Monday, May 23, 2011

Creamy Dreamy Lemon Pie . . .

Generally speaking I'm a chocolate, caramel and nuts girl. I would take a Snicker's bar over fruity Skittles any day of the week. However, there is something about the impending heat of summer that brings about a change in me. I begin day-dreaming of sweet berries piled high and the tart taste of lemons. That is one of the reasons this Creamy Dreamy Lemon Pie appeals to me and why it tasted so good this last weekend...

A couple of reasons this pie is so dreamy are that it has so few ingredients and it takes just minutes to make. The fact that it's so inexpensive and easy to make makes each creamy lemony bite taste even better! See for yourself...

Creamy Dreamy Lemon Pie

8 whole graham crackers
3 Tbsp. butter
1 (14 oz.) can sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp. lemon zest
Whipped cream (optional)

Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it.

Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust. 

Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece!

If you'd like to try the Weight Watchers version of this Creamy Lemon Pie, go here!