Lemon Cream Pie
from Kirbie's Cravings
My very favorite dessert is lemon meringue pie. Unfortunately it takes hours to make. So now I make this super easy, super fast
recipe for lemon cream pie and it's light and delicious and it requires no baking! I tweaked the original recipe
a little — I added lemon zest to the filling, and substituted an Oreo and pretzel crust for the traditional pie crust
— and this makes the pie even yummier.
Crust
1 cup crushed Oreos, center white filling removed before crushing
1 cup crushed pretzels
1-1/2 sticks butter, melted
3 tablespoons sugar
Filling
2 14-ounce cans full fat sweetened condensed milk
1 cup fresh lemon juice, about 6 lemons (see note)
Zest of 2 lemons
Instructions
• In a small bowl, mix the crust ingredients together and press gently into an 8- or 9-inch pie dish. Set aside.
• In a medium bowl, mix the filling ingredients together and whisk until smooth.
• Pour the filling into the crust. Place the pie in the fridge for 2-3 hours to set. Keep the pie in the fridge until ready
to serve.
• Just before serving, cover the top of the pie with fluffy fresh whipped cream. Garnish with slicesd strawberries if you'd
like.
Notes
• The original recipe calls for one traditional baked pie crust, either homemade or store bought. Since I don't care for
refrigerated traditional baked pie crust, I substituted my own recipe for a crust made with Oreos and pretzels.
• Fresh squeezed lemon juice is best. You can use store bought lemon juice but make sure that the only ingredient is lemon juice.
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