Instructions
Step 1: Preheat oven to 350°F (175°C). /n
Step 2: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. /n
Step 3: Press the mixture firmly into a pie dish to form the crust. /n
Step 4: Bake the crust for 8–10 minutes, then remove and let cool. /n
Step 5: In a mixing bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth. /n
Step 6: Pour the filling into the cooled crust and spread evenly. /n
Step 7: Bake for 12–15 minutes until set, then allow to cool completely. /n
Step 8: In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. /n
Step 9: Spread or pipe the whipped cream over the cooled pie. /n
Step 10: Chill in the refrigerator for at least 2 hours before slicing and serving.
Storage and Reheating Tips
Store the pie covered in the refrigerator for up to 4 days.
This pie is best served chilled and does not require reheating.
It can be frozen (without whipped topping) for up to 1 month. Thaw in the refrigerator and add fresh whipped cream before serving.
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