Luscious Lemon Cream Pie

Ingredients

Crust
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box 
Filling
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 teaspoons grated lemon peel
  • 1/2 cup fresh lemon juice (from 2 to 3 medium lemons)
  • 3 cups whipping cream
  • 4 drops yellow food color, if desired

Instructions

1 _ Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

2 _ In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.

3 _ Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.


4 _ In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.

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