Jo's Favorite Lemon Pie
*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.
- 8
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
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.