Creamy Lemon Pie

Directions

Graham Cracker Crust

1. Preheat oven to 350 degrees.

2. mix together the graham cracker crumbs and sugar with a fork.

3. Slowly pour the melted butter into the graham crackers and mix until the butter is absorbed and the mixture looks like a coarse sand.

4. Press mixture into a 9 inch pie plate, gently pressing up the sides and covering the bottom evenly.

5. Bake for 10 minutes and let cool completely.

Filling

1. In a stand mixer or large mixing bowl, beat the cream cheese and condensed milk until smooth.

2. Add the egg yolks and continue to mix. Mix until there are no longer any streaks from the egg and a smooth consistency.

3. Add the lemon zest and lemon juice, continue to mix until incorporated.

4. Pour filling into the prepared crust. Spread evenly and gently tap the pie plate on the counter to release any air bubbles.

5. Bake at 350 degrees for 15 minutes. The filling should be firm, with just a little jiggle.

6. Cool completely on a cooling rack. Once cooled, cover with plastic wrap and freeze for 4 hours or overnight.

7. When ready to serve, remove from the freezer and let it come to room temperature, or keep in the refrigerator for up to 2 days.

8. Top with fresh whipped cream and more lemon zest if desired.

Whipped Cream Topping

1. In a chilled bowl, whip the heavy cream on medium speed until glossy but not yet firm.

2. Add the cornstarch and powdered sugar, continue whipping until all of the sugar is dissolved and the cream makes stiff peaks.

3. Gently spread over the top of the chilled pie. Garnish with lemon zest.