Emily's Lemon Pie

Submitted by Luke Braun on behalf of Emily Braun

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Main Dish Servings: 8

Side Dish Servings: 12

You know you're in for a treat any time Emily is crushing graham crackers! This lemon pie is the perfect blend of sweet and tangy and has been lauded for its simplicity and fairly quick prep and cook time. This recipe is adapted from Magnolia.

Ingredients

• 0.25 teaspoon(s) of vegetable oil spray
• 1.5 cup(s) of crushed graham crackers (about 27 graham cracker squares)
• 0.333 cup(s) of sugar (for graham cracker crust)
• 6 tablespoon(s) of melted salted butter
• 3 cup(s) of sweetened condensed milk (2 cans of Eagle condensed milk)
• 3 egg yolks
• 0.667 cup(s) of fresh lemon juice (3 or 4 lemons)
• 1 cup(s) of heavy cream
• 2 tablespoon(s) of sugar (for whipped topping)
• 1 teaspoon(s) of pure vanilla extract
• 3 garnish lemon slices
• 2 teaspoon(s) of grated garnish lemon zest (1 sprinkle)
• 2 garnish mint sprigs

Instructions

1. To make the lemon pie: Preheat the oven to 350F. Lightly spray a 9-inch pie plate with vegetable oil.
2. In a large bowl, combine the crushed graham crackers and the sugar reserved for the crust and stir to blend. Stir in the melted butter until well blended. Press the graham cracker mixture onto the bottom and up the sides of the prepared pie plate. Bake until firm, about 8 minutes.
3. Meanwhile, in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
4. Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about 10 minutes.
5. Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, at least 1 hour or up to 3 days.
6. Just before serving, make the whipped cream topping: In a medium bowl, with a handheld electric mixer, beat the cream, sugar, and vanilla on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
7. Spread the cream on the cooled pie. Garnish with fresh lemon slices, a sprinkle of lemon zest, and mint sprigs.