This decadent, classic dessert is bursting with lemon flavor. The Nilla Wafers crust is the perfect companion to this trip down memory lane.
Prep time: 20 minutes
Cook time: 10 minutes
- 40 Nilla Wafers
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 1 cup lemon curd
- Whipped cream, for garnishing
- Lemon slices, for garnishing
For the crust:
Preheat oven to 350°F. Place the Nilla Wafers and sugar into a food processor and process to fine crumbs. Add the melted butter and process until well combined. Press the mixture into the bottom and side of a pie plate using a measuring cup or the flat bottom of a drinking glass. Bake until golden and set, approximately 10 minutes. Set aside to cool slightly.
For the filling:
Beat the cream cheese, sweetened condensed milk and lemon curd using a mixer on high speed until smooth and thick. Pour the filling into the cooled crust. Freeze, uncovered, for at least 2 hours. If storing longer, remove from the freezer after 2 hours, cover and return to the freezer. May be stored in the freezer for up to 48 hours.
Garnish with whipped cream and lemon slices, if desired. If the pie was stored in the freezer overnight or longer, remove it from the freezer 5-10 minutes before slicing.
ORANGE & FIELD TIP: If you have extra filling, divide it into small cups and top with crumbled Nilla wafers for a perfect-for-one treat.