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. 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.

  2. 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!

  3. 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.

  4. 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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