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Homemade Lemon Pie

Your family and friends will go crazy over this cool and creamy lemon pie nestled in a coconut vanilla wafer crust! It’s delightfully quick and easy to make with tips and tricks, step-by-step-photos and how to video. Bonus, this lemon pie recipe can be made 100% ahead of time thanks to optional stabilized whipped cream AKA stress free entertaining!  
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 -10 slices

Ingredients

VANILLA WAFER COCONUT CRUST (or store-bought)

  • 45 vanilla wafers (1 1/2 cups crumbs) (I use Nabisco Nilla Wafers)
  • 1 cup sweetened shredded coconut (optional)
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter, melted

LEMON CREAM FILLING

STABILIZED WHIPPED CREAM (See Notes for Regular)

  • 1 teaspoon unflavored gelatin
  • 1 1/2 tablespoons water
  • 1 cup cold heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

GARNISH

  • thinly sliced and quartered lemon slices (optional)
  • raspberries (optional)

Instructions

CRUST

  • Preheat oven to 350 degrees F.
  • Add vanilla wafers to a food processor and process into fine crumbs (or use a rolling pin). Add coconut, sugar and butter and pulse or stir to combine.
  • Press crumbs evenly up the sides and onto the bottom of an ungreased 9-inch pie pan or quiche pan. If using a quiche pan (pictured), only press 1 1/2 - 1 3/4 inches up the sides (because it's deeper than a pie pan).
  • Bake the crust at 350 degrees F for 10 minutes or until lightly golden brown. Cool completely on a wire rack before adding the filling (about 1 hour).

LEMON CREAM FILLING

  • In a small nonreactive small saucepan (stainless or enameled), whisk the egg yolks together. Add the lemon juice, lemon zest, sugar, cornstarch and salt and whisk until the cornstarch dissolves. Whisk in the milk, then add the cubed butter.
  • Turn heat to medium (medium-low if your stove runs hot) and cook, stirring CONSTANTLY, making sure to scrape the bottom and sides of the pan. Cook until thickened to the consistency of pudding and the filling registers about 195-200°F on an instant-read thermometer. (Don’t stop whisking, even while taking the temperature.)
  • Once thickened, immediately remove from the heat and transfer to a large bowl. Let cool to room temperature. Once cool, fold in the sour cream. Taste and, if desired, add additional lemon zest for tangier or powdered sugar for sweeter.
  • Pour filling into the cooled, baked pie shell. Cover with plastic wrap pressed against the surface of the filling (don't worry about "ruining" the aesthetics of the top, you can make it pretty after chilling). Chill in the refrigerator for 3 hours.

Whipped Cream

  • You may add the stabilized whipped cream at any point while the pie is chilling and return to the fridge (tented with foil) or skip the gelatin/water and add the whipped cream just before serving.
  • Add unflavored gelatin to a small microwave safe bowl. Add the cold water and whisk together with a fork; let stand for 5 minutes. Microwave for 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream.
  • Add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.)
  • Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
  • Transfer whipped cream to a piping bag and decorate as desired. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving.

TO SERVE

  • Add lemon slices just before serving (if using) so they don't weep.
  • Run a knife under hot water or fill a large glass with hot water, dip the knife in the hot water before each cut. Wipe the knife clean with a towel after each cut, then repeat. Serve leftover whipped cream on the side.

Video

Notes

  • *Note, the video shows 3 egg yolks, but 4 is correct.
  • Tips and Tricks:  See post for detailed tips, tricks, variations and step-by-step photos.
  • Use gelatin right away: After the gelatin is dissolved, don’t wait too long to add it to the whipped cream or it will thicken and set.  If it has hardened, microwave it again for 10-20 seconds until liquidy.
  • Store-bought Crust: Use one 9-inch baked pie shell or graham cracker shell from the grocery store.
  • Graham Cracker Crust: Swap the vanilla wafers for 1 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers).
  • Gluten-free: Use gluten free graham crackers or another gluten free crust or cookie. The rest of the ingredients are gluten free.
  • Storage: Tent the pie with foil and seal all around the edges, or store in a cake caddy/container. Refrigerate for up to 3-4 days. 
  • To freeze:  Freeze lemon cream pie before adding the whipped cream. Wrap the chilled pie tightly all around in plastic wrap, then place the wrapped pie in a freezer-safe bag or container to provide additional protection. When ready to enjoy, thaw the pie overnight in the refrigerator before adding the whipped cream topping.