lemon pie

This Lemon Pie is another one from the Magnolia Table that I love soooo much. It looks super fancy but takes practically ZERO effort. Take this to any spring/summer party or just make it for your crew at home. It is sure to be a hit! Plus the smell of lemon in your home is an added plus. 
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My little 3 year old loves his lemons & he also loves to help his mommy bake. I love that he loves lemons and that he loves to help me. The memory's that we make baking in our kitchen together will forever be apart of us. Having his little tiny hands in some of these photos is icing on the cake!

INGREDIENTS: 


LEMON PIE: 

Vegetable oil Spray
1 1/2 cups crushed graham crackers {about 27 squares}
1/3 cup sugar
6 tablespoons butter, melted
3 cups sweetened condensed milk
3 egg yolks
2/3 cup fresh lemon juice {from 3-4 lemons}

WHIPPED CREAM TOPPING:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla 

GARNISH: 

Lemon slices
Grated Lemon Zest

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. Lightly spray a 9" pie plate
3. In a large bowl combine crushed graham crackers and sugar. Stir to blend.
4. Stir in melted butter until well blended. Press mixture into bottom of pie pan and up the sides. 
5. Bake until firm, about 8 minutes. 
6. In a large bowl or stand mixer beat the condensed milk, egg yolks, lemon juice and salt on medium for 4 minutes. 
7. Pour this mixture into the baked pie crust. Return to oven and bake until the center is set, about 10 minutes. 
8. Cool the pie for 30 minutes. Place in fridge to set for at least an hour. 
9. Just before serving make your whipped cream. Beat cream, sugar and vanilla on high speed until fluffy and cream holds a soft peak. 
10. Spread cream on cool pie. Garnish as you wish and serve. 

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