Introduction
Welcome to the world of creamy lemon supreme pie with whipped topping and a crunchy crust! If you’re a fan of refreshing and tangy desserts, this recipe is sure to become a favorite. Imagine a luscious lemon filling that is velvety smooth and topped with a cloud-like whipped cream. The contrast of the creamy filling and the crunchy crust creates a delightful texture that will leave your taste buds craving for more. Whether you’re looking for an easy lemon dessert or a show-stopping homemade pie, this recipe has got you covered.
Why You’ll Love This Recipe
There are countless reasons why this lemon supreme pie is a must-try. First and foremost, it’s incredibly easy to make. With just a few simple ingredients and minimal effort, you can whip up a delicious dessert that will impress your family and friends. Secondly, the combination of the tangy lemon filling and the sweet whipped cream creates a perfect balance of flavors. The pie is not overly sweet, allowing the natural tartness of the lemons to shine through. Lastly, this recipe can be enjoyed by everyone, regardless of dietary preferences, as it can easily be made gluten-free or dairy-free.
Ingredients
To make this creamy lemon supreme pie, you will need the following ingredients:
- 1 9-inch graham cracker crust
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large lemons, juiced and zested
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Follow these simple steps to create your creamy lemon supreme pie:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the water, lemon juice, and lemon zest until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat. In a separate bowl, lightly beat the egg yolks.
- Gradually whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks.
- Return the egg yolk mixture to the saucepan and cook over medium heat, stirring constantly, for an additional 2 minutes.
- Remove the saucepan from the heat and stir in the butter until melted and well combined.
- Pour the lemon filling into the prepared graham cracker crust and smooth the top with a spatula.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the lemon filling, covering the entire surface of the pie.
- Refrigerate the pie for at least 2 hours, or until set.
- Once set, slice and serve chilled.
Expert Tips for Success
Here are some expert tips to ensure your lemon supreme pie turns out perfectly:
- When juicing the lemons, make sure to remove any seeds or pulp. This will ensure a smooth and silky filling.
- For an extra burst of lemon flavor, add a teaspoon of lemon zest to the whipped cream topping.
- To achieve a crunchy crust, pre-bake the graham cracker crust for 8-10 minutes before adding the lemon filling.
- For a decorative touch, garnish the pie with lemon slices or a sprinkle of lemon zest before serving.
Variations and Substitutions
If you’d like to put your own spin on this lemon supreme pie, here are a few variations and substitutions you can try:
- Instead of a graham cracker crust, you can use a shortbread or vanilla wafer crust for a different flavor profile.
- If you prefer a meringue topping instead of whipped cream, simply replace the whipped cream with a homemade meringue made from egg whites and sugar.
- For a dairy-free version, substitute the heavy cream with coconut cream and use a dairy-free butter alternative.
- Add a handful of fresh blueberries or raspberries to the lemon filling for a burst of fruity goodness.
Serving Suggestions
There are several ways you can serve and enjoy your creamy lemon supreme pie:
- Serve the pie chilled, straight from the refrigerator, for a refreshing and cool dessert.
- Pair the pie with a dollop of whipped cream and a sprinkle of lemon zest for an extra touch of elegance.
- For a delightful contrast in flavors, serve the pie with a scoop of creamy vanilla ice cream.
- Enjoy a slice of lemon supreme pie alongside a cup of hot tea or a glass of iced tea for the perfect afternoon treat.
FAQs
Here are some frequently asked questions about making lemon supreme pie:
1. Can I make the pie crust from scratch?
Absolutely! If you prefer a homemade crust, you can use your favorite recipe or search online for a graham cracker crust recipe.
2. Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. However, be sure to choose a high-quality brand without any added preservatives.
3. How long will the pie last in the refrigerator?
When stored in an airtight container in the refrigerator, the pie will stay fresh for up to 3 days. However, it’s best enjoyed within the first 24-48 hours for optimal taste and texture.
4. Can I freeze the pie?
Yes, you can freeze the pie for up to 2 months. Make sure to wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it overnight in the refrigerator before serving.
Final Thoughts
Indulge in the creamy and tangy goodness of this homemade lemon supreme pie. With its velvety smooth filling, delicate whipped cream topping, and crunchy crust, it’s a dessert that will satisfy your cravings and impress your guests. Whether you’re serving it at a summer gathering or enjoying it as a special treat at home, this pie is guaranteed to bring a burst of sunshine to your taste buds. So go ahead, give this recipe a try, and let the zesty flavors of lemon take center stage in this delightful dessert.
Creamy Lemon Supreme Pie with Whipped Topping and Crunchy Crust
Indulge in the creamy and tangy goodness of this homemade lemon supreme pie. With its velvety smooth filling, delicate whipped cream topping, and crunchy crust, it’s a dessert that will satisfy your cravings and impress your guests.
Ingredients
- 1 9-inch graham cracker crust
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large lemons, juiced and zested
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the water, lemon juice, and lemon zest until the mixture is smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat. In a separate bowl, lightly beat the egg yolks.
- Gradually whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks.
- Return the egg yolk mixture to the saucepan and cook over medium heat, stirring constantly, for an additional 2 minutes.
- Remove the saucepan from the heat and stir in the butter until melted and well combined.
- Pour the lemon filling into the prepared graham cracker crust and smooth the top with a spatula.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the lemon filling, covering the entire surface of the pie.
- Refrigerate the pie for at least 2 hours, or until set.
- Once set, slice and serve chilled.
Nutrition Facts
