FRESH SUMMER LEMON PIE
Serves: 12
FRESH SUMMER LEMON PIE
Ready in: 30 MinTotal time: 30 Min
So simple to make, this pie is definitely one of my favorite Summertime desserts!
Ingredients
FOR THE CRUST:
- 1 box vanilla wafer cookies
- 1/4 cup toasted hazelnuts
- 6 tablespoons granulated sugar
- 1/2 teaspoon coarse salt
- 1 stick unsalted butter, melted
FOR THE FILLING:
- 1 cup fresh lemon juice
- Three 14-ounce cans sweetened condensed milk
- 9 egg yolks
- Freshly grated zest of 2 lemons
- 1 1/2 cups toasted coconut
FOR THE WHIPPED CREAM:
- 3 cups heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350ºF. In a food processor, pulse the cookies with the nuts until finely ground. Add the sugar, salt and butter and pulse until combined.
- Firmly press the crumb mixture into the bottom and up the sides of two 9-inch pie pans. Bake until the crusts are dry and set, about 12 minutes. Let cool completely before filling.
- Preheat the oven to 350°F. In a large mixing bowl, whisk together the lemon juice, sweetened condensed milk, egg yolks and lemon zest. Pour the filling equally into the prepared pie crusts. Bake for 10 minutes. Cool pies on a wire rack, then refrigerate until thoroughly chilled. Whip the cream with the powdered sugar and vanilla until stiff peaks form. Spread whipped cream on the pies. Serve chilled.
