Lemon Cream Pie (Bill's Favorite)

Source:  www.themeaningofpie.com

Note: This is Bill's  favorite lemon pie, and lemon pie is his favorite dessert.  It is a very rich, tart, strong-flavored lemon pie, not for the faint of heart.  I have grown to love it too, once I became accustomed to the tart, strong flavor of lemon.  I have usually used a regular pie crust because Bill loves pie crust.  I have also garnished with raspberries on top.

Preparation:

Crust:
9 full sized graham crackers
¼ cup granulated sugar
5 Tablespoons unsalted butter, melted

Filling:
8 teaspoons grated lemon zest (about 6 large lemons)
1 cup lemon juice
8 large egg yolks
2 14-ounce cans sweetened condensed milk

Topping:
1 pint heavy whipping cream
4 teaspoons granulated sugar

Preheat the oven to 325 degrees. Place the graham crackers and sugar in the bowl of a food processor. Process until it is the consistency of chunky sand. Add the melted butter and pulse several times until the butter is mixed in with the crumbs.

Spray a 9-inch pie plate with non-stick cooking spray. Put the buttered crumbs into the pie plate and gently distribute them around the plate with your hands. Then, using the flat bottom of a measuring cup, tamp down the crumbs in the bottom of the plate. Using the side of the measuring cup, gently but firmly push the crumbs against the side of the plate. Use your finger along the top of the rim to gently form a ledge as you go around with the measuring cup. Make sure that the crust goes all the way up to the top of the plate to ensure that you have enough room for the filling. Of course, you can do all this with your hands, but using the measuring cup, or another small cup, will give you a nice smooth crust.

Place the pie plate in the oven and allow it to bake for approximately 13 minutes. Remove the crust to a wire rack to cool.

Meanwhile, begin to make the filling. Using a rasp or other small grater, zest the lemons. Then cut the lemons and juice them. You want approximately 8 teaspoons of zest and approximately 1 cup of juice. Rest assured that the pie will still be delicious if you only get ¾ cup of juice or 6 teaspoons of zest. No need to run to the store again.

In a medium mixing bowl, whisk the 8 egg yolks with the lemon zest until the eggs have lightened a bit in color, about 2 minutes. Add the sweetened condensed milk and whisk it into the egg mixture. Finally, slowly add the lemon juice and mix it in as you go. Set the filling aside for about 5 minutes to thicken up a bit.

When the crust has cooled and the filling has thickened a bit, gently pour the filling into the crust. You may have a tiny bit of filling left over.

Place the pie back into the oven and allow it to bake for approximately 15 minutes. Bake until the pie is set, but still slightly wiggly in the center. Remove the pie from the oven and cool to room temperature and then place it in the refrigerator for at least 3 hours to chill.

Before serving, place a medium mixing bowl and your electric mixer beater attachments and whisk in the refrigerator to cool. Pour cold heavy whipping cream into the bowl along with the sugar and using your electric mixer or whisk, beat the cream until soft peaks form. If using an electric mixer, stop at this point and finish the cream with a whisk. Whisk until firm peaks form. Spread the whipped cream onto the pie and serve.