by Diane Rossen Worthington

Natalie's Lemon Cream Pie with Nilla Wafer Crust Recipe

I am especially fond of Meyer lemons. They taste like a cross between an orange and a lemon, sweeter than a lemon and tarter than an orange. Imagine how happy I was to attend a dinner party recently where the dessert was this divine Lemon Cream Pie with Nilla Wafer Crust, made with Meyer lemons.

I was excited to learn that this Lemon Cream Pie recipe was from one of my former assistants, Natalie Oliva, who is now a professional chef. Her mom surprised me with this dessert, which derives from the basic key lime pie.

The classic American Lemon Cream Pie dessert uses condensed milk, which when combined with citrus thickens and becomes the filling. You can use Meyer or regular lemons for this Lemon Cream Pie with Nilla Wafer Crust recipe. Nowadays (for safety reasons), the pie is baked to ensure that the eggs are completely cooked. I especially like the crispy vanilla cookie crust that envelops the silky, citrus custard filling. If you want to decorate the pie, place some colorful berries around the outside edge of the pie.

Lemon Cream Pie with Nilla Wafer Crust

    Prep Time: 30 minutes

    Cook time: 33 minutes

    Yield: Serves 8

Lemon Cream Pie with Nilla Wafer Crust Ingredients

    4 tsp grated lemon zest plus 1/2 cup freshly squeezed lemon juice, regular lemons or Meyer lemons

    1 (14-ounce) can sweetened condensed milk

    For the Nilla Wafer Crust

      1 1/2 cups Nilla Wafer cookies

      5 tablespoons unsalted butter, melted and cooled

    For the Whipped Cream Topping

      1 cup heavy cream, chilled

      1/4 cup confectioners' sugar

      1 tsp vanilla extract

Lemon Cream Pie with Nilla Wafer Crust Recipe Instructions

    For the Lemon Cream pie filling:

      Whisk yolks and zest together for about 2 minute until mixture is pale yellow.

      Whisk in condensed milk until smooth, then whisk in lemon juice.

      Cover mixture and set aside at room temperature until thickened, about 30 minutes.

    For the Nilla Wafer pie crust:

      Adjust oven rack to middle position and heat oven to 325 degrees.

      Process Nilla Wafer pieces in food processor until fine, even crumbs form.

      Pour melted butter over crumbs and pulse to incorporate, about 5 pulses.

      Sprinkle mixture into a 9-inch pie plate.

      Using bottom of measuring cup (or clean fingers) press crumbs into an even layer on bottom and sides of pie plate.

      Bake until the crust is fragrant and beginning to brown, about 13 minutes.

    Pour in the pie filling while the crust is warm.

    Leave oven at 325 degrees.

    Pour thickened filling into warm, pre-baked crust.

    Bake until center is firm but jiggles slightly when shaken, 15 to 20 minutes.

    Let pie cool for 1 hour, then cover loosely with plastic wrap and chill in fridge for 3 hours.

    Fior the Whipped Cream Topping:

      Whisk ingredients together until soft peaks form. Do not over beat!

    Spread whipped cream on top of pie just before serving.

Pie, Lemon Cream Pie, Dessert

 

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