Lemon Velvet Pie
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Lemon Velvet Pie
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Crust
- 1 1/2 cups Graham cracker crumbs
- 5 Tablespoons sugar
- 1/3 cup butter melted
Filling
- 1 teaspoon unflavored gelatin
- 2 Tablespoons cold water
- 6 egg yolks
- 1 1/2 cans 14 oz cans sweetened condensed milk (2 cups)
- 1/4 cup whipping cream
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
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Instructions
- Preheat oven to 375 degrees.
- For the crust: Combine all ingredients and press into the bottom and sides of an 8-inch springform pan. Or you could use a 9-inch deep-dish glass pie plate.
- In a small bowl mix together the gelatin and cold water. Let stand for 5 minutes. Heat in microwave for 14 seconds. Set aside.
- For the filling: In a large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low for 30 seconds. Pour into prepared crust.
- Bake for 22-25 minutes or until center of pie looks set when gently shaken. Cool for 1 hour. Cover loosely and refrigerate at least 2 hours or more before serving.
- For topping: Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add sugar and vanilla and whip until cream holds medium peaks. Spread on top of pie and serve!
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