Lemon Pie

5 from 2 votes

This lemon pie is made with a Golden Oreo crust, a smooth and creamy lemon filling loaded with sweet and tangy lemon flavor and a whipped cream topping.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 524kcal

Author: Alison

Ingredients

Crust:

28 Golden Oreo Cookies
½ cup Butter (114g) Melted

Filling:

2 (14-ounce) Cans Sweetened Condensed Milk (792g)
5 Large Egg Yolks
1 cup Lemon Juice (240ml) Freshly Squeezed

Whipped Cream:

1 cup Heavy Cream (240ml) or Whipping Cream
⅓ cup Powdered Sugar (40g)
½ teaspoon Vanilla Extract

Instructions

Crust:

Add Golden Oreo cookies to your food processor and process into crumbles.
Add melted butter and process again until the butter is well mixed in with the cookie crumbs.
Add the crust mix to a 9-inch round pie dish (sprayed well with non-stick spray) and press it down into a crust, working it up the sides as well. You can use a measuring cup or the base of a glass to press down on the crust from the top to pack it in tightly.

Filling:

Preheat the oven to 350°F (180°C).
Add egg yolks and sweetened condensed milk to a mixing bowl and whisk them together with a hand whisk.
Add lemon juice and whisk it in until properly mixed.
Pour the filling out over your pie crust and smooth it down.
Bake for 20 minutes. The edges of the pie should be set but the middle will still be jiggly.
Let the pie cool at room temperature for 1 hour and then transfer it to the fridge to chill for 6-8 hours (or preferably overnight).

Whipped Cream:

When the pie is ready to serve, prepare your whipped cream topping.
Add heavy cream, powdered sugar and vanilla extract to the bowl of your stand mixer and starting on low speed, gradually increase speed to high and whip until you have stiff peaks.
Pipe the cream around the sides of the pie. Pipe or dollop extra cream onto each slice as you serve it.

Notes

Powdered sugar and vanilla extract - if you prefer your whipped cream plain, you can leave these out.
Storing: This pie stores very well in the fridge (covered) for up to a week.
Freezing: It also freezes really well for up to 3 months. Thaw it overnight in the fridge and then enjoy as usual.

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