Easy Lemon Cream Pie

Instructions

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1. 1 Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.
2. 2 Press the butter crumb mixture into a 9-inch pie plate and use a flat bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.
3. 3 Zest and juice the lemons. You'll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced portions of the lemon to use as garnishes.
4. 4 Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
5. 5 In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.
6. 6 Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.
7. 7 Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.