Food Town Lemon Cream Pie with Wafer Crust

Prep: 20 min, Cook 6-8 min

INGREDIENTS

Vanilla Wafer Crust

• 60 Vanilla Wafers
• 1/3 cup butter melted
• 1/4 cup sugar

Lemon Cream Filling

• 1 1/4 cups heavy cream
• 1/2 cup powdered sugar
• 12 ounces cream cheese softened
• 14 ounces sweetened condensed milk
• 1/4 cup lemon juice
• 2 Tablespoons lemon zest

INSTRUCTIONS

Vanilla Wafer Crust

1. Preheat oven to 375 degrees F.
2. Blend vanilla wafers in a food processor.
3. In a small bowl combine wafer crumbs, butter and sugar and mix well; press into a 9 inch pie pan.
4. Bake at 375 degrees F for 6-8 minutes until edges turn slightly golden brown in color. Let cool
5. Refrigerate for 1 hour

Lemon Cream Filling

1. In a small mixing bowl, beat cream for two minutes. Add powdered sugar and beat until stiff. Set aside.
2. In a large mixing bowl, combine cream cheese, sweetened condensed milk, lemon juice and lemon zest. Beat on high until creamy and smooth.
3. Fold in the set-aside whipped cream until smooth and uniform in color.
4. Pour into the crust and top with additional whipped cream. Refrigerate 20-45 min.

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Monday – Sunday | 6 a.m. – 10 p.m.