Thursday, September 2, 2010
Zesty Lemon Pie
No celebration is complete without a good dessert. I served this pie for my Dad's birthday a few weeks ago, and I think it would make a great ending to a Labor Day cook-out as well.
The pie has a great lemon flavor without being too tart. I made the pie the day before and whipped the cream right before serving. The pie is a breeze to make. The hardest part is waiting on it to cool!
I didn't get a chance to get a picture of the whole pie - it was devoured before I could get my camera out. Chicken Leg's was nice enough to eat another piece the next day so I could get a photograph (I'm sure that was the real reason).
Zesty Lemon Pie
adapted from Southern Living
1 cup graham cracker crumbs
3 tablespoons powdered sugar
3 tablespoons butter, melted
6 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
1/4 cup powdered sugar
1 tsp vanilla
Preheat oven to 350°. 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 350° 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 and vanilla, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
Cooked by Steph & Eaten by Tadd 9/02/2010