Description
This dessert is perfect for summer. It tastes just like a cool glass of lemonade in a pie crust!
Ingredients
- 1 whole Graham Cracker Crust
- 2 cans (14 Oz. Size) Sweetened Condensed Milk
- 1-¼ cup Lemon Juice
- 8 whole Egg Yolks
- 2 whole Lemons, Zested
- 2 cups Heavy Whipping Cream
- 2 teaspoons Vanilla Extract
- ⅓ cups Powdered Sugar
Preparation
Preheat oven to 325ºF and set pie crust on baking sheet.
In a medium-sized bowl, mix together condensed milk and lemon juice until well incorporated. Set aside. In a separate bowl, add egg yolks and lemon zest and, with a mixer on medium speed, beat until egg yolks are pale slightly thick, about 3–4 minutes. Switch mixer to low speed and continue mixing while slowly pouring condensed milk mixture into egg yolk mixture.
Once mixtures have combined, pour into graham cracker crust. Place in oven and bake for 25–35 minutes or until middle of pie is set but jiggles slightly. Allow to cool at room temperature then cover with plastic wrap and place inside freezer for 6 hours or overnight.
To make whipped cream, in a large bowl, pour in whipped cream and beat on low speed for 1 minute. Add vanilla extract and powdered sugar and beat on high until stiff peaks form. Remove pie from freezer and spread whipped cream on top of pie. Garnish with lemon slices or zest. Keep in freezer until ready to serve.
