Zesty Lemon Pie

From: Southern Living

If you don’t have a 9-inch deep dish, you can use a regular 10-inch pie plate instead.

Prepare recipe, without the whipped cream, up to 2 days ahead.

Garnishes: lemon slices, fresh mint leaves

Ingredients

  • 1 cup graham cracker crumbs (about 8 crackers)

  • 3 Tbsp powdered sugar

  • 3 Tbsp butter, melted

  • 6 egg yolks

  • 2 (14-oz) cans, sweetened condensed milk

  • 1 cup fresh lemon juice

  • 1 cup whipping cream

  • 2 Tbsp powdered sugar

Directions

  • Preheat oven to 350°. Stir together first two ingredients; add butter, stirring until blended. Press mixture into bottom and sides of a 9-inch deep dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).

  • Whisk together egg yolks, sweetened condensed milk and lemon juice. Pour into prepared crust.

  • Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

  • Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks are formed; dollop over chilled pie.

  • Garnish, if desired.