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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture is crumbly.
- 2
Form the Crust
Press the crumb mixture into the bottom and up the sides of a 10-inch pie pan. Ensure it's evenly distributed and compact.
- 3
Pre-Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, and egg yolks. Whisk together until completely smooth and well blended.
- 5
Fill the Crust
Pour the lemon filling into the cooled graham cracker crust, spreading it evenly.
- 6
Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
Topping Preparation
- 7
Whip the Cream
In a mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
- 8
Add Sugar and Vanilla
Gradually add powdered sugar and vanilla extract while continuing to beat the cream until stiff peaks form.
- 9
Top the Pie
Spread the whipped cream topping over the chilled lemon filling in the pie, decorating as desired.