Lemon Velvet Cream Pie

Lemon Velvet Cream Pie – hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties! #pie #dessert #lemonpie

Lemon Velvet Cream Pie - hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties! #pie #dessert #lemonpie

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Look no further, this is the BEST LEMON PIE!  I saw this recipe in the November issue of Better Homes & Gardens and put it on my list of Christmas desserts.  We usually just have a regular lemon icebox pie, but the title of this recipe really made me want to try it. Lemon Velvet Cream Pie – who doesn’t want to try that?!

Lemon Velvet Cream Pie - hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties! #pie #dessert #lemonpie

The original recipe calls for a regular pie crust.  Chicken Legs insisted on a graham cracker crust, so I changed it.  The original recipe also stated that the pie would be very full.  I took that to mean that it wouldn’t fit in the standard 9″ deep-dish pie pan, so I decided to go with a springform pan.  I am so glad that I did.  The filling was all the way to the top of the graham cracker crust – perfect!

Lemon Velvet Cream Pie - hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties! #pie #dessert #lemonpie

The pie tasted fantastic.  It didn’t make it through the weekend.  Chicken Legs finished it off Sunday night.  I am using this as my “go-to” lemon pie from now on.

slice of lemon pie on a plate

Lemon Velvet Cream Pie

Yield: 8 people
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Lemon Velvet Cream Pie – hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties! #pie #dessert #lemonpie

Ingredients:

Crust

  • cups graham cracker crumbs
  • 5 Tbsp sugar
  • cup butter, melted

Filling

  • 1 tsp unflavored gelatin
  • 2 Tbsp cold water
  • 6 egg yolks
  • (14-oz) cans sweetened condensed milk (2 cups total)
  • ¼ cup heavy whipping cream
  • ¼ tsp salt
  • ¾ cup lemon juice

Topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla

Instructions:

  • Preheat oven to 375º F.

Crust

  • Combine all ingredients and press against sides and bottom of springform pan. (I use a measuring cup to do this – works great!) Set aside.

Filling

  • In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.
  • In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust.
  • Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.

Topping

  • Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak. Spread on top of pie.

Notes:

Can make the pie in advance and refrigerate before serving. I suggest adding the whipped cream right before serving.
Can substitute cool whip for fresh whipped cream.

Steph

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Lemon Velvet Cream Pie - hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties! #pie #dessert #lemonpie

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Comments

    1. I don’t bake the crust first. I’ve never made it without the gelatin, so I don’t know how the filling will turn out. It needs it to firm up.

        1. I use Knox Gelatin Unflavored Mix – look for it in the baking aisle or with the Jello. I’ve found it everywhere – Publix, Kroger, Walmart & Target.

  1. I’m making this right now. Is the gelatin supposed to dissolve into the pie filling because mine just broke up into chunks but remained in gelatin chunks.

    1. It shouldn't be really chunky – did you microwave it for the 14 seconds? Make sure to mix it well with the hand mixer. That should break it up.

  2. Made, froze defrosted and served..Absolutely no difference form the unfrozen versions I have already made..
    Go ahead and freeze away if it need to..DELISH EITHER WAY

  3. Okeydokey, I may try doing it this week..Otherwise, I have made this pie many times and it is delish!!!!!
    Thanks
    Kathy

    1. kathy arena August 8, 2015 at 10:40 AM
      Made, froze defrosted and served..Absolutely no difference form the unfrozen versions I have already made..
      Go ahead and freeze away if you need to..DELISH EITHER WAY

    2. Steph,
      Made, froze defrosted and served..Absolutely no difference form the unfrozen versions I have already made..
      Go ahead and freeze away if it need to..DELISH EITHER WAY

  4. sounds great. I've tried a few others you have listed in the past, must try this one too. You haven't failed me yet!!

  5. Nope, will use whipping cream. Also, sorry about questions, but what size springform pan (9 or 10")…any idea on that one???

    1. I just measured it for you – it is a 9-inch springform pan. I think it would be fine in a 10-inch pan if that is all you have. Enjoy!!

  6. You can use bottled lemon juice. You can make this in the morning. It will be fine for dinner. You can not use half and half for the whipped cream. It won't whip up. You can use cool whip if you don't want to whip the cream. It isn't near as good though. Enjoy!

  7. Can you use bottled (bought) lemon juice for this? And, want to make thanksgiving. Can I make and assemble all this in AM (with whip cream on top)? Also, whipping cream … do you have to use heavy cream or is half-half ok?
    Thanks, Jen

  8. This pie is excellent. And I should know because I ate the entire thing myself! OK, it was over the course of a week. But I never tired of it. The crust was awesome, crispy with just the right amount of sweetness. The filling's flavor was tangy and sweet without being overpowering. I highly recommend this recipe. It's very easy to make. The hardest part is waiting to cut into it.

  9. CoryLynn – just use the the gelatin powder. The directions tell you to let it bloom in hot water. Enjoy!

  10. I tried this recipe for a New Year's Eve party and it was a huge hit! I used a regular pie crust but did need a deep dish pie plate! This recipe will be a go-to for a while to come! Thank you for sharing!

  11. My practically non-existent sweet tooth is really liking this recipe. I'll be making this one. Not a merangue fan, so love the Whipped Cream Topping.

  12. Looks awesome Steph and I think your hubby made a great change. I'm not a big dessert eater, but I like pie – especially lemon and with graham cracker crust and whipped cream topping (better than merangue), it is on the must try soon list.

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