Jo's Favorite Lemon Pie

By [e-mail]

*Tip: Look for pasteurized whole eggs that have been pasteurized in the shell. Separate the yolks from the whites. Discard the whites or save them for another use.

Ingredients

• Nonstick spray for baking
• 1 1/2 cups crushed graham crackers (21 squares)
• 1/3 cup sugar
• 6 tablespoons butter, melted
• 3 cups sweetened condensed milk
• 3 egg yolks*
• 2/3 cup lemon juice
• Dash salt
• 1 small carton (1 cup) whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• Lemon slices, for garnish
• Lemon zest, for garnish
• Mint sprigs, for garnish

Details

Servings 8
Adapted from popsugar.com

Preparation

Step 1

Preheat oven to 350°F. Lightly coat a 9-inch pie plate with nonstick spray. In a bowl, combine crushed graham crackers and 1/3 cup sugar. Stir in melted butter; mix well. Press cracker mixture into prepared pie plate. Bake 8 minutes.

Meanwhile, in another bowl combine milk, egg yolks, lemon juice, and salt. Beat on medium speed 4 minutes. Pour mixture into baked pie crust. Bake 10 minutes. Cool pie on counter for 30 minutes. Place in the refrigerator at least 1 hour or until set.

In a bowl, combine whipping cream, the 2 tablespoons sugar, and vanilla. Beat on high speed until fluffy. Spread on cooled pie. Garnish with fresh lemon slices, a sprinkle of lemon zest, and mint sprigs.