LEMON VELVET CREAM PIE

By Kitchenbee

Better Homes & Gardens / Our Best Recipes of the Season – Life of Pie article with Alan Carter
Use Alan Carter’s pie pastry recipe

Ingredients

• 1 portion Alan’s Pie Pastry or 1 rolled refrigerated unbaked piecrust
• 1 tsp unflavored gelatin
• 2 tblsp cold water
• 6 egg yolks
• 1 1/2 (2 cups) 14 oz cans sweetened condensed milk
• 1/4 cup whipping cream
• 1/4 tsp salt
• 3/4 cup lemon juice
• Whipping cream
• Thin lemon peel slivers

Preparation

Step 1

Preheat oven to 375. Roll out pastry on a floured work surface to a circle about 12 inches in diameter. Transfer to a 9 inch pie tin or plate without stretching. Trim pastry to ½ inch beyond edge of pie tin. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with a foil pie tin; fill with dried beans or pie weights. Place on foil-lined baking sheet; bake 30 minutes. Carefully remove foil tin. Bake 15 minutes more. Cool on wire rack. (if using rolled refrigerated crust, bake according to package directions.)

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

In a large bowl combine egg yolks and sweetened condensed millk. With an electric mixer beat on high speed for 2-3 minutes until well combined. Beat in gelatin, whipping cream, and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust (pie will be full).

Bake 22-25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.

Top with whipped cream and lemon peel slivers just before serving.