This cool and creamy lemon pie is the perfect summer dessert. It may sound plain, but it’s absolutely delicious. You can buy the crust from a store, but if you have the extra time, check out the bonus Graham Cracker Crust recipe below the main recipe.

Celebrate July 4th or any day with this luscious summertime dessert. (Stacey Little / Southern Bite)

Easy Lemon Cream Pie

Prep time: 20 minutes

Cook time: 10 minutes

Ingredients

1 (9-inch) deep-dish prepared graham cracker crust
2 (14-ounce) cans sweetened condensed milk
½ cup sour cream
¾ cup fresh lemon juice
1 cup heavy whipping cream
¼ cup powdered sugar

Instructions

1 Preheat the oven to 350 degrees.
2. In a large bowl, whisk together the condensed milk and sour cream.
3. Once smooth, add the lemon juice. Whisk until smooth and thickened.
4. Pour into the prepared pie crust. Bake for 6 to 8 minutes.
5. Cool on the counter, then refrigerate for at least 4 hours.
6. Once ready to serve, beat the cream and powdered sugar together until you get stiff peaks.
7. Top the pie with the whipped cream and serve.

Graham Cracker Crust

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

1½ cups graham cracker crumbs
¼ cup sugar
¼ teaspoon salt
6 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the graham cracker crumbs, sugar, salt and melted butter in a medium bowl, making sure the mixture is well-blended and all the crumbs are moistened.
3. Firmly press the mixture into the bottom and sides of an ungreased 9-inch pie plate.
4. Bake for 8 to 10 minutes.
5. Allow to cool completely before filling.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”