• 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
Preparation
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.
