Ingredients
Equipment
Method
- Combine graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl and stir until the mixture resembles wet sand, about 2 minutes.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup; set aside.
- In a large mixing bowl, combine sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest. Beat with an electric mixer on medium speed until smooth, about 2 to 3 minutes.
- Pour heavy whipping cream into a clean large mixing bowl, add powdered sugar and vanilla extract. Beat on high speed until stiff peaks form, about 3 to 4 minutes.
- Gently fold the whipped cream into the lemon mixture in two additions until just combined, taking care not to deflate the whipped cream.
- Pour the lemon filling into the prepared crust and smooth the top with a rubber spatula.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set.
- About 30 minutes before serving, whip 1/2 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form and use as a fresh topping if desired.
- Remove the pie from the refrigerator and let it sit at room temperature for 5 minutes. Dip a sharp knife in hot water and wipe clean between slices for neat cuts.
Notes
Store the pie covered in the refrigerator for up to 4 days. Serve chilled, topped with fresh whipped cream or berries.