1 (14oz.) can Baker’s Corner Sweetened Condensed Milk
1/2 cup lemon juice
3 Simply Nature Organic Cage Free Brown Egg Yolks
1 tsp. lemon zest
For the lemon whipped topping:
16 oz. Countryside Creamery Heavy Whipping Cream
3/4 cup Baker’s Corner Powdered Sugar
1 tsp. Stonemill Pure Vanilla Extract
1 tsp. lemon zest
Instructions
Preheat the oven to 350F. You’ll need a standard 9-inch pie plate.
Break the graham cracker sheets into fine crumbs by using a food processor, or by placing the sheets in a plastic bag and pounding them with a rolling pin.
Mix the crumbs with the melted butter and brown sugar. If you’re using a food processor, you can use that to incorporate.
Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust.
Bake the crust for 12-15 minutes, until just golden and fragrant.
While the crust bakes, whisk together the condensed milk, lemon juice, egg yolks, and lemon zest.
When the crust has prebaked, pour the filling into the crust and bake for 12-15 minutes, or until the filling looks set.
Cool on a wire rack for 20 minutes, before chilling in the fridge for 3-4 hours.
When the pie is cold, make the lemon whipped cream.
Whip the cream until soft peaks form. Add the powdered sugar, vanilla and lemon zest. Whip until stiff peaks form.
Spread the cream all over the pie and serve!
Notes
You may have a bit of whipped cream left over depending on how high you want to pile it on, save for more desserts!
For easy serving, use a sharp, clean knife. Keep a towel handy to wipe it off between cuts.
