Name: Easy Lemon Cream Pie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups crushed vanilla wafers ($0.83); 6 Tbsp butter, melted ($0.54); 2 Tbsp sugar ($0.04); 1 14oz. can sweetened condensed milk ($1.25); 3 lemons ($1.54); 1 tsp vanilla extract ($0.28); 1 cup heavy whipping cream ($0.78)

This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.

Instructions

1 Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.

2 Press the butter crumb mixture into a 9-inch pie plate and use a flat bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.

3 Zest and juice the lemons. You'll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced portions of the lemon to use as garnishes.

4 Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.

5 In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.

6 Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.

7 Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.