Lemon Pie by Ann Kim – Garden & Gun

For the crust: Preheat the oven to 325 degrees. Add graham crackers, Nilla Wafers, sugar, and butter to a food processor and blend until cookies are formed into crumbs. Transfer the mixture to a 9” pie pan, form into a crust, and bake for 12 minutes until golden brown. For the filling: In a bowl, combine sweetened condensed milk, egg yolks, lemon juice, and lemon zest. Pour mixture into the pie crust and return to the oven for 12 minutes. Transfer to refrigerator for about 1½ hours until completely chilled. For the whipped cream: Use a stand mixer, eggbeater, or whisk to whip the heavy whipping cream, vanilla extract, and powdered sugar. Slice the pie and serve with whipped cream. The Garden & Gun Club at the Battery Atlanta is open for lunch and dinner and accepts walk-in diners and reservations. Online ordering for pick-up is also available. Visit the Club’s website for more information.