Lemon Velvet Cream Pie

By brenda-2

BHG

Ingredients

• 1 refrig pie crust
• 1 t unflavored gelatin
• 2 T cold water
• 6 egg yolks
• 1 1/2 14-oz sweetened condensed milk (about 2 cups)
• 1/4 c whipping cream
• 1/4 t salt
• 3/4 c lemon juice
• Whipped cream
• Thin lemon peel slivers

Details

Servings 8

Preparation

Step 1

Preheat oven to 375. Roll crust to 12" diameter; transfer to 9" pie plate. Trim pastry to 1/2" beyond edge. Fold under extra pastry and crimp edges. Prick bottom & sides with fork. Place in freezer 10 minutes. Line pastry with foil pan and fill with dried beans or pie wts. Bake according to pkg directions. Cool completely.

In small bowl, soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.

In large bowl, combine yolks & milk. Beat on high for 2-3 min til well blended. Beat in gelatin, whipping cream and salt on low. Add lemon juice and beat additional 30 seconds. Pour into prepared crust.

Bake 22-25 min or until center looks set when gently shaken. Cool on wire rack 1 hr. Cover loosely & refrigerate minimum 2 hrs.

Top with whipped cream and lemon peel.