Meyer Lemon Cream Pie with Nilla Wafer Crust
What’s a barbecue without the proper dessert? A cool whipped cream topping mellows the tangy sweetness of this refreshing summer pie. Yum!
Ingredients for the pie filling:
– 4 large egg yolks
– 4 tsp grated lemon zest plus 1/2 cup juice (use Meyer lemons if possible)
– 1 (14-oz) can sweetened condensed milk
Ingredients for the Nilla Wafer crust:
– 2 cups Nilla Wafer cookies
– 5 tablespoons unsalted butter, melted and cooled
Ingredients for the whipped topping:
– 1 cup heavy cream, chilled
– 1/4 cup confectioners’ sugar
– 1 tsp vanilla extract
1. Rinse Meyer lemon, pat dry and zest.
2. Using a kitchen mixer, whisk yolks and zest together for about 2 minutes. Add condensed milk and whisk until smooth, then whisk in lemon juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.
3. While your filling is firming up, prep and bake the crust: Adjust oven rack to middle position and preheat oven to 325 degrees F.
4. Pulse Nilla Wafer pieces in a food processor until they become fine, even crumbs. Pour melted butter over crumbs and pulse to incorporate, about 5 pulses.
5. Sprinkle mixture into a 9-inch pie plate and press crumbs into an even layer on thebottom and sides of pie plate. Bake until crust is fragrant and starts to brown, about 13 minutes.
6. Pour thickened filling into prebaked crust. Bake pie until center is firm but jiggles slightly when shaken, 15-20 minutes. Let pie cool for 1 hour, then cover loosely with plastic wrap and chill in fridge for 3 hours.
7. While pie is cooling, make the whipped topping: Whisk heavy cream, confectioner’s sugar and vanilla extract together until soft peaks form. Do not over beat!
8. Slice pie and serve with a dollop of whipped topping on each slice.
Lemon, homemade whipped cream, and Nilla Wafers, how can you go wrong?
First, zest that lemon of yours!
Whisk yolks and zest together for about 2 minutes. Whisk in condensed milk until smooth, then whisk in lemon juice. Cover mixture and set aside at room temperature until thickened, about 30 minutes.
While your filling is firming up, it’s time to prep and bake the crust. Adjust oven rack to middle position and heat oven to 325 degrees F.
Process Nilla Wafer pieces in food processor until fine, even crumbs. 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 crust is fragrant and beginning to brown, about 13 minutes.
Pour thickened filling into prebaked crust. Bake until center is firm but jiggles slightly when shaken, 15-20 minutes. Let pie cool for 1 hour, then cover loosely with plastic wrap and chill in fridge for 3 hours.
Now while your pie is cooling, let’s make that not-to-be-missed whipped topping.
Whisk heavy cream, confectioner’s sugar, and vanilla extract together until soft peaks form. Do not over beat!
Take the pie out of the fridge and serve! We recommend dollops of whipped topping on each slice.
So summery, citrusy, and the perfect companion to a lazy Saturday afternoon, don’t you think?
What are your favorite summer desserts? Tell us in the comments below.
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