Ingredients
The following ingredients have 8 Servings
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter (, melted)
- ⅓ cup sugar
- 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
Instruction
- Preheat oven to 350 degrees F.
- For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
- For the Pie Filling: Using an electric mixer or stand mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie shell 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. As the pie cools, prepare the whipped cream.
- For the homemade Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy and stiff peaks start to form and add to cooled lemon pie. Garnish with lemon slices and lemon zest.
