Lucky Lemon Cream Pie #PiDay

Are you feeling lucky? You certainly will be full of luck after finishing a slice of this lemons cream pie topped with cereal marshmallows.

The math nerd and food lover sides of me join forces today to celebrate #PiDay! I have not missed posting on this day in all the years I have been blogging ::knock on wood::. To make sure my streak continues I baked up some luck, quite literally. I used a generic brand of frosted oat cereal with marshmallows (aka Lucky Charms), but separated the marshmallows to be used as topping and then crushed the rest to be used as the crust! And in between the two? A creamy lemon filling topped with homemade whipped cream because nothing else will do. I wouldn’t blame you if you went into this face first, but don’t forget to check out the rest of the pie recipes shared today just below the next image!

More Pie Day Recipes

• 4 ingredient Lemon Ice Box Pie by Creative Southern Home
• Brownie Pie by Hezzi-D’s Books and Cooks
• Carrot Pie by Savory Moments
• Grapefruit Pie by Kate’s Recipe Box
• Kentucky Pie by For the Love of Food
• Key Lime Pie by Simply Inspired Meals
• Lucky Lemon Pie by The Spiffy Cookie
• Mexican Chicken Pie by Karen’s Kitchen Stories
• Mini Sheperd’s Pies by Cheese Curd In Paradise
• Mushroom Galette by Caroline’s Cooking
• Rhubarb Berry Pie by The Redhead Baker
• Sky High S’mores Pie by Food Above Gold
• Spaghetti Pie by A Day in the Life on the Farm
• Tourtière Landaise (Apple and Armagnac Phyllo Pie) by Culinary Adventures with Camilla
• Virginia Pecan Pie by My Catholic Kitchen
• Zesty Tomato Pie by Cindy’s Recipes and Writings

One year ago: Coconut Chess Pie

Two years ago: Shepherd’s Pie Pizza

Three years ago: Shepherd’s Pie Potato Skins

Four years ago: Coconut-Pistachio Pie

Five years ago: Crustless Ginger Blueberry-Pear Pie

Six years ago: Banana Pudding Pie

Seven years ago: Flower Bouquet Cake Pops

Eight years ago: Cookies and Cream Peanut Butter Pie

LUCKY LEMON CREAM PIE

Makes 1 pie

CRUST

4 oz. frosted oats cereal with marshmallows (such as Lucky Charms) (frosted oats only, reserve marshmallows), crushed

3 Tbsp unsalted butter, melted

FILLING

1 (14 oz.) can sweetened condensed milk

4 egg yolks

1/2 cup heavy cream

1 Tbsp grated lemon zest, plus 1/2 cup lemon juice (about 2 lemons)

1/8 tsp salt

TOPPING

1/2 cup heavy cream

2 tsp powdered sugar

1 tsp vanilla extract

Reserved cereal marshmallows from the crust

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan with nonstick spray, set aside.
2. In a small bowl, combine the cereal crumbs and butter. Stir together to moisten the crumbs, then pour into the pie pan. Press firmly onto bottom and up the side of the pie pan, using the flat bottom of a glass to ensure that the crust is even. Bake for 8-10 minutes, or until slightly golden.
3. Meanwhile, make the filling. In a large bowl, whisk the condensed milk, egg yolks, cream, lemon zest, and salt. Add the lemon juice and stir until combined. Pour filling into the warm crust and return to the oven for 15-17 minutes, or until the center only jiggles a little. Allow to cool on a wire rack before placing in fridge to cool completely, about 4 hours (or overnight).
4. Before serving, in a medium bowl whip the cream and sugar into soft peaks. Add the vanilla and whip into stiff peaks. Spread over the pie, sprinkle with reserved marshmallows, slice, and serve.

Source: adapted from my Lucky White Chocolate Cheesecake Bars and Pass the Sushi.