Lemon Velvet Cream Pie with Vanilla Wafer Crust
No-bake style lemon custard pie with a buttery vanilla wafer crust and sweet condensed milk filling. The filling sets in the oven to a silky, barely-jiggling center, then chills until thick and creamy. Topped with freshly whipped cream and bright lemon zest for a tangy, smooth dessert.
Ingredients
- 1 ½ cups vanilla wafer crumbs, finely crushed, about 48 cookiesgraham cracker crumbsequalcrust
similar sweetness and texture
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 6 egg yolks, room temperature
- 2 cans sweetened condensed milkevaporated milk plus sugar1 can evaporated milk plus 3 tablespoons sugar per canfilling
will be less sweet and thick
Full guide → - ½ teaspoon fresh lemon zest
- 1 pinch salt
- ¾ cup plus 1 tablespoon freshly squeezed lemon juice
- ¼ cup heavy whipping cream
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon pure vanilla extract
- lemon zest, for garnish(optional)
Instructions
- 1
Mix crushed vanilla wafer crumbs, granulated sugar, and melted butter in a medium bowl with a fork or hands until thoroughly combined.
- 2
Press the mixture into the bottom and up the sides of a 9-inch pie plate using a measuring cup for the bottom and the back of two fingers for the sides.
- 3
Bake the crust for 8 to 10 minutes until set.
- 4
Remove the crust from the oven and let sit while preparing the filling.
- 5
Increase oven temperature to 375 degrees.
- 6
In a stand mixer or with a hand mixer, beat egg yolks on high speed for about 1 minute until light and lemony in color.
- 7
Add sweetened condensed milk, lemon zest, salt, lemon juice, and the 1/4 cup heavy whipping cream. Mix on medium speed for about 30 seconds to combine.
- 8
Add the 1 cup heavy whipping cream and mix just to incorporate.
- 9
Pour filling into the prepared crust.
- 10
Bake for 20 to 25 minutes until the filling is set but still barely jiggles in the center.
- 11
Transfer the pie to a wire rack and cool for at least 1 hour.
- 12
Refrigerate for at least 2 to 3 hours until thoroughly chilled.
- 13
In a stand mixer or with a hand mixer, whisk the 1 cup heavy whipping cream on medium speed with the whisk attachment until it starts to thicken slightly.
- 14
Add powdered sugar and vanilla extract and whisk on high speed until the whipped cream forms stiff or soft peaks, depending on preference.
- 15
Top the chilled pie with dollops of whipped cream and sprinkle with fresh lemon zest if desired.
- 16
Serve immediately or refrigerate.
Tips
Use a measuring cup across the bottom of the pie plate and the back of two fingers along the sides to press the crust evenly.
To prevent splattering when whisking cream, place a kitchen towel over the mixer bowl when starting on high speed.
The filling will not boil over despite reaching the top of the crust, as it does not rise during baking.
Soft or stiff whipped cream peaks are a matter of preference; stiff peaks hold up better if piping onto the dessert.
Good to Know
Refrigerate in an airtight container for up to 4 days. Do not add whipped cream topping until ready to serve.
Bake crust and prepare filling and pie up to 1 day ahead. Refrigerate covered. Whip cream and assemble topping no more than 2 hours before serving.
Serve chilled with dollops of whipped cream and fresh lemon zest. Serve immediately or refrigerate after topping.
Common Mistakes
Start the mixer on high speed when whisking cream to avoid splattering and wearing the whipping cream.
Add whipped cream topping before the pie is thoroughly chilled to prevent it from melting into the filling.
Substitutions
Dairy-Free Swaps
General Alternatives
will be less sweet and thick
Full guide →