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–+ servings

Lemon Supreme Pie

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A delightful layered dessert featuring a buttery graham cracker crust, tangy lemon filling, and creamy cream cheese topping. This pie perfectly balances sweet and tart flavors for an irresistible treat that combines smooth, creamy textures with a bright citrus taste.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 12 full crackers
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Lemon Filling
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1.5 cups water
  • 3 whole egg yolks lightly beaten
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest finely grated
  • 1/2 cup fresh lemon juice
For the Cream Layer
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract non-alcoholic
  • 1 cup heavy whipping cream whipped to stiff peaks

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter until mixture resembles wet sand.
  3. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake for 8-10 minutes until lightly golden. Set aside to cool completely.
  4. In a medium saucepan, whisk together 1 cup sugar, cornstarch, flour, and salt. Gradually add water while whisking until smooth.
  5. Cook mixture over medium heat, stirring constantly until it begins to thicken.
  6. Temper the egg yolks by gradually adding some hot mixture to them, then return to the pan. Continue cooking until thick and bubbly.
  7. Remove from heat and stir in butter, lemon zest, and lemon juice until well combined. Let cool.
  8. Beat cream cheese with powdered sugar and vanilla until smooth and fluffy.
  9. Gently fold in the whipped cream.
  10. Pour cooled lemon filling into cooled crust, spread cream mixture on top.
  11. Refrigerate for at least 4 hours or overnight before serving.

Notes

Use fresh lemons for the best flavor - the difference is significant. Zest the lemons before juicing them for easier preparation. Ensure cream cheese is properly softened to avoid lumps, and keep heavy cream cold until whipping. The pie can be made ahead and stored in the refrigerator overnight. For variations, try using gingersnaps or vanilla wafers for the crust, or fold fresh berries into the cream layer.

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