Don’t ask me where the term “easy as pie” came from. Speaking as someone who loves to bake pies, and has been doing it for years, pie is not the simplest dessert to pull off. I find that every pie is a learning experience, and I still have plenty of pie fails. Well, this my friends, this recipe makes for a truly easy pie.
You can whip this delectable lemon pie up in just a matter of minutes (yes, seriously) and still be the hero of the dinner table. Now that my time is more limited (hello there, working mother to a toddler with a baby on the way here!) I am feeling inspired to create more simple recipes. Recipes that can still be showstoppers, but don’t take hours out of your day.
Just recently Jeff and Julian and I were walking around out in our backyard. Jules was running around barefoot, the sun was bright and warm, and I was getting all the springtime feels. When we went inside to put Jules down for a nap, I had the urge to bake something that would keep that springtime, sunshiney feeling alive all day. Enter this lemon pie creation. I’m on a lemon baking kick lately it seems.
The filling is rich, but the bursts of lemon make it feel light. The simple addition of a whipped cream topping adds to the lightness that exemplifies a spring pie. Typically, I can eat decadent pies all day long. But there is something about the change in the season that calls for a lighter fare.
If this recipe inspires you to bake a lemon pie of your own, be sure to tag me on Instagram (heidi.stephens) or on Facebook (Bainbridge Boheme) so I can see your beautiful creations!
- 1 ½ cup graham cracker crumbs
- 6 Tbsp butter (melted)
- 1/3 cup sugar
- Pinch of salt
- 3 egg yolks
- 2 cans sweetened condensed milk
- 2/3 cup fresh squeezed lemon juice (approx. 3 large lemons)
- Zest of 1 lemon
- Pinch of salt
- 1 cup heavy whipping cream
- 2 Tbsp sugar
- 1 tsp vanilla extract
- Pinch of lemon zest (optional)
Preheat oven to 350F. In a medium sized bowl, mixed together graham cracker crumbs, melted butter, sugar and salt until well combined. Press the mixture into a greased pie pan, packing firmly. Bake for 7 minutes.
In a standing mixer on medium speed, beat together egg yolks, condensed milk, lemon juice, zest and salt until creamy, approximately 5 minutes. Add filling to baked pie crust and bake for 10 minutes. Allow to cool on wire rack for 30 minutes, then finish cooling in refrigerator for at least 1 hour to set.
Prepare whipped cream topping by beating heavy cream, sugar, vanilla and zest on high until fluffy. Top the pie with whipped cream and serve chilled. Enjoy!