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Lemon Cream Pie with Pecan Gingersnap Crust Recipe

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3.9 from 83 reviews

This Lemon Cream Pie with a Pecan Gingersnap Crust is a delightful dessert combining a crisp, nutty, and spiced crust with a smooth, tangy lemon cream filling. Topped with fluffy homemade whipped cream and a hint of lemon zest, it’s the perfect balance of sweet and zesty, great for spring or summer gatherings or any time you want a refreshing treat.

  • Total Time: 5 hours 5 minutes
  • Yield: 9 to 12 servings

Ingredients

Crust

  • 2 cups (140g) gingersnap cookies (or substitute biscoff cookies)
  • 1 cup (100g) raw pecans
  • 5 tablespoons (71g) salted butter, melted
  • 2 tablespoons packed brown sugar

Filling

  • 1 cup (200g) sugar
  • Zest from 1 lemon
  • 4 large eggs, at room temperature
  • ¾ cup (150g) fresh squeezed lemon juice
  • ½ cup sour cream (or substitute 2% or whole-milk Greek yogurt)
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
  2. Make the Crust: In a food processor, pulse gingersnap cookies and pecans until finely ground, about 30 seconds to 1 minute. Add melted butter and brown sugar and pulse until mixture resembles wet sand, about 30 seconds. Press this mixture evenly into the bottom and sides of a 9-inch pie pan, using a measuring cup to firmly pack it. Bake for 10 minutes, then gently press down any bubbles in the crust. Let it cool for 10 to 15 minutes until just cool to the touch.
  3. Prepare the Filling: In a large bowl, rub lemon zest into the sugar for 30 seconds to release oils and infuse flavor. Add eggs, lemon juice, sour cream (or yogurt), cornstarch, and salt. Whisk all ingredients thoroughly until well combined and smooth.
  4. Fill and Bake: Pour the lemon mixture into the cooled crust. Bake in the oven for 30 to 35 minutes until the filling is just set but still slightly jiggly in the center. Remove from oven and cool at room temperature for 1 hour.
  5. Refrigerate: Cover the pie loosely with plastic wrap and refrigerate for about 4 hours to allow the filling to set completely. Note that cracking is normal if the filling was overbeaten or chilled too quickly.
  6. Make Whipped Cream: Using an electric mixer, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
  7. Serve: Spread the whipped cream evenly over the cooled pie. Garnish with extra lemon zest, slice into 9 to 12 portions, and serve immediately.

Notes

  • Using biscoff cookies instead of gingersnaps will yield a different but equally delicious spiced crust.
  • Allow the crust to cool before adding the filling to prevent melting or sogginess.
  • Ensure eggs are at room temperature for smoother filling consistency.
  • Don’t overbeat the filling to avoid cracks in the pie surface.
  • The filling may seem slightly jiggly when done baking; it will firm up as it cools completely.
  • For a tangier pie, consider adding extra lemon juice incrementally to taste.
  • If you prefer, the sour cream can be substituted with Greek yogurt for a slight tang difference and healthier option.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lemon-cream-pie-with-pecan-gingersnap-crust-recipe/