Creamy Lemon Pie Overload

By vealam

Ingredients

• Crust:
• 14 full-size graham crackers (about 7.25 oz)
• 2 Tablespoons sugar
• 1 Tablespoon finely grated lemon zest
• 5 Tablespoons unsalted butter, melted
• Filling:
• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 2/3 cup strained fresh lemon juice
• 1 Tablespoon finely grated lemon zest
• Lemony Whipped Cream:
• 1 cup heavy whipped cream
• 2 Tablespoons powdered sugar
• 1 Tablespoon finely grated lemon zest

Details

Servings 9
Adapted from noblepig.com

Preparation

Step 1

Preheat oven to 350 degrees F.
For the crust, add graham crackers, sugar and lemon zest to the bowl of a food processor. Pulse until a fine crumb forms. Drizzle butter through the tube as crumbs are processing. The mixture should cling together when squeezed. if it doesn't add a little more butter, however, it should not be greasy. Press crumbs into the bottom and sides of a 9-inch pie plate (not 9.5-inch, make sure to measure). Crust will be thick on bottom and sides. Bake until slightly brown, about 12 minutes. Cool completely.
For the filling, beat the yolks with a hand mixer for about 5 minutes. Add sweetened condensed milk and continue beating until thick and creamy. Add lemon juice and zest, beating until combined. Pour filling into cooled crust. Bake until center is set but the the pie is still a bit jiggly, 12 minutes. Remove pie and cool to room temperature. Refrigerate for 24 hours.
Right before serving beat heavy cream, powdered sugar and lemon zest until stiff peaks form. Serve with pie.