Lemon Cream Pie

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Crush your graham crackers into a fine crumb using a food processor, blender, or crushing them with a mallet in a ziplock bag.

Step 3

In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir together till it's all mixed evenly.

Step 4

Pour the graham cracker crumbs into a 9inch pie plate, then press them evenly around the bottom and up the sides of the pie dish.

Step 5

Bake in the preheated oven for 8-10 minutes, until it's just golden and starts to smell delicious.

Step 6

Remove from the oven and allow to cool while you make the filling.

Step 7

In a large bowl, add your sweetened condensed milk, egg yolks, lemon juice, and lemon zest. Beat it all together till it's nice and smooth. Scrape the bottom as needed.

Step 8

Pour the mixture into the pie crust.

Step 9

Bake the pie for 13-18 minutes until the pie is mostly set, it's okay if the middle is a little jiggly still.

Step 10

Remove the pie from the oven and let it cool to room temperature.

Step 11

Cover the pie with plastic wrap and refrigerate it until it's nice and chilled, at least three or four hours, up to overnight.

Step 12

In a medium sized bowl, add your heavy cream and beat it until stiff peaks are formed.

Step 13

Add in your sugar and vanilla and beat until they're mixed in.

Step 14

Spread the whipped cream over the top of the pie evenly over the top, or pipe it onto the edges of the pie.

Step 15

Slice and serve.