10ozbutter cookiesabout 50 cookies (of the Salerno brand)
8tablespoonunsalted buttermelted
¼cupshredded sweetened coconut
½teaspoonkosher salt
¼tsp almond extract
Creamy Lemon Pie Filling
8egg yolks
28ozsweetened condensed milk28oz = 2 cans
1¼cupsfresh lemon juice
2tsp fresh lemon zest
¼tsp kosher salt
Homemade Whipped Cream
1cupheavy creamcold
⅓cup powdered sugarsifted
¼teaspoonvanilla extract
1pinchkosher salt
Instructions
Making the Crust
Preheat the oven to 350°F
Add all crust ingredients to food processor and blend until you have a small-fine crumb
Pour the mixture into the 9-inch pie pan and press into the bottom and sides. I use my fingers first then use the bottom of a measuring cup so I can press more firmly
Bake the crust for 10 minutes or until golden brown. Set crust aside to cool on a wire rack
Making the Creamy Lemon Filling
Add all filling ingredients to a large mixing bowl and whisk until fully combined
Pour the filling into the cooled crust then bake for 25-30 minutes. Do not overbake. The filling will be slightly wobbly still when done
Allow pie to cool on a wire rack for 30 minutes then transfer to the fridge for 8 hours or overnight
Making the Homemade Whipped Cream
Pour all of the whipped cream ingredients into a medium mixing bowl and beat with a hand mixer on high speed until soft peaks are formed. Don't beat too long or else you'll have the consistency of butter
Spread the whipped cream over the top of the lemon pie with an offset spatula or a spoon
Serve and enjoy!
Notes
Use fresh lemon juice when making this recipe. Lemon juice from concentrate will not taste good.Do not overbake the lemon pie. It will still be wobbly when you take it out of the oven and that's okay. It will set up once it chills. Be sure to chill the pie long enough before serving to make sure that it is set. This pie has tons of lemon flavor, it's not a mellow lemon flavor. You can also use cool whip if you don't want to make homemade whipped cream.To store this creamy lemon pie just cover it in plastic wrap and store in the fridge for up to 6 days. You can also freeze this pie by wrapping it in 3-4 layers of plastic wrap then 1 layer of aluminum foil. It will keep in the freezer for up to 2 months.