Lemon Cream Pie
Ingredients
Pie Crust
-
1 ½
cups
graham cracker crumbs
-
3
tablespoons
granulated sugar
-
5
tablespoons
unsalted butter, melted
Lemon Cream Filling
-
26
oz
sweetened condensed milk
-
4
large
egg yolks
-
⅛
teaspoon
salt
-
14
tablespoons
lemon juice
Whipped Cream
-
½
cup
heavy cream
-
1
tablespoon
granulated sugar
-
½
teaspoon
vanilla extract
-
to taste
optional
lemons for garnish
Instructions
- Preheat the oven to 325°F and place the oven rack in the middle.
- Pulse graham crackers to make fine crumbs, then mix with sugar and melted butter.
- Press the crumb mixture into a 9-inch pie plate and bake for 10-12 minutes until lightly browned.
- Allow the crust to cool completely.
- In a medium bowl, whisk together sweetened condensed milk and egg yolks until smooth.
- Slowly whisk in lemon juice, then pour the mixture into the cooled pie crust.
- Bake for 15-18 minutes until the edges are set but the center jiggles slightly.
- Cool the pie on a wire rack, then cover and refrigerate for at least 4 hours or overnight.
- To make the whipped cream, whip heavy cream, sugar, and vanilla to stiff peaks.
- Pipe the whipped cream around the edges of the pie and garnish with lemon slices.
Nutrition Facts (estimated)
Servings
8
Calories
533
Total fat
24g
Total carbohydrates
71g
Total protein
10g
Sodium
267mg
Cholesterol
159mg
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