Creamy Lemon Pie Overload

Creamy Lemon Pie Overload from Noble Pig
Lemon lovers unite for a mouth-puckering sweet dessert sensation. Every layer, from the crust to the whipped cream is chock full of lemony goodness.

There is something about summer and sweet lemon flavors I just love. In general, ice cold pie on a hot summer's day always hits the spot. This particular creation is perfectly paired with a tall glass of unsweetened iced tea.

As mentioned, I didn't stop at the pie filling with the lemon flavor. Zest was incorporated into the crust and whipped cream for on overall POW of bursting lemon yumminess. 

And can you see how thick I made the crust? As far as I'm concerned, this is a requirement for all ice-box-type pies.

Creamy Lemon Pie Overload from Noble Pig
The pie must be refrigerated at least 24 hours in order to get those really nice slices. I know it's hard to wait, but it will be worth it.

Creamy Lemon Pie Overload from Noble Pig from Noble Pig
Take this to your next event, folks will love you for it.

Creamy Lemon Pie Overload

Print Recipe

Creamy Lemon Pie Overload

Recipe from: Created by Cathy Pollak for | Serves: One 9-inch pie



  • 14 full-size graham crackers (about 7.25 oz)
  • 2 Tablespoons sugar
  • 1 Tablespoon finely grated lemon zest
  • 5 Tablespoons unsalted butter, melted


  • 3 large egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 2/3 cup strained fresh lemon juice
  • 1 Tablespoon finely grated lemon zest

Lemony Whipped Cream:

  • 1 cup heavy whipped cream
  • 2 Tablespoons powdered sugar
  • 1 Tablespoon finely grated lemon zest


  • Preheat oven to 350 degrees F.
  • For the crust, add graham crackers, sugar and lemon zest to the bowl of a food processor. Pulse until a fine crumb forms. Drizzle butter through the tube as crumbs are processing. The mixture should cling together when squeezed. if it doesn't add a little more butter, however, it should not be greasy. Press crumbs into the bottom and sides of a 9-inch pie plate (not 9.5-inch, make sure to measure). Crust will be thick on bottom and sides. Bake until slightly brown, about 12 minutes. Cool completely.
  • For the filling, beat the yolks with a hand mixer for about 5 minutes. Add sweetened condensed milk and continue beating until thick and creamy. Add lemon juice and zest, beating until combined. Pour filling into cooled crust. Bake until center is set but the the pie is still a bit jiggly, 12 minutes. Remove pie and cool to room temperature. Refrigerate for 24 hours.
  • Right before serving beat heavy cream, powdered sugar and lemon zest until stiff peaks form. Serve with pie.

Post a Comment

10 Comments and 1 Reply

  1. This one is simple enough that I think even *I* could manage it!

    I love lemon…and this is definitely going into my “summertime must-make” recipe box!

  2. Lemon is my flavor for summer. And ice cold lemon pie is heaven.

  3. I agree lemons and summer go hand in hand!

  4. Craving this now!

  5. I am totally ready for a POW of lemon flavor! Yum!

  6. Kudos on your crust! It’s my favorite part; I love the incorporation of the lemon on all levels of the pie.

  7. Oh yea, bring on the lemon! And the thick crust is perfect! Yum!

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  9. Margi 9

    Back in the 60’s (Long, Long time ago), we made this with a can of cherry pie filling on top and thought we had died and gone to heaven. Taste have matured with time and now I can’t bring myself to even pick up a can of pie filling. But I do love the lemon and creamy taste of this pie.

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  11. Ryan Ceresnak 11

    Love this pie. Have made it several times now over the past three months. Adapted it to a lime custard as well and it is perfect! Thanks for the great recipe.

  12. Courtney 13

    Great timing for those of us in Arizona! Citrus of all kinds especially lemons this year are ripe and ready to be used.


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