Lemon pie

I made this recipe on Easter, and it was so delicious that I need to share it! I intended on using the recipe from Joanna Gaines' Magnolia Table, but when I started baking, I realized it called for 3 cups of sweetened condensed milk, and I just had one 14-ounce can. To improvise, I referenced my key lime pie recipe, which only uses one can, and it turned out perfectly. It's the best spring dessert!

You'll need:

1  1/2 cups graham cracker crumbs (from about 12 sheets or 24 squares)

6 Tablespoons butter, melted and cooled

3 Tablespoons sugar

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1/2 cup fresh-squeezed lemon juice (from about 4 lemons)

pinch of sea salt

1 cup heavy whipping cream

2 Tablespoons sugar

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees.

Spray the 9-inch pie dish with non-stick spray, or butter the dish. 

In a large bowl, combine graham cracker crumbs, melted butter, and 3 T sugar. Press the mixture onto the bottom and the sides of the pie dish. Bake about 8 minutes, until firm. Let cool a bit.

In a stand mixer, with the paddle attachment, beat the condensed milk, egg yolks, lemon juice, and sea salt. If you don't have a stand mixer, you can use a handheld mixer or even just whisk them together well. Pour the mixture into the crust. Bake it until the center is set, but still quivers, about 12-15 minutes.

Let it cool on a rack for 30 minutes, and then put it in the fridge for at least 1 hour.

When you're ready to serve the pie, make the whipped cream topping by beating the heavy cream, 2 T sugar, and vanilla in the stand mixer, or with a handheld mixer. It's ready when it's fluffy and the cream holds soft, billowing peaks (only 1-2 minutes). 

Put the whipped cream on the pie, and garnish with lemon slices.

Easy! Hope you love it like we do.