Light and totally shocking, this smooth lemon pie is ideal for summer (or whenever, truly!). It just requires a couple of fixings and is so easy to make; no big surprise I'm enamored!
This is the least complex everything being equal but then it is unquestionably one of my top choices.
Light and velvety and lemony and heavenly, I LOVE THIS PIE!
The base of the pie is so basic: improved dense milk, egg yolks, and lemon juice, and it heats for only a couple of brisk minutes.
That fantastic lemon loading up with the rich graham outside and the whipped cream besting is as brilliant as it sounds.
Would you be able to give me one valid justification you shouldn't make this? Hit me with it – I'm prepared.
Indeed, even lemon haters will undoubtedly cherish this pie, I simply know it.
It is anything but an in your face punch of lemon – it's unobtrusive and tasty and well, impeccable.
Also Try Our Recipe : BLACKBERRY LEMONADE PIE
INGREDIENTS
CRUST:
- 1 1/2 cups graham cracker crumbs (1 package, 13 rectangle graham crackers)
- 2 tablespoons brown sugar
- 6 tablespoons butter, melted
LEMON FILLING:
- 2 cans (14-ounces each) sweetened condensed milk, about 2 1/2 cups
- 3 large egg yolks
- 2/3 cup lemon fresh lemon juice (about 4-5 lemons)
- Pinch salt
WHIPPED TOPPING:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh raspberries for garnish (optional)
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand.
- Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden.
- For the filling, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat the sweetened condensed milk, egg yolks, lemon juice and salt together for 2-3 minutes, scraping down the sides of the bowl as needed. Lightly tap the bottom of the bowl 2-3 times on the counter to pop any little air bubbles.
- Pour the filling evenly into the baked crust.
- Bake the pie for 10 minutes.
- Remove the pie from the oven and let it cool completely. Cover the top lightly with plastic wrap and refrigerate until chilled, at least 2 hours or up to overnight.
- For the whipped topping, beat the cream, powdered sugar and vanilla together with a handheld electric mixer, electric stand mixer or a blender until it is fluffy and soft peaks form.
- Spread the whipped cream evenly over the pie or serve a dollop of the whipped cream on each individual piece. Garnish with raspberries if desired.
For more detail : bit.ly/2DKGNxd
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