This pie is creamy, luscious, and bright with lemons, not to mention so easy!
Servings 19-in pie
Ingredients
1pie crustbaked and cooled
1 3/4cup sweetened condensed milk14 oz
2 1/2Tbsplemon zest
1/2 cup + 2 Tbspfresh lemon juicefrom 4 medium lemons
2cupsheavy whipping cream
To serve:
-lightly sweetened whipped cream
-toasted coconut
-sprinkling of lemon zest
Instructions
Bake and set your pie crust aside to cool.
In a medium bowl, whisk together sweetened condensed milk, lemon juice, and zest.
In a large bowl, beat cold heavy cream with an electric mixer on high speed until stiff peaks form.
Fold sweetened condensed milk mixture into heavy cream until no more streaks remain.
Lastly, add your lemon pie mixture into your cooled pie crust, and spread evenly.
Chill your pie for at least 3 hours, or until set. If it falls apart when you slice it, that means it hasn't chilled long enough. Mine sliced the best once it chilled overnight.