Easy Lemon Cream Pie

This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.

The post Easy Lemon Cream Pie appeared first on Budget Bytes.

I set out this week to make some no-churn lemon ice cream, but at the last minute, I was like, “I really don’t want to wait for it to freeze…” so I made it into a pie instead. The filling for this super easy Lemon Cream Pie is the same simple combo as no-churn ice cream: sweetened condensed milk + heavy whipping cream + whatever flavors or add-ins you want. It creates a sweet and creamy cloud-like mixture that I could just eat up with a spoon (or in a pie crust 😄).

This simple pie has so many options, so make sure you keep reading to find out a couple of quick ways you can change it up and make it your own.

Overhead view of a lemon cream pie on black tile with lemons on the side

Pie Crust Options

Graham Cracker Crust – I made a simple pie crust out of vanilla wafers to play on the whole vanilla-lemon theme of the pie, but you can easily use the exact same method with graham crackers instead.

No-Bake – I baked my crust for a brief 10 minutes to make it more solid, but baking is not 100% necessary. You can make the pie completely no-bake if needed, the crust will just be a little more crumbly.

Store-Bought – To make this pie faster and easier, you can use any type of store-bought crust that you like. If it’s a traditional pie crust, you’ll want to pre-bake and cool it before adding the lemon-cream filling. For graham cracker crusts, just fill and refrigerate!

What Kind of Dish to Use

This recipe fills a standard 9-inch pie plate. BUT you can also make this into lemon cream squares by using an 8×8 or 9×9-inch square baking dish instead. If using a square dish, I suggest only pressing the crust into the bottom and not up the sides as you would with a pie plate.

Side view of a slice of lemon cream pie being lifted from the pie plate

Freezer-Friendly

As I mentioned in the introduction, the filling for this pie is actually exactly the same as no-churn ice cream. For that reason, this lemon cream pie is very freezer-friendly. You can eat it frozen, like an ice cream pie, or just store your leftover slices in the freezer (for a couple of months). If you do plan to consume your pie frozen, I suggest skipping the baking step for the crust below because it will be easier to cut when frozen if the crust isn’t quite as solid.

Do I Need to Use Fresh Lemons?

I consider fresh lemons to be mandatory for this recipe, not because of the juice but because of the zest. A lot of the lemon flavor in this pie comes from the zest itself. Without the zest the pie will be nice and tart from the juice but without a vibrant lemon flavor.

Can I Use Prepared Whipped Topping?

Yes, if you don’t want to whip your own heavy cream (it really only takes three minutes with a hand mixer), you can use 2 cups of store-bought whipped topping. But homemade will always taste better. 😉

a piece of lemon cream pie on a plate with a fork on the plate
Overhead view of a sliced lemon cream pie with lemons on the sides

Easy Lemon Cream Pie

This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.
Total Cost $4.26 recipe / $0.53 serving
Prep Time 20 minutes
Cook Time 10 minutes
Refrigerate Time 2 hours
Servings 8 slices
Calories 462kcal
Author Beth – Budget Bytes

Ingredients

Pie Crust*

  • 1.5 cups crushed vanilla wafers $0.83
  • 6 Tbsp butter, melted $0.54
  • 2 Tbsp sugar $0.04

Lemon Cream Filling

  • 1 14oz. can sweetened condensed milk $1.25
  • 3 lemons $1.54
  • 1 tsp vanilla extract $0.28
  • 1 cup heavy whipping cream $0.78

Instructions

  • Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.
  • Press the butter crumb mixture into a 9-inch pie plate and use a flat bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.
  • Zest and juice the lemons. You'll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced portions of the lemon to use as garnishes.
  • Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
  • In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.
  • Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.
  • Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.

Notes

*For a softer crust, just press the filling into the pie plate without baking. You can use either vanilla wafers OR graham crackers for this pie crust. You can use any prepared store-bought crust in place of the crust recipe listed here. 

Nutrition

Serving: 1slice | Calories: 462kcal | Carbohydrates: 49g | Protein: 6g | Fat: 28g | Sodium: 244mg | Fiber: 1g
Overhead view of a sliced lemon cream pie with lemons on the sides

How to Make Lemon Cream Pie – Step by Step Photos

Vanilla wafer crust ingredients in the food processor

Preheat the oven to 350ºF. You’ll need 1.5 cups of vanilla wafer (or graham cracker) crumbs for the crust. Use either a food processor or a rolling pin to crush the wafers, making sure the crumb is very fine and even. Add 2 Tbsp sugar and 6 Tbsp melted butter.

vanilla wafer crust mixed in the food processor

Stir (or pulse in the food processor) until the butter, sugar, and crumbs are well combined.

Vanilla wafer crust being pressed into the pie plate with a glass

Press the crumb mixture into a 9-inch pie plate and use a flat bottomed glass to really compress the mixture. Bake the crust in the preheated oven for 10 minutes (this helps solidify the crust), then transfer to the refrigerator to cool.

Zested and juiced lemons

Next, zest and juice the lemons. You’ll need ½ cup lemon juice and about 1 Tbsp zest. That’s about 2-3 lemons worth of juice and 1 lemon worth of zest. If you have any leftover lemon that hasn’t been juiced, you can slice it and use it as a garnish for the pie.

sweetened condensed milk with lemon in a bowl with a whisk

Add one 14oz. can of sweetened condensed milk to a bowl and whisk in ½ cup lemon juice, 1 Tbsp lemon zest, and 1 tsp vanilla extract.

Folding condensed milk and whipped cream together

Whip 1 cup of heavy whipping cream until it forms stiff peaks. Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat adding ¼ of the lemon mixture at a time, until all of it has been folded into the whipped cream. If you need help with the folding technique, here is a video tutorial on how to fold ingredients together.

finished lemon cream filling

After all of the lemon mixture has been folded into the whipped cream, it should still be very light, fluffy, and creamy.

Filling poured into the pie crust

Pour the lemon cream filling into the pie crust (I had some extra zest so I added that on top, too). Refrigerate until it’s completely chilled (about 2 hours). You can also freeze it if you want it to be more solid.

Side view of a slice of lemon cream pie with a fork

Slice the pie into eight pieces and then serve.

The post Easy Lemon Cream Pie appeared first on Budget Bytes.

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Once upon a time I considered buying an ice cream machine. I’m really glad I didn’t because this simple no-churn ice cream method is almost effortless and creates ice cream that is every bit as velvety smooth and fluffy as churned ice cream, with no special equipment required. #WIN While I haven’t made no churn […]

The post No Churn Balsamic Peach Ice Cream appeared first on Budget Bytes.

Once upon a time I considered buying an ice cream machine. I’m really glad I didn’t because this simple no-churn ice cream method is almost effortless and creates ice cream that is every bit as velvety smooth and fluffy as churned ice cream, with no special equipment required. #WIN While I haven’t made no churn ice cream in a while (because it’s is possible to have too much of a good thing), with all the fresh peaches in stores this time of year, I couldn’t help making this tangy, sweet, and creamy No Churn Balsamic Peach Ice Cream.

One bowl of No Churn Balsamic Peach Ice Cream with a fresh peach on the side and pieces of waffle cone in the bowl and on the counter.

Can I Substitute…

NO. Ha, sorry to be so stern, but you can not substitute the heavy whipping cream OR the sweetened condensed milk in this recipe. The science behind keeping this no-churn ice cream fluffy and smooth without having to churn it depends on the high fat content of the heavy whipping cream and the high sugar content of the sweetened condensed milk. Without these two elements, it will not work.

You CAN however substitute a different fruit for the peaches. Strawberries, blackberries, and raspberries all go very well with balsamic vinegar as well. Just keep in mind that if your berries are particularly tart, you may want to increase the brown sugar a smidge.

Can I Use Frozen Fruit Instead of Fresh?

Yes, I’ve actually made this recipe both ways during the testing phase. If using frozen peaches, just make sure to fully thaw them before chopping them up.

Baking pan full of No Churn Balsamic Peach Ice Cream scooped out and served in one bowl, with one empty bowl, and some waffle cones.

Can I Add Waffle Cone to The Balsamic Peach Ice Cream?

I served my No Churn Balsamic Peach Ice Cream with pieces of waffle cone on the side, but I thought it might be kind of tasty to crush up some waffle cone and swirl it into the ice cream as well. Just keep in mind that the waffle cone will soften from the moisture in the ice cream.

Folding is Key

The one thing about no churn ice cream that is really important to know how to fold ingredients together. Folding is a really gentle way of combining ingredients that prevents whipped ingredients from deflating. If you were to simply stir the light, airy whipped cream and the super heavy and dense sweetened condensed milk together, the cream would deflate and you’d end up with a super dense ice cream. No good. If you need a refresher course on how to fold ingredients together, this video from Martha Stewart is pretty good (and short). 

Front view of a bowl full of No Churn Balsamic Peach Ice Cream with a piece of waffle cone in the bowl.

 

No Churn Balsamic Peach Ice Cream

This No Churn Balsamic Peach Ice Cream is incredibly easy and pairs the flavor of fresh sweet summer peaches with a tangy and buttery balsamic glaze.

  • 2 Tbsp butter ($0.27)
  • 2 cups chopped peaches (about 2 peaches) ($0.87)
  • 1/4 cup balsamic vinegar ($0.55)
  • 2 Tbsp brown sugar ($0.08)
  • 1 14oz. can sweetened condensed milk ($1.09)
  • 1 tsp vanilla extract ($0.28)
  • 1 pinch salt ($0.01)
  • 1 pint heavy whipping cream ($1.55)
  1. Peel and chop your peaches into small pieces (smaller pieces "float" in the whipped ice cream instead of sinking to the bottom). Add the butter and chopped peaches to a skillet and sauté over medium-low for about 5 minutes, or until the peaches have softened. Make sure the butter does not brown during this step.

  2. Add the brown sugar and balsamic vinegar to the skillet. Turn the heat up to medium and sauté for about 5 minutes more, or until the balsamic vinegar has reduced to a glaze. Set the balsamic peaches aside to allow them to cool.

  3. Add the sweetened condensed milk to a medium bowl and stir in the vanilla extract and a pinch of salt.

  4. Using either a whisk, a hand mixer, or a stand mixer, whip the heavy whipping cream to stiff peaks in a separate bowl.

  5. Add a large dollop of the whipped cream to the bowl with the sweetened condensed milk. Fold the ingredients together to lighten up the sweetened condensed milk.

  6. Add 1/3 of the lightened sweetened condensed milk back to the bowl with the whipped cream and gently fold them together. Repeat that two more times until all of the sweetened condensed milk has been folded into the whipped cream.

  7. Pour the whipped ice cream mixture into a 2-quart, freezer safe container. If your container is deep (like a bread pan), add half of the whipped mixture first, top with half of the balsamic peaches, then repeat. If using a wider shallow dish (like the baking dish in my photos), you can do one layer of whipped ice cream and then just top with the balsamic peaches.

  8. Use a spatula to lightly swirl the balsamic peaches into the whipped ice cream mixture. Do not over stir here. You want distinguishable ribbons of balsamic glaze. Just run the spatula through the mixture once.

  9. Cover the dish and freeze the ice cream for 8 hours, or until solid, then serve.

Scroll down to see the step by step photos! 

No Churn Balsamic Peach Ice Cream being scooped out of the freezer dish.

Two bowls of No Churn Balsamic Peach Ice Cream with the pan of ice cream and a stack of waffle cones on the side.

Also check out my No Churn Mint Chocolate Chip Ice Cream!

Step by Step Photos

Peeled and diced fresh peaches

Start by peeling and dicing two peaches, or about 2 cups once diced. Make sure to dice them into small pieces so they aren’t too big and heavy. This will prevent them from sinking to the bottom of the ice cream.

Peaches sautéed in butter in a skillet

Add the diced peaches and 2 Tbsp butter to a skillet. Sauté over medium-low heat for about five minutes, or until the peaches have softened. These peaches were super ripe, so they broke down quite a bit. Yours might not be so mushy. Make sure not to let the butter brown in this step.

Adding brown sugar and balsamic vinegar to peaches in skillet

Add 2 Tbsp brown sugar and 1/4 cup balsamic vinegar to the sautéed peaches.

Colavita Balsamic Vinegar Bottle

I recently found this balsamic vinegar, which I find to be a good balance between being affordable and still having a really rich, not-too-acidic flavor. This is not sponsored, just letting you know which kind I prefer, especially for a recipe like this where the balsamic flavor is forefront.

Reduced Balsamic Peaches in the Skillet with a spoon dragged through to show thickness

Turn the heat up to medium and continue to sauté for about five minutes more, or until the balsamic vinegar has reduced to a glaze. Remove the skillet from the heat and set it aside to allow the balsamic peaches to cool.

Sweetened condensed milk, vanilla, and salt being stirred together.

In a medium bowl, stir together one 14oz. can of sweetened condensed milk, 1 tsp vanilla extract, and a pinch of salt.

Heavy Whipping Cream whipped to stiff peaks

In a separate large bowl use a whisk, hand mixer, or stand mixer to whip the heavy whipping cream to stiff peaks.

A little whipped cream added to the bowl of sweetened condensed milk

The sweetened condensed milk is super heavy and dense, so you need to lighten it up a bit before beginning to fold it into the whipped cream. Take a dollop of whipped cream and add it to the bowl of sweetened condensed milk. Fold them together.

Add lightened sweetened condensed milk to whipped cream.

Then add about 1/3 of the sweetened condensed milk back to the whipped cream and gently fold them together.

Final whipped ice cream mixture in the bowl

Continue gently folding the sweetened condensed milk into the whipped cream in batches until it has all been incorporated. You should have a smooth and fluffy mixture.

Whipped ice cream mixture and balsamic peaches in a baking dish being swirled with a spatula.

Pour the whipped ice cream mixture into a 2-quart freezer safe dish. If you’re using something deep, like a bread loaf pan, do this in two layers. If you’re using something wide and shallow like this baking dish, you can just do one layer. Drizzle the balsamic peaches over top, then use a spatula to just barely swirl them together. You still want there to be distinguishable ribbons of balsamic glaze.

Close up of No Churn Balsamic Ice Cream Ready for Freezing

Cover your dish and freeze for 8 hours.

No Churn Balsamic Peach Ice Cream scooped out of the freezer dish into one out of two bowls, waffle cones on the side.

After 8 hours the No Churn Balsamic Peach Ice Cream will be solid, but still plenty soft enough to easily scoop. 

A hand lifting a spoonful of No Churn Balsamic Peach Ice Cream out of the bowl

I’m in love!

The post No Churn Balsamic Peach Ice Cream appeared first on Budget Bytes.