allowed it to chill in the refrigerator you can top with your homemade whip cream and serve immediately. If there are any leftovers (and that’s a big if), you can store it in an airtight container for 2-3 days.

OTHER PIE RECIPES

Not a fan of lemon? No worries, these Key Lime Pie bars are always a crowd favorite! We also make my Chocolate Silk Cream Pie on repeat, it is seriously the best. If you’re finding yourself strawberry picking in the next few months, make sure you plan to make my Fresh Strawberry Pie. Lastly, another light and creamy pie that everyone loves, is my Coconut Cream Pie, a total winner!

I feel like every month I could feature a Pie of the Month and say it is my favorite (like HI to this Ice Cream Brownie Pie) but this one really may have my heart for this time of year. I can’t wait to see your rendition of it!

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