This pie is one creamy, delicious, refreshing dessert, plus it’s a snap to make! My inspiration for this yummy pie comes from the lovely Tonya at 4 Little Fergusons. When I saw the pie on Tonya’s site, I knew I was going to have to make it myself. I did make a few changes to make it my own and I have to say, I was very pleased with the results!
My pie starts with a crust made out of vanilla wafers and a little butter and it’s SOOO good! That’s the only part of this pie that requires any baking (or cooking of any kind). If you really wanted this to be completely no-bake, you could use a pre-made graham cracker crust and the pie would be equally delish.
The filling takes no time to put together. Just whip some cream, beat together a package of cream cheese and lemon pie filling and then fold it in with the whipped cream and you’re done!
Lemon Cream Pie
adapted from 4 Little Fergusons
- 1 (8 oz) package cream cheese, brought to room temperature
- 1/2 cup plus 2 tbsp sugar, divided
- 1 (15 oz) can lemon pie filling, divided
- 8 oz whipping cream
- 3 cups vanilla wafers (I love Trader Joe’s)
- 3 tbsp butter, melted
Preheat oven to 350 degrees.
Put vanilla wafers in food processor. Pulse until finely crushed.
Stream in butter while pulsing until crumbs are well coated.
Press cookie mixture into a 9 inch pie pan that’s been coated with cooking spray, making sure there’s an even layer across the bottom and up the sides of the pan.
Bake in preheated oven for 10-12 minutes until crust is set and is starting to brown. Let crust cool completely.
Meanwhile, whip cream with 2 tbsp sugar until stiff peaks form.
Beat cream cheese with remaining 1/2 cup sugar until creamy. Beat in 1/2 the can of pie filling.
Gently fold whipped cream into cream cheese mixture.
Pour mixture into cooled pie crust, spreading evenly.
Refrigerate until chilled, about an hour, then spread remaining pie filling on the top.
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