Description

This incredibly simple 4-ingredient easy lemon cream pie combines cream cheese, sour cream, sweetened condensed milk, and fresh lemon juice to create a perfectly balanced dessert that’s tangy, sweet, and silky smooth. After a quick bake and chill time, this foolproof pie is topped with fluffy whipped cream for an impressive treat that tastes like you spent hours in the kitchen!

Ingredients

Scale

Graham Cracker Crust

2 cups (200 g) graham cracker crumbs
1/4 cup ( 50 g) granulated sugar
1/2 tsp kosher salt
5 tbsp (70 g) unsalted butter, melted

Filling

1/4 cup (56 g) cream cheese
1/4 cup (56 g) sour cream
two (14 oz) cans sweetened condensed milk
3/4 cup lemon juice
1/2 tsp salt
2 tsp vanilla extract (optional)

Topping

Whipped cream, lemon wedges, edible flowers, sprinkles, etc

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Instructions

Preheat oven to 350°F.
In a medium bowl, add graham crackers, sugar, and salt and whisk until well combined. Add melted butter and mix until you have a wet-sand like texture. Pour the crumbs into a pie plate and use your hands or a flat-bottom measuring cup to press the crumbs into the sides and bottom of a 9-inch pie plate. Bake the crust for 8 minutes and then cool completely.
To make the filling, add sour cream, cream cheese, and sweetened condensed milk into a large mixing bowl. Mix for 3 minutes, or until completely smooth. Add lemon juice, salt and vanilla and mix for 2 minutes. Pour the filling into the prepared crust and use a spatula to smooth the top into an even layer. Bake for 10 minutes.
Cool the pie completely before chilling for at least 4 hours, overnight is best.
When ready to serve, top with whipped cream, lemon wedges, edible flowers, or sprinkles. Decorate it however you like! Serve while chilled.

Notes

If you use a store-bought graham cracker crust, half the filling OR make 2 pies. Bake time is the same.

Prep Time: 15
Cook Time: 10
Category: dessert