SINFUL LEMON PIE
I found this recipe in Trisha Yearbrooks new cookbook, and made some personal adjustments to it. It is suppose to have meringue on it, unfortunately I am not a lover of meringue so I made a different topping. The amounts of the ingredients are based on a deep dish pie, just half it for a regular pie shell. OMGoodness, it is rich...
Provided by Janet Gann
Categories Pies
Time 40m
Number Of Ingredients 16
Steps:
- 1. If you want to shave off some time, use a premade graham cracker crust or combine sugar and crackers together and pour melted butter over them incorporate them and press them into a deep dish pie pan. Set aside, or refridgerate to cool quickly.
- 2. Open both 14oz cans of sweetened condenced milk pour in a large mixing bowl, along with lemon juice, lemon zest and eggs. Beat on high until smooth.
- 3. Preheat oven at 350 degrees, making sure the crust is set and cooled, pour filling in crust and bake for 20-25 minutes.
- 4. When the pie is completely cooled, make your whipped topping by mixing together Heavy whipping cream, cream cheese and powdered sugar. If you like extra topping for those who just can't get enough topping double the recipe. **I also used the whipped cream cheese at room temp I seems to be easier to work with. I used a star tip in a cake decorating kit, to top my pie with the topping.**Remember when working with heavy whipping cream make sure your bowl and whipping cream are chilled and not to beat it to long, otherwise you will have sweetened butter, which I might add, goes great on a lot of stuff but not on this pie. lol
- 5. This pie is best made the night before your event to allow it to set properly, or you could refridgerate for at least an hour and dig in, it's good either way... I hope you love as I did.
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