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slice of lemon cream pie

Lemon Cream Pie with Pecan Gingersnap Crust

Incredible lemon cream pie with a delicious pecan gingersnap crust. Add fresh whip cream is for an easy, light Spring dessert that anyone will love.
Course Dessert
Cuisine pie
Keyword lemon cream pie
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9

Ingredients

  • For the pie and filling
  • 1 cup chopped pecans
  • 2 1/2 cups gingersnap cookies
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 4 large eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3/4 cup fresh lemon juice (from about 5 lemons)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • For the topping
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 350 degrees F. Place gingersnap cookies and pecans in food processor and pulse until they become fine crumbs. 
  2. Add melted butter and brown sugar to food processor with crumbs. Pulse again until the cookie crumbs resemble wet sand. 
  3. Add in flour and pulse a couple of times more until well combined. Scrape into 9 inch pie pan and use a spoon or fingers to press into the pan; making sure the crust is even.
  4. Bake in oven for 10-12 minutes. Place on wire rack to cool.
  5. In a large bowl, whisk together the eggs, sugar, sour cream, cornstarch and salt; gradually whisk in lemon juice and mix until well combined. Pour mixture into the crust. 
  6. Bake until set, about 30-35 minutes. Cool pie completely.
  7. To make the whip cream: place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves.

  8. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form.
  9. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve.

Recipe Notes

Slightly adapted from Martha Stewart