LEMON IN LOVE!
You’ll need to make your Nilla Wafer crust first. Which is SO easy-peasy. But I feel you if you have everything but the Nilla Wafers and have a graham cracker crust pre-made in your cabinet. While the Nilla Wafer crust is pretty terrific, you can get away with a pre-made crust if you must. Now on to the filling. Before you begin, your cream cheese needs to be room temperature. Did you forget to let it sit out? No problem. Unwrap it completely and microwave for 15 to 20 seconds. Voila!
Once you get your filling made, mix it with the whipped cream and then pour this all together into your crust. If you made your crust yourself, be sure the crust is completely cooled first. You’ll then cover it and chill it for 2 hours. When you’re ready to serve this beauty, you’ll make the lemon whipped cream. In the photos in the linked recipe, you’ll see this lemon whipped cream only adorning the edges. Should you wish to cover the entire pie in the lemon whipped cream, you will need to make more of it than the recipe calls for. Garnish with lemon zest for an even prettier presentation.
I found this unique recipe on the Cookies and Cups blog. Click the link below to see the blog and full recipe for this Lemon Cream Pie.
CLICK HERE FOR RECIPE
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