Pie Filling Ingredients:
3 cups Eagle Brand “sweetened condensed” Milk
3 egg yolks
⅔ cup lemon juice
1 dash salt
Crust Ingredients:
1 ½ cups crushed graham crackers
6 tbs butter
⅓ cup sugar
Whipped Cream Ingredients:
1 small carton of heavy whipping cream
2 tbsp sugar
1 tsp vanilla extract
For Crust:
- Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased (I use Baker’s Joy non-stick spray) pie dish. Bake for 8 minutes at 350.
For Pie Filling:
- Mix Eagle Brand Milk, egg yolks, lemon juice and salt in a mixer. Mix well- I typically beat with my mixer for 4-5 minutes on medium speed. Pour into pie crust and bake for 10 minutes at 350.
- Place pie in the refrigerator for at least an hour so it will set.
For Whipped Cream:
- Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.
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