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Lemon Supreme Pie

This three-layer pie features a buttery graham cracker crust, a tangy and bright lemon filling, and a silky cream cheese topping. It’s perfect for summer gatherings or for brightening a winter day, offering an irresistible combination of crunchy, smooth, and creamy textures.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1½ cups graham cracker crumbs about 12 full crackers
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Lemon Filling
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • 1½ cups water
  • 3 large egg yolks lightly beaten
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest finely grated
  • ½ cup fresh lemon juice
For the Cream Layer
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks

Equipment

  • 9-inch pie plate
  • Mixing bowl
  • Medium saucepan
  • Measuring cup
  • Whisk

Method
 

  1. Preheat your oven to 350°F.
  2. For the crust, in a mixing bowl combine 1½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tablespoons melted unsalted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using the bottom of a measuring cup to create an even surface.
  4. Bake the crust for 8–10 minutes until lightly golden, then remove from the oven and set aside to cool completely.
  5. For the lemon filling, in a medium saucepan whisk together 1 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon all-purpose flour, and ¼ teaspoon salt. Gradually add 1½ cups water while whisking to prevent lumps.
  6. Cook the mixture over medium heat, stirring constantly until it begins to thicken.
  7. Temporarily temper the 3 lightly beaten egg yolks by adding a small amount of the hot mixture to them, then pour the egg mixture back into the saucepan.
  8. Continue cooking until the filling is thick and bubbly. Remove the pan from the heat and stir in 2 tablespoons unsalted butter, 1 tablespoon finely grated lemon zest, and ½ cup fresh lemon juice.
  9. Pour the lemon filling into the cooled crust and refrigerate until the filling is set.
  10. For the cream layer, in a mixing bowl beat 8 oz softened cream cheese until fluffy. Then blend in ½ cup powdered sugar and 1 teaspoon vanilla extract until smooth.
  11. Gently fold in 1 cup heavy whipping cream that has been whipped to stiff peaks.
  12. Spread the cream layer over the chilled lemon filling, creating decorative swirls with the back of a spoon if desired.
  13. Refrigerate the assembled pie for at least 4 hours, or ideally overnight, to allow the flavors to meld together.

Notes

For best results, allow room temperature eggs and cream cheese before starting to ensure a smooth blend. Using fresh lemon juice and high-quality lemons will intensify the flavor, and you can experiment with substitutions such as vanilla wafers instead of graham crackers or Greek yogurt for a lighter cream layer. This pie is great served with fresh berries, hot tea, coffee, or even a scoop of vanilla ice cream.