Categories: Dessert, Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 2 (14 ounce) cans sweetened condensed milk
• 4 large egg yolks
• 1 teaspoon grated lemon zest
• 1/2 cup fresh lemon juice
• 2 cups heavy cream
• 6 tablespoons powdered sugar

Directions

1. Preheat oven to 350°.

2. In a bowl, combine the crumbs, sugar, cinnamon, and melted butter.

3. Pat into a 9-inch deep-dish pie plate and bake for 6-8 minutes, or until slightly browned.

4. Remove to a wire rack to cool.

5. Meanwhile, in a big bowl, whisk together the milk, yolks, lemon zest, and lemon juice.

6. Pour the lemon filling into the cooled crust.

7. Bake for 10 minutes, until set.

8. Cool on a wire rack; chill the pie for 30 minutes.

9. When the pie is completely cooled, whip the cream with the powdered sugar until stiff peaks form.

10. Mound the whipped cream on top of the pie and chill for 1 hour.

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