Lemon Dream Pie

For the Crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup granulated sugar

For the Filling: – 1 can (14 ounces) sweetened condensed milk – 1/2 cup lemon juice (freshly squeezed) – 1 teaspoon grated lemon zest – 1 teaspoon vanilla extract

Crust: – Preheat your oven to 350°F (175°C). – In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.

– Press the mixture into the bottom and up the sides of a 9-inch pie dish. – Bake the crust for about 8-10 minutes or until it's lightly golden. Allow it to cool completely.

Filling: – In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until well combined. – Pour the filling into the cooled crust, spreading it evenly.

Topping: – In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. – Spread the whipped cream over the lemon filling.

Chill: – Refrigerate the pie for at least 4 hours or overnight to allow it to set.

Serve: – Before serving, garnish with lemon slices or zest if desired. Enjoy your refreshing Lemon Dream Pie!

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