Joanna Gaines Lemon Pie
PREP TIME: 15M COOK TIME: 18M TOTAL TIME: 32M
SERVES: 8
Ingredients
Pie Filling
3 cups sweetened condensed milk (can also use two 14-ounces cans which is about 2 2/3 cups)
3 large egg yolks (54g)
2/3 cup freshly squeezed lemon juice (about 2 lemons)
1/8 teaspoon kosher salt
Crust
1 1/2 cups (127g) crushed graham crackers
6 tablespoons (88g) butter, melted
1/3 cup (75g) granulated sugar
Whipped Cream
2 cups (476g) heavy whipping cream
2 tablespoons confectioners sugar
1 teaspoon McCormick vanilla extract
Lemon zest for garnish
Instructions
Crust
Combine crushed graham cracker, melted butter, and sugar in a medium bowl. Mix well and press into greased pie dish. (I prefer a 9-inch pie dish with this recipe)
Bake for 8 minutes at 350°F.
Carefully remove from oven.
Pie Filling
While pie crust is baking mix sweetened condensed milk, egg yolks, lemon juice and salt in a stand mixer. Turn mixer to medium and mix well for about 3-4 minutes.
Pour into baked pie crust and bake at 350°F for 10 minutes.
Remove from oven and let rest on the counter for about 10 minutes. Place pie in the refrigerator for 1-2 hours to set.
Whipped Cream
When you are ready to serve pie, mix whipped cream, confectioners sugar, and vanilla in a clean and cooled bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 3 minutes. (Can also use hand-held mixer)
Scoop onto cooled lemon pie and serve immediately. (If using lemon zest as a garnish, add before serving.)
Source : iambaker.net
