Ingredients

The following ingredients have 7 Servings
  • 3/4 cup 75g graham cracker crumbs
  • 1 tablespoon unsalted butter (melted)
  • 1 1/4 cups 390g sweetened condensed milk
  • 1/2 cup 120ml freshly squeezed lemon juice (about 4 lemons)
  • 2 drops yellow food color
  • 1 1/4 cups 300 ml heavy whipping cream
  • 2 tablespoons granulated sugar
  • 6 to 8 fresh whole raspberries

Instruction

  • Combine the graham cracker crumbs and butter in a small bowl. Stir together until the crumbs resemble wet sand. Divide been six (or eight) 4 ounce jars. Tamp down the crumbs evenly.
  • Combine the condensed milk and lemon juice in a large bowl. Stir together until well incorporated and thickened. Stir in the yellow food coloring.
  • In a separate bowl, beat the heavy whipping cream, gradually adding the 2 tablespoons sugar, to stiff peak consistency with an electric mixer. Remove 1/3 of the whipped cream and place in a piping bag fitted with a star tip. Fold the remaining whipped cream into the lemon mixture.
  • Spoon or pipe the lemon pie filling over the crusts. Pipe stars of whipped cream on top of each pie and garnish with a single fresh raspberry. Refrigerate until ready to serve.