Creamy Florida Lemon Pie
A rich, tangy, and smooth lemon cream pie made with cream cheese, fresh lemon juice, sour cream, and Cool Whip, all nestled in a crisp graham cracker crust.
12 Servings
Ingredients
For the Graham Cracker Crust:
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup unsalted butter melted
For the Lemon Cream Filling:
- 2 packages 8 ounces each cream cheese, softened
- 2/3 cup granulated sugar
- 1 cup full-fat sour cream
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tub 4 ounces whipped topping (such as Cool Whip)
Instructions
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles damp sand. Firmly press the mixture into a 9-inch pie plate, covering the bottom and up the sides evenly. For smaller servings, this can be divided into two smaller pie dishes. Bake the crust in a preheated 350°F (175°C) oven for approximately 8 minutes. Remove from the oven and allow it to cool completely before adding the filling.
Prepare the Filling
- In a large bowl, combine the softened cream cheese, granulated sugar, and sour cream. Using a hand mixer or stand mixer, beat the mixture on medium speed until smooth and creamy. Add the freshly squeezed lemon juice and zest, and mix until fully incorporated. Gently fold in the whipped topping until the mixture is uniform and fluffy.
Assemble and Chill
- Transfer the filling into the cooled graham cracker crust, smoothing the top with a spatula. Cover the pie and refrigerate for 3 to 4 hours, or until fully set and chilled through.
- Optional Garnish: Prior to serving, garnish with a dollop of whipped topping and a thin slice of fresh lemon, if desired.
Notes
To make this pie gluten-free, simply substitute the graham cracker crumbs with a certified gluten-free graham-style cracker alternative. Ensure all other ingredients, particularly the whipped topping and sour cream, are labeled gluten-free to avoid cross-contamination.