July 18, 2010

Zesty Lemon Pie

Makes 8 servings
Hands on time 25 minutes
Total time: 6 hrs. 20 minutes.

If you don’t have a 9-inch deep dish,
 you can use a regular 10-inch pie plate instead.
 Prepare recipe, without whipped cream, up to 2 days ahead.

1 cup graham cracker crumbs
3 Tbsp. powdered sugar
3 Tbsp. butter, melted
6 egg yolks
2 (14oz) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
2 Tbsp. powdered sugar
Garnishes: lemon slices fresh mint leaves

Preheat oven to 350F*. Stir together first 2 ingredients;
 add butter, stirring until blended.
Press mixture on bottom and up sides of a 9-inch deep-dish pie plate.
Bake 10 minutes. Let cool completely on a wire rack( about 30 minutes).
Whisk together egg yolks, sweetened condensed milk, and lemon juice.
 Pour into prepared crust.
Bake at 350F* for 15 minutes.
 Let cool completely on a wire rack(about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy;
 gradually add powdered sugar, beating until soft peaks form;
dollop over chilled pie. Garnish with lemon slices and mint leaves.
Southern living

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