Another refreshing dessert choice for the warm summer days we are experiencing. This one is a Lemon Pie inspired by the Magnolia Cookbook. We were invited to dinner at our foodie friends house last night and asked to bring a dessert. This was a great addition to the Fried Chicken and Champagne dinner they made.
Hubby added lemon zest to the crust from another recipe we made this year. I finished the recipe off by making the whipped cream and piping it in the pie. (Love my Pampered Chef easy accentor).
1 ½ cups crushed graham crackers
6 tablespoons butter , melted
⅓ cup sugar
1 teaspoon lemon zest
2 (14 ounce) cans Eagle Brand sweetened condensed milk (about 2 3/4 cup)
3 egg yolks
⅔ cup lemon juice
1 dash salt
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter,lemon zest and sugar. Press into prepared pie plate. Bake for 8 minutes.
For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
Chill in the refrigerator for at least an hour before serving.
For the Whipped Cream: Mix the vream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.