Lemon Cream Pie - hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties!
Combine all ingredients and press against sides and bottom of springform pan. (I use a measuring cup to do this - works great!) Set aside.
Filling
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.
Notes:
Wrap the bottom of the springform pan with aluminum foil before baking. This will catch any melted butter that may leak out from the crust.
I use a box of Keebler Graham Cracker Crumbs.
You can make your own graham crackers crumbs in the food processor or with a rolling pin.
When making the whipped cream, place your mixing bowl in the refrigerator or freezer for 20 or 30 minutes before making the whipped cream for best results.
Can substitute Cool Whip for fresh whipped cream.
Add lemon zest for extra lemon flavor.
Can I make Lemon Cream Pie in a 9-inch pie plate? This recipe is formulated for a larger springform pan. If you make it in a pie plate, you will have leftover filling.
Store in an airtight container in the refrigerator.