Sinful Lemon Pie Recipes

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

SINFUL LEMON PIE

Steps:

• 1. If you want to shave off some time, use a premade graham cracker crust or combine sugar and crackers together and pour melted butter over them incorporate them and press them into a deep dish pie pan. Set aside, or refridgerate to cool quickly.
• 2. Open both 14oz cans of sweetened condenced milk pour in a large mixing bowl, along with lemon juice, lemon zest and eggs. Beat on high until smooth.
• 3. Preheat oven at 350 degrees, making sure the crust is set and cooled, pour filling in crust and bake for 20-25 minutes.
• 4. When the pie is completely cooled, make your whipped topping by mixing together Heavy whipping cream, cream cheese and powdered sugar. If you like extra topping for those who just can't get enough topping double the recipe. **I also used the whipped cream cheese at room temp I seems to be easier to work with. I used a star tip in a cake decorating kit, to top my pie with the topping.**Remember when working with heavy whipping cream make sure your bowl and whipping cream are chilled and not to beat it to long, otherwise you will have sweetened butter, which I might add, goes great on a lot of stuff but not on this pie. lol
• 5. This pie is best made the night before your event to allow it to set properly, or you could refridgerate for at least an hour and dig in, it's good either way... I hope you love as I did.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.