Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy lemon pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Unbelievably creamy lemon pie is just like key lime pie with a lemon twist and toasty almond graham cracker crust. Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping.
Creamy Lemon Pie is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Creamy Lemon Pie is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have creamy lemon pie using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Creamy Lemon Pie:
- Take Crust :
- Take 9 full sheets of honey Graham crackers
- Get 1/2 cup unsalted whole almonds
- Take 5 tbsp. unsalted butter, melted
- Make ready 1 tbsp. granulated sugar
- Get 1/8 tsp. salt
- Make ready Filling :
- Prepare 2 cans (14 oz.) each sweetened condensed milk
- Make ready 3/4 cup freshly squeezed lemon juice (3-4 large lemons)
- Take 4 large egg yolks
- Take Whipped Cream Topping :
- Get 1 cup heavy whipping cream
- Make ready 1/4 cup confectioners sugar
- Get 1/2 tsp. vanilla extract
Make a Creamy Lemon Pie with frozen lemonade concentrate (thawed) and instant pudding. This no-bake Creamy Lemon Pie is the perfect addition to a picnic! I call this creamy lemon pie magic pie. Yet, it magically sets up into a sliceable pie.
Instructions to make Creamy Lemon Pie:
- Preheat the oven to 350°F. In a food processor, combine the graham crackers, the almonds and the salt and pulse together into fine crumbs. Once that's done, pour the crumbs out into a bowl, add the sugar and melted butter and mix until everything is moistened.
- Press the crumb mixture evenly over the bottom and up the sides of a 9"pie dish (9.5" works ok too). Make sure to pack the crumbs tightly. Then place the crust in the oven to pre-bake for 8 minutes. After the 8 minutes are up, remove the pie pan from the oven but don't turn the oven off.
- While the crust is baking, in a medium bowl whisk together the sweetened condensed milk, lemon juice and egg yolks until combined. Pour the lemon mixture into the pre-baked crust, then place it back into the oven.
- Bake for 18-20 minutes, until the center is only slightly jiggly…it should mostly be set. Place the pie on a wire rack and allow it to cool completely. Once it's cool, place it in the fridge to chill for a minimum of 1 hour (and up to 3 days) before serving. Store any leftovers covered in the fridge.
- For the whipped cream, simply use a hand mixer or a stand mixer with a whisk attachment to whisk the cream until stiff. Then whisk in the confectioners sugar and the vanilla. Spread the whipped cream all over the top or just place a dollop on top of individual pieces instead.
- Yummy layers –>
This is the creamiest, most ethereal no-bake lemon pie (with the easiest almond crust), and it contains no eggs or gelatin! Get the full recipe here: https. This creamy lemon pie recipe is lighter on the calories, but still delivers tons of flavor, the crisp citrus flavors (both on the filling, and the zest around the edge) remind you of a lemon meringue pie. This truly is the BEST creamy lemon pie ever — everyone begs for the recipe! Yes, I'm one of the millions of fans obsessed with the Gaine's family.
So that’s going to wrap this up with this exceptional food creamy lemon pie recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
