Eagle Brand Lemon Cream Pie Recipe

Sweetened condensed milk: A thick, sweet milk used to add richness and sweetness to the pie filling.

Lemon juice: Provides the tart and tangy flavor essential for a lemon pie.

Lemon zest: Adds a burst of citrus flavor and aroma to the filling.

Graham cracker crust: The crunchy base that holds the creamy filling.

Heavy whipping cream: Whipped to create a light and airy topping for the pie.

Powdered sugar: Sweetens the whipped cream without adding graininess.

Vanilla extract: Enhances the flavor of the whipped cream topping.

When whipping heavy cream, ensure that both the cream and the bowl are well-chilled. This helps the cream to whip more quickly and achieve stiff peaks. Additionally, use a metal bowl if possible, as it retains the cold temperature better than other materials.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix evaporated milk with an equal amount of sugar and heat until the sugar dissolves to mimic the sweetness and consistency.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it will impart a slightly different taste.

• grated lemon zest - Substitute with grated lime zest: Lime zest offers a comparable citrus aroma and flavor, though it will be slightly different in taste.

• graham cracker crust - Substitute with digestive biscuit crust: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a crust.

• heavy whipping cream - Substitute with coconut cream: Coconut cream can be whipped to a similar consistency and provides a rich, creamy texture, though it will add a coconut flavor.

• powdered sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it becomes a fine powder to mimic the texture of powdered sugar.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the pie.

• To store your lemon cream pie, cover it tightly with plastic wrap or aluminum foil. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.

• Place the covered pie in the refrigerator. It can be stored for up to 3 days, ensuring that the whipped cream topping remains fluffy and the graham cracker crust stays crisp.

• For longer storage, consider freezing the pie. First, place it in the freezer uncovered for about an hour. This initial freezing will firm up the whipped cream and prevent it from sticking to the wrapping.

• Once the pie is firm, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping will protect it from freezer burn and maintain its delicious flavor.

• Label the wrapped pie with the date to keep track of its storage time. The lemon cream pie can be frozen for up to 2 months.

• When ready to enjoy, transfer the pie from the freezer to the refrigerator. Allow it to thaw overnight or for at least 6-8 hours. This gradual thawing process will help preserve the texture of the whipped cream and the integrity of the graham cracker crust.

• Before serving, you might want to give the whipped cream a gentle stir to restore its fluffiness. If needed, you can also add a fresh layer of whipped cream for an extra touch of decadence.

• Enjoy your Eagle Brand lemon cream pie as a delightful treat, knowing it has been stored with care to maintain its deliciousness!

• Preheat your oven to 300°F (150°C). Place the lemon cream pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the whipped cream from melting too quickly. Heat for about 10-15 minutes or until the filling is warmed through. Let it cool slightly before serving.

• For a quicker method, use a microwave. Place a slice of lemon cream pie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals until it reaches your desired warmth. Be cautious not to overheat, as the whipped cream can melt rapidly.

• If you prefer a more delicate approach, use a double boiler. Place the lemon cream pie slice in a heatproof dish. Set the dish over a pot of simmering water, ensuring the water doesn’t touch the bottom of the dish. Cover the dish loosely with foil and heat for about 5-7 minutes, or until warmed through. This method helps maintain the pie's texture and prevents the whipped cream from melting too quickly.

• Oven: Used to bake the pie at 350°F (175°C) for 10 minutes.

• Medium bowl: Used to combine the sweetened condensed milk, lemon juice, and lemon zest.

• Spatula: Useful for mixing the lemon filling and spreading the whipped cream.

• Graham cracker crust: The base for the lemon cream pie.

• Measuring cups: Used to measure the lemon juice and heavy whipping cream.

• Measuring spoons: Used to measure the grated lemon zest, powdered sugar, and vanilla extract.

• Whisk: Used to mix the lemon filling ingredients together.

• Electric mixer: Used to whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

• Refrigerator: Used to chill the pie for at least 2 hours before serving.

• Grater: Used to grate the lemon zest.

• Pie server: Used to serve the pie slices.

Use pre-made crust: Save time by using a store-bought graham cracker crust instead of making one from scratch.

Lemon juice: Opt for bottled lemon juice to skip the juicing process.

Whipped cream: Use store-bought whipped cream instead of whipping your own to save time.

Chill overnight: Prepare the pie the night before and let it chill overnight to save time on the day of serving.