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Lemon Cream Pie with a Poppy Seed Crust

Ingredients

  • POPPY SEED SUGAR COOKIE CRUST:
  • 1/2 C. Crisco® All-Vegetable Shortening Sticks room temperature
  • 1/2 C. butter room temperature
  • 1/2 C. sugar
  • 2 C. Pillsbury BEST™ All -Purpose Flour
  • 1/2 tsp. almond extract optional
  • 1 pinch salt
  • 2 1/2 Tbsp. poppy seeds
  • LEMON CREAM FILLING:
  • 2 cans sweetened condensed milk
  • 3 large egg yolks
  • 3/4 C. plus 2 Tbsp. fresh lemon juice

Instructions

  1. CRUST:
  2. Preheat oven to 350 degrees F.
  3. Beat Crisco® shortening, butter and sugar together until smooth. Add flour and almond extract and beat just until incorporated. Add salt and poppy seeds and stir again. Dump crust until pie pan and use your hands to press flat and up the sides of the pan. You can use a measuring cup or glass with a flat bottom to smooth out the crust! Chill for 20 minutes and then bake for 15 minutes. The crust will rise like a cookie because this is a sugar cookie crust! Just use a spoon to flatten the crust back down after baking!
  4. LEMON CREAM FILLING:
  5. Heat oven to 375 degrees F.
  6. Whisk together sweetened condensed milk and egg yolks. Add lemon juice and whisk again. Pour over your crust and bake for about 15 minutes or until the filling is set. I just touch it gently with my finger to make sure it's set and not still liquid!
  7. Let cool and then refrigerate for at least 2 hours! Leave it in the fridge until ready to serve and then top with whipped cream and fruit!
  8. It's the perfect dessert to make the day before a party because it keeps so well in the fridge!