Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Filling:
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
2. Make the Crust:
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into a 9-inch pie dish to form the crust.
- Bake the crust for about 8-10 minutes until it’s set. Allow it to cool.
3. Prepare Lemon Filling:
- In a large bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
- Pour the lemon filling into the cooled graham cracker crust.
4. Bake:
- Bake the pie in the preheated oven for 15-18 minutes or until the filling is set.
5. Cool:
- Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until well-chilled.
6. Make Whipped Cream Topping:
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Serve:
- Spread the whipped cream over the chilled lemon pie just before serving.
8. Garnish (Optional):
- Garnish with additional lemon zest or slices if desired.
This lemon pie is a perfect balance of sweet and tart, making it a refreshing and delightful dessert. Enjoy your Arizona Sunshine Lemon Pie!