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:
- Combine all ingredients until well mixed.
- Press into a pie dish firmly up the bottom and sides.
- Let chill for 1 hour while preparing the filling.
To prepare filling:
- 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.
- 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.
- 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.
- To serve, add left over whipped cream and garnish with lemon zest.