Cookie Crust Lemon Pie
Serves 6-8
Ingredients
Scale
Pecan Crust:
- 1 C Finely ground GF Graham Cookies
- 4–5 Pamela’s shortbread cookies finely ground in mini processor
- 2 Tbl coconut flour
- 2 Tsp. vanilla extract
- 5 Tbsp. Melted butter
Lemon Filling
- 3 large egg yolks or 4 small ones.
- 1/2 c. freshly squeezed Meyer lemon juice
- 1 14 oz. can organic sweetened condensed milk
- 1/2 tsp lemon extract
Optional: Lemon zest
Cinnamon Whip Cream
1 small carton heavy cream OR 1 So Delicious Coconut Cream for a wonderful dairy alternative.
1/3-cup powdered sugar
1 1/2 teaspoons ground cinnamon
1/2-teaspoon vanilla extract
Instructions
Pre-heat oven to 350 degrees
Crust:
- To make crust – mix all ingredients together in bowl. Stir until blended.
- With your hands, press crust evenly into pie pan and up sides.
- Smaller pie plate works best.
- Set aside. Do NOT pre-bake.
Pie
- For filling: in medium bowl beat egg yolks with condensed milk and lemon juice. Pour filling into prepared crust.
- Bake pie at 350 degrees for 35-40 minutes. Let cool.
NOTE: In the mountains it takes 30 minutes to cook.
Serve with fresh berries and homemade cinnamon whip cream
Whipped Cream
- Whip all ingredients together and watch the deliciousness grow!
Keep refrigerated until ready to serve.
Thank you Cousin Erin for sharing the love with us! XOXO
Sharing the love! Poppa Tim with Gma and Gpa Curry celebrating Dad’s 92nd birthday!