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Lemon-Vanilla Cloud Pies

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Lemon-Vanilla Cloud Pies are light, no-bake mini desserts with a fluffy lemon-vanilla filling in a graham cracker crust, topped with whipped cream. They’re perfect for spring and summer gatherings or anytime you crave a refreshing, creamy treat.

Ingredients

    1. For the crust:
    2. 1 1/2 cups graham cracker crumbs
    3. 1/4 cup granulated sugar
    4. 6 tablespoons melted butter

 

    1. For the filling:
    2. 8 oz cream cheese, softened
    3. 1 (14 oz) can sweetened condensed milk
    4. 1/4 cup fresh lemon juice
    5. 1 tablespoon lemon zest
    6. 1 teaspoon vanilla extract
    7. 2 cups whipped topping or whipped cream

 

  1. For the topping (optional):
  2. Additional whipped cream
  3. Lemon zest or curls
  4. Crushed graham crackers

Instructions

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.

  1. Press mixture into the bottom and up the sides of muffin liners or mini tart pans. Chill for at least 15 minutes.
  2. In a large mixing bowl, beat cream cheese until smooth.
  3. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until fully combined and creamy.
  4. Gently fold in whipped topping or whipped cream until light and fluffy.
  5. Spoon or pipe filling into the prepared crusts and smooth the tops.
  6. Refrigerate for at least 4 hours, or overnight, until set.
  7. Top with whipped cream, lemon zest, or crushed graham crackers before serving if desired.

Notes

  • Use vanilla wafers or shortbread cookies for a different crust flavor.
  • Substitute lime or orange for lemon to change the citrus profile.
  • Make a full-size pie in a 9-inch pan if you prefer.
  • Top with berries for color and extra flavor.
  • For a dairy-free version, use dairy-free cream cheese, coconut condensed milk, and whipped coconut cream.

Nutrition

Find it online: https://thefamilycooking.com/lemon-vanilla-cloud-pies/