Easy Lemon Pie

I cannot think of any time that pie is not acceptable. Christmas? Pie. Thanksgiving? Pie. Summer barbecue? Pie. Breakfast? Pie.

Pie can be on the menu anytime of the year and anytime of the day. This pie can be accessible to you anytime as well, because it is that darn easy to make.

Tangy, sweet, and refreshing, this easy lemon pie will tickle your fancy as much as it has mine.

DSC_0571

Easy Lemon Pie

Preheat oven to 350ºF.

In the insert of a food processor, crush some graham crackers until they are finely ground.

DSC_0553

If you do not have a food processor, an old fashioned Ziploc bag and something heavy will work in crushing some graham crackers.

DSC_0554

In a bowl, combine the graham crackers and some granulated sugar.

DSC_0555

Then drizzle in some melted butter.

DSC_0556

Stir until completely combined.

DSC_0557

Lightly spray a pie plate with some vegetable oil spray.

DSC_0558

Pour in the graham cracker crumbs.

DSC_0559

Push the graham cracker crust into the bottom of the pie plate and up the sides.

DSC_0560

Place the crust in the oven for 8 minutes.

DSC_0561

In the bowl of the stand mixer, pour in some condensed milk, some egg yolks, and lemon juice.

DSC_0562

Mix on medium speed for 4 minutes, until light and combined.

DSC_0564

Pour pie filling into baked pie crust.

DSC_0566

Smooth out and then place in oven for 10 minutes or until the center is no longer jiggly when shaken.

DSC_0567

Remove the pie from the oven and place on a wire rack for 30 minutes.

Place in refrigerator for at least 1 hour and up to 3 days.

DSC_0568

Right before serving, place some whipped cream on top of the pie, as well as some lemon slices and lemon zest.

DSC_0570

Ingredients

  • Vegetable oil spray
  • 1-1/2 cups crushed graham crackers
  • 1/3 cup sugar
  • 6 tablespoons salted butter, melted
  • 2-14 ounce cans condensed milk
  • 3 egg yolks
  • 2/3 cup fresh lemon juice
  • pinch of salt

Instructions

  1. Preheat oven to 350ºF. Lightly spray a 9-inch pie plate with vegetable oil.
  2. In a large bowl, combine the crushed graham crackers and 1/3 cup of the sugar and stir to blend, then stir in the melted butter until combined. Press the cracker mixture into the bottom and up the sides of the prepared pie place. Bake for 8 minutes.
  3. In a stand mixer fitted with a paddle attachment, beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
  4. Pour the mixture into the baked pie crust then return to the oven and bake until the center is set when the pan is lightly shaken, about 10 minutes.
  5. Cool the pie on a wire rack for 30 minutes. Place in the refrigerator until set, at least 1 hour and up to 3 days.
  6. Just before serving, place some whipped cream over the top of the cooked pie and garnish with fresh lemon slices and lemon zest.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.