Lemon Pie

Monday, July 9, 2018

Whenever I get a new cookbook, I go directly to the dessert section and start tagging all the recipes I can't wait to make.  What can I say, desserts are my weakness!  And when I picked up a copy of Magnolia Table by Joanna Gaines a couple of weeks ago, I did as I always do and flipped right to the dessert section.  The first recipe I saw was her lemon pie and I was sold.

This pie is one of Joanna's favorite recipes and I can see why.  The combination of a buttery graham cracker crust with a refreshing filling and cool whipped cream work so well together.  This pie was so simple to make and did not disappoint!

Lemon pie is a perfect light and refreshing after-dinner treat and I am sure it will become a favorite with your family and friends.

Lemon Pie
{yield: 8 servings}

Pie Filling
Vegetable oil spray
1½ cups crushed graham crackers (about 27 squares)
⅓ cup granulated sugar
6 tbs. salted butter, melted
3 cups sweetened condensed milk
3 egg yolks
⅔ cup fresh lemon juice (from 3 to 4 lemons)
Pinch of Kosher sea salt

Whipped Cream Topping
1 cup heavy cream
2 tbs. granulated sugar
1 tsp. pure vanilla bean paste or extract

Lemon slices
Grated lemon zest
Mint sprigs

Start by preheating your over to 350 degrees and then lightly spray a 9-inch pie plate with vegetable oil.

In a large bowl, combine the crushed graham crackers and ⅓ cup of granulated sugar.  Stir in the melted butter until well blended.  Press the graham cracker mix into the bottom and up the sides of the pie plate until evenly covered.  Bake the pie shell until firm, about 8-9 minutes.

While the pie shell is setting up in the oven, use a stand mixer fitted with the paddle attachment and beat the condensed milk, egg yolks, lemon juice and pinch of Kosher salt on medium speed for 4 minutes.  Note: start the mixed on low and gradually go up the medium...otherwise you will have lemon pie filling all over your kitchen!

Pour the mixture into the baked pie shell and return to the oven.  Bake the pie for 10 minutes or until the center is set when the pan is gently nudged.

Cool the pie on a cooling rack for 30 minutes.  Then place the pie into the refrigerator until set, at least 1 hour and up to 3 days.

Just before serving, make the whipped cream topping by using a stand up mixer with the whisk attachment.  Beat the heavy cream, granulated sugar and vanilla bean paste on high speed until the mixture is fluffy and holds a soft peak when you pull the beater out of the bowl.

Spread the cream onto the cooled pie and garnish with fresh lemon slices, some fresh lemon zest and a few sprigs of mint.

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