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