With the temperatures soaring I’ve been looking for a dessert that’s quick and easy (the less time near the oven, the better) as well as refreshing. This Lemon Cream Pie hit the spot perfectly. Not to mention, it’s completely gluten free, which means I can bring it to parties knowing that everyone in my circle can enjoy it without worrying. The light lemony flavor truly is delightfully refreshing and absolutely screams summer. For my pie, I created a little daisy shape with the whipped cream topping. It was really easy to do and I think adds a bit of charm to the pie, but you could easily just slather on the whipped cream and I’m positive no one will complain.
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Lemon Cream Pie
Ingredients
Pie Crust
- 22 Gluten Free Golden Oreos
- 5 Tbsp Butter (melted)
Pie
- 2 (14oz) Cans Sweetened Condensed Milk
- 1/2 Cup Sour Cream
- 3/4 Cup Lemon Juice Fresh or store-bought (100% juice)
Whipped Cream Topping
- 1 Cups Heavy Whipping Cream
- 6 Tbsp Powdered Sugar
- 1 Tsp Vanilla
- 4 GF Golden Oreo Cookies (smashed to medium crumbs)
Instructions
Crust
- Preheat oven to 350°F
- In a food processor or blender pulse 22 Oreos into a fine crumb. Add melted butter and pulse a few times to combine (or you can do this by hand in a bowl).
- Pour mixture into a 10inch tart pan or 9inch pie pan. Using your hand or the bottom of a non-stick measuring cup, press crumbs into the bottom and sides of the pan, packing them in so they hold together.
- Pre-bake the crust in the oven for 8 minutes, then remove and let cool while you prep the pie. Leave oven set at 350°F
Filling
- Combine sweetened condensed milk, sour cream, and lemon juice. Whisk until completely smooth and thick.
- Pour mixture into pie crust. Bake in oven for 8 minutes. Then remove and let cool fully on counter. Once cooled, refrigerate for at least 4 hours to set.
Topping
- In the bowl of an electric mixer fitted with the whisk attachment add whipping cream, powdered sugar, and vanilla. Beat on high for 3-5 minutes, or until medium stiff peaks form.
- To get the daisy look, fill a large piping bag with the whipped cream. Snip about a 1/2 inch from the bottom, you should have a fairly big opening. Pipe lines from the outside edge to the middle, overlapping as you go to create a daisy pattern. Use the back of a rounded spoon to create a divot in the middle of the whipped cream and fill with the cookie crumbs. (you can also skip this step entirely and simply smooth on your whipped cream if you'd rather!)
Substitutions & FAQs
Can I use a different crust?
Of course! Feel free to substitute with a store bought crust, or your own favorite recipe. If you want to use a dough pie crust make sure that the crust fully pre-baked before filling. A graham cracker crust would pair really well with this pie, which are easy to find pre-made and ready to go at almost all grocery stores in the US. You could also make your own with your favorite graham crackers. Just keep in mind that any changes you make to the crust may change whether it’s gluten-free safe. Most graham crackers and dough pie crusts are not gluten free.
Can I substitute the Whipped Cream?
You can easily substitute the homemade whipped cream. Cool whip is an easy to find pre-made substitute. If you are looking to limit sugar, you could also decrease the amount of powdered sugar used in the whipped cream by half (3 Tbsp).
Can I make it dairy free?
This is not something I would recommend since dairy is one of the main ingredients. If you are looking for a dairy-free version I would search out recipe creators with similar recipes who specialize in dairy-free recipes.
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