Sweet & savory country cooking from my table to yours!


Lemon Velvet Cream Pie


A few weeks ago, I promised I’d take a break from posting lemon recipes, but here I am again.  I just can’t help myself.  A few days ago, my friend Aaron and I were talking about a lemon pie that used to be served at a small diner called The Copper Kettle.  The Copper Kettle was nestled in the back corner of our local McAlpin’s store years ago.  They served this delicious creamy slightly tart velvety lemon pie that came with a crunchy topping. They called it Lemon Crunch Pie!  I decided to make my version without the crunch topping, and made a graham cracker crust versus a regular pie crust.  If you love anything lemon, you’re gonna love this one!!        

Here’s how I made this quick and easy, yet delicious pie…

First I squeezed some fresh lemon juice into a small bowl and set it aside… 

Next I cut some butter into small pieces and added it to a 9 inch shallow pie dish…

And melted it in the microwave…

Then I added some graham cracker crumbs…

And mixed together the crumbs and butter…then I used a spatula to pat the mixture across the bottom and partially up the sides of the dish..  I baked it in a preheated oven for about six minutes, just long enough to set the crust, and removed it from the oven…

Next I separated some egg yolks from their whites and slightly whisked the yolks with a fork…

I added the yolks and some sweetened condensed milk to the large bowl of my stand mixer…

And mixed the yolks and milk together, using the paddle attachment…

Next I added some whipping cream and a pinch of salt…

And mixed all ingredients together…

And lastly I added some lemon juice…

And mixed everything together once again…

I poured the mixture into my crust…

And yes it was very full, but don’t worry it doesn’t rise up any in the oven…

And I baked it until it was set in the middle and removed it from the oven.  I allowed it to cool at room temperature for awhile and placed it in the refrigerator.  Once it was totally chilled, I whipped up some whipping cream for the top and grated some fresh lemon zest on top.

Does this piece of pie look creamy, tangy and totally velvet like or what?  Make this pie and you will be so pleasantly pleased…I promise!!





Lemon Velvet Cream Pie

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40


A creamy,tangy, velvet like lemon pie filling baked in a graham cracker crust.



For the Crust

  • 4 tablespoons butter
  • 1 cup graham cracker crumbs

For the Filling

  • 6 large egg yolks
  • 2 cans sweetened condensed milk, 14 ounces each
  • 1/4 cup heavy whipping cream
  • Pinch of salt
  • 3/4 cup fresh lemon juice plus 1 tablespoon


  1. Preheat oven to 375 degrees.

For the Crust

  1. Cut the butter into small pieces and place in a shallow 9″ pie dish. Place in a microwave and melt.
  2. Add the crumbs to the butter and mix until the crumbs are thoroughly coated with butter. Press the mixture into the bottom and two thirds up the sides of pie dish. Bake in preheated oven for six minutes to set crust and remove from oven.

For the Filling

  1. Add the egg yolks to the large mixing bowl of a stand mixer or use a hand mixer. Miix for about thirty seconds. Add the sweetened condensed milk and mix on medium speed for about one minute until mixture is light and lemony in color. Add the whipping cream and salt and mix just to combine. Add the lemon juice and mix on medium speed for about one minute.
  2. Pour filling into the graham cracker crust. Filling will come all the way to the top of pie dish, but it will not run over. Bake for 20-25 minutes until the center is set.
  3. Transfer pie to a wire rack to cool for at least one hour. Refrigerate for two to three hours until chilled before serving. Cover and refrigerate leftovers.


  • Serve with whipped cream and fresh lemon zest.


  • Serving Size: 8



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