Zesty Lemon Pie


•    1 cup graham cracker crumbs
•    3 tablespoons powdered sugar
•    3 tablespoons butter, melted
•    6 egg yolks
•    2 (14-oz.) cans sweetened condensed milk
•    1 cup fresh lemon juice
•    1 cup whipping cream
•    2 tablespoons powdered sugar
•    Garnishes: lemon slices, fresh mint leaves


1. Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).

2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.

3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.

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