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Tuesday, December 28, 2010

Lemon Velvet Cream Pie


Look no further, this is the BEST LEMON PIE!  I saw this recipe in the November issue of Better Homes & Gardens and put it on my list of Christmas desserts.  We usually just have a regular lemon icebox pie, but the title of this recipe really made me want to try it. Lemon Velvet Cream Pie - who doesn't want to try that?!

The original recipe calls for a regular pie crust.  Chicken Legs insisted on a graham cracker crust, so I changed it.  The original recipe also stated that the pie would be very full.  I took that to mean that it wouldn't fit in the standard 9" deep dish pie pan, so I decided to go with a springform pan.  I am so glad that I did.  The filling was all the way to the top of the graham cracker crust - perfect! 

The pie tasted fantastic.  It didn't make it through the weekend.  Chicken Legs finished it off Sunday night.  I am using this as my "go-to" lemon pie from now on.  If you prefer key lime pie, just substitute key lime juice for the lemon juice.  We will be trying it that way soon.





Lemon Velvet Cream Pie
adapted from Better Homes & Gardens
(Printable Recipe)


Crust
1 1/2 c graham cracker crumbs
5 Tbsp sugar
1/3 c butter, melted

Filling
1 tsp. unflavored gelatin
2 Tbsp cold water
6 egg yolks
1 1/2 14-oz. cans sweetened condensed milk (2 cups)
1/4 cup whipping cream
1/4 tsp. salt
3/4 cup lemon juice

Topping
1 c heavy whipping cream
1/4 c powdered sugar
1 tsp vanilla

Preheat oven to 375 degrees F.

Crust: Combine all ingredients and press against sides and bottom of springform pan. (I use a measuring cup to do this - works great!) Set aside.

In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.

In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust.

Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours. 

Topping: Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak.  Spread on top of pie.


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21 comments:

  1. Looks awesome Steph and I think your hubby made a great change. I'm not a big dessert eater, but I like pie - especially lemon and with graham cracker crust and whipped cream topping (better than merangue), it is on the must try soon list.

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  2. My practically non-existent sweet tooth is really liking this recipe. I'll be making this one. Not a merangue fan, so love the Whipped Cream Topping.

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  3. I luv lemons and of course lemon pie is one of my favorites.

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  4. Looks really good. Love anything with lemons! Thanks for sharing this. Happy New Year!

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  5. Neat recipe. I do love a good lemon pie....so fresh and tasty.

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  6. wow. lemon velvet. what a name! looks fab!

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  7. I tried this recipe for a New Year's Eve party and it was a huge hit! I used a regular pie crust but did need a deep dish pie plate! This recipe will be a go-to for a while to come! Thank you for sharing!

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  8. Ohhhh, that looks so good!

    ali
    www.40tasks.blogspot.com

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  11. Did you make the gelatin first , or just use the powder?

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  14. CoryLynn - just use the the gelatin powder. The directions tell you to let it bloom in hot water. Enjoy!

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  15. This pie is excellent. And I should know because I ate the entire thing myself! OK, it was over the course of a week. But I never tired of it. The crust was awesome, crispy with just the right amount of sweetness. The filling's flavor was tangy and sweet without being overpowering. I highly recommend this recipe. It's very easy to make. The hardest part is waiting to cut into it.

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  16. Can you use bottled (bought) lemon juice for this? And, want to make thanksgiving. Can I make and assemble all this in AM (with whip cream on top)? Also, whipping cream ... do you have to use heavy cream or is half-half ok?
    Thanks, Jen

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  17. You can use bottled lemon juice. You can make this in the morning. It will be fine for dinner. You can not use half and half for the whipped cream. It won't whip up. You can use cool whip if you don't want to whip the cream. It isn't near as good though. Enjoy!

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  18. Nope, will use whipping cream. Also, sorry about questions, but what size springform pan (9 or 10")...any idea on that one???

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    1. I just measured it for you - it is a 9-inch springform pan. I think it would be fine in a 10-inch pan if that is all you have. Enjoy!!

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  19. What am I doing wrong - I can't my whipping cream to peak!

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  20. I figured it out - and my pie looks AMAZING! PlainChicken to the rescue!

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