Cold, smooth and sweet with a lemon kick and loads of flavor will make a perfect Thanksgiving pie. Or at least one of them if you love others as well. It's ridiculously easy to make! You don't even need a mixer.
Author: Valya @ Valya's Taste of Home
Pie Crust Ingredients:
2packages135 g – graham crackers
1stick113 g – unsalted butter (or you may use a 10” ready-made pie crust from the store, to save time)
2cans14 oz. each or 397 g – sweetened condensed milk
5large - egg yolks
½cup112 g – granulated sugar
1tsp.5 ml – pure vanilla extract
⅔cup160 ml - fresh lemon juice (2 large or 4 small lemons)
8oz.226 g – cool whip (thawed)
6drops – fresh lemon juice
Pie Crust Instructions:
Preheat oven to 325 F (160 C). Crush graham crackers in a food processor. Add melted butter. Incorporate the butter into the crumbs well with a spoon. Transfer graham cracker crumbs into a pie baking pan. Press down the crumbs flat and even to the pan to create a pie crust. Bake pie crust for 10 min. Remove from the oven and let the crust cool for 10 minutes.
While the crust is baking make the filling. Mix together condensed milk and yolks (I use room temperature yolks, they incorporate better with sugar and the filling turns out smoother). Then add sugar, salt, and vanilla and mix it with a wire whisk until all well combined. Lastly, add fresh lemon juice and mix well again.
The filling will start thickening. Pour filling into pie crust.
Bake in the oven for 25 minutes. Remove from the oven and let the pie cool completely before topping with cool whip and lemon zest.
Squeeze lemon juice into thawed cool whip. Mix well with a wire whisk.
Pipe out a starry design on top of the cooled pie. (Or empty the whole can of cool whip on the pie and spread it out evenly, creating a swirly design. The decorative look is your choice). Shave some lemon zest on top of the cool whip. Refrigerate for 4 hours or overnight prior to serving for the desired thickness.
Super Easy Lemon Pie Recipe https://www.valyastasteofhome.com/super-easy-lemon-pie-recipe/