Super Easy Lemon Pie

• Produce

  • 1 Lemon, zest

• Refrigerated

  • 5 Egg yolks, large

• Condiments

  • 1 1/3 cup Lemon juice, fresh
  • 6 drops Lemon juice, fresh

• Baking & Spices

  • 1/2 cup (112 g - granulated sugar
  • 16 oz Cool whip
  • 1 Pinch Salt
  • 2 1/8 tsp Vanilla extract, pure

• Snacks

  • 2 packages (135 g - graham crackers

• Dairy

  • 1 stick (113 g - unsalted butter, unsalted

• Other

  • 2 cans (14oz. each or 397 g – sweetened condensed milk

Found on valyastasteofhome.com

Description

Ingredients

• Pie Crust Ingredients:
• 2 packages (135 g) – graham crackers
• 1 stick (113 g) – unsalted butter (you can use 10” pie crust from a store)
• Filling Ingredients:
• 2 cans (14oz. each or 397 g) – sweetened condensed milk
• 5 large - egg yolks
• ½ cup (112 g) – granulated sugar
• 1 tsp. (5 ml) – pure vanilla extract
• Pinch of salt
• ⅔ cup (160 ml) - fresh lemon juice (2 large or 4 small lemons)
• Topping Ingredients:
• 8 oz. (226 g) – cool whip thawed
• 6 drops – fresh lemon juice
• Lemon zest

Directions

• Pie Crust Instructions:
• Preheat oven to 325 F (160 C). Crush graham crackers into food processor. Add melted butter. Mix well altogether. Transfer graham cracker crumbs into a pie baking pan. Press crumbs evenly and shape into a pie crust. Bake pie crust for 10 min. Remove from the oven and let the crust cool for 10 minutes.
• Filling instructions:
• While the pie crust is baking make the pie filling. Mix together condensed milk and yolks (I use room temperature yolks, they incorporate better with sugar and the filling turns out smoother). Then add sugar, salt and vanilla and mix it with a wire whisk until all well combined. And then add fresh lemon juice and mix well again.
• The filling will start thickening. Pour pie filling into pie pan.
• Bake in the already hot and ready oven for 25 minutes. Remove from the oven and let the pie cool completely before topping with cool whip and lemon zest.
• Topping Instructions:
• Squeeze lemon juice into thawed cool whip. Mix well with a wire whisk.
• Pipe out stars on top of the cooled pie (or empty the whole can of cool whip on the pie and spread it out evenly, the decorative look is your choice). Shave some lemon zest on top of the cool whip. Refrigerate for up to 4 hours or overnight.