Lemon Cloud Pie


I love a good dessert – like really good desserts. However, I’m not one for eating sweets just for the heck of it. I want my indulgence to be so worth it and to enjoy it with the ones that I love. My hands-down favorite dessert in Oklahoma City is Lemon Cloud Pie at The Drake. It’s so light and fluffy, I could easily eat the whole pie – thankfully they only serve it by the slice!

I decided to recreate this piece of heaven on earth to take to get-togethers this holiday season.  Most recipes call for a short-bread crust but I happen to love graham cracker crust so I made the swap. I think it’s best to freeze it for 1-2 hours before refrigerating overnight so it’s best to make 1 day in advance. Let me know what you think!


Lemon Cloud Pie


Graham Cracker Crust

2 cups crushed graham cracker
1/3 cup sugar of choice (I like coconut sugar)
8 tablespoons butter or coconut oil melted


1 can sweetened condensed milk
1 cup fresh lemon juice
1 tablespoon lemon zest
2 cups heavy whipping cream
1/2 cup sugar of choice
1 tablespoon vanilla


To make crust:

  1. Combine all ingredients until well mixed.
  2. Press into a pie dish firmly up the bottom and sides.
  3. Let chill for 1 hour while preparing the filling.

To prepare filling:

  1. To make whipped cream, chill the bowl of a stand mixer or hand mixer and the whisk attachment in the freezer for 5-10 minutes. Once removed, whisk the whipping cream, sugar, and vanilla until stiff peaks form. It is essential that the peaks are extra still to make the filling fluffy.
  2. In a separate bowl, combine condensed milk, lemon juice, and zest until well mixed. Add at least 2 cups of the whipped cream and mix until just combined. Add more whipped cream to reach desired texture.
  3. Fill the graham cracker crust with the filling and chill in the freezer for 1-2 hours before storing in the refrigerator overnight. Make sure to return it to the freezer/refrigerator after is is out to be served. The filling will become more liquid if left out.
  4. To serve, add left over whipped cream and garnish with lemon zest.
  5. Enjoy!

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