Dessert

Lemon Pie Topped with Whipped Cream

... from Aunt Sandy's Kitchen

• Serves: 6 slices
• Prep Time: 10 minutes
• Cooking: 20 minutes

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Aunt Sandy is bringing you a delightful and easy-to-make dessert: Semi-Homemade Lemon Pie, one of her favorites! This recipe combines the best of both worlds with a filling that contains fresh squeezed lemon juice, fresh lemon zest, and a fluffy homemade whipped cream all nestled in a convenient store-bought crust. Perfect for those who love homemade flavors but are short on time.

Pie Ingredients

• 1 graham cracker pie crust, 9 inch
• 28 oz (two 14oz cans) sweetened condensed milk
• 2 egg yolks
• 1 teaspoon vanilla
• ¼ cup sour cream
• 3-4 tablespoon lemon zest - save ½ - 1 tablespoon for top.
• 1 cup lemon juice (5 fresh squeezed lemons)

Whipped Cream Ingredients

• 1½ cup heavy whipping cream
• ½ teaspoon powdered sugar
• 1 teaspoon vanilla

Pie Directions

1. Bake pie crust according to the directions on the label.
2. Combine milk, eggs, vanilla, sour cream, lemon zest, and lemon juice in a bowl.
3. Whisk ingredients till completely combined.
4. Pour mixture into a cooled pre-baked pie crust.
5. Bake for 10 minutes - no longer. The filling should not be brown and should jiggy.
6. Let pie cool to room temperature.
7. Place pie in the fridge for at least 4 hours. Overnight is best if possible.

Whipped Cream Directions

1. Chill metal mixing bowl and whisk (or beaters) in the freezer for 15-20 minutes.
2. Add cream and vanilla to the chill mixing bowl and beat cream on low speed to start.
3. Increase mixer speed to medium and beat for 1 minute.
4. Increase mixer speed to high and start adding the sugar.
5. Beat mixture on high for about 1 minute or till stiff peaks form.
6. Cover the chilled pie with whipped cream before serving.
7. Sprinkle saved lemon zest on top.

Enjoy!