Ingredients
Units Scale
Pecan Crust:
- 2 C Finely ground Gluten Free Graham Cracker Cookies and/or pecan cookies
- 5 Tbsp. Melted butter or alternative dairy free butter
Lemon Filling
- 3 large egg yolks or 4 small ones.
- 1/2 c. freshly squeezed lemon juice (Meyer’s when in season)
- 1 14 oz. can organic sweetened condensed milk or coconut milk
- 1/2–1 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 the sides.
- Smaller 9″ pie plate works best.
- Set aside. Do NOT pre-bake.
Pie
- For filling: in medium bowl beat egg yolks with sweetened condensed milk, lemon juice and lemon extract. Pour filling into prepared crust.
- Bake pie at 350 degrees for 35-40 minutes until it no longer jiggles. 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.
Notes
- Lemon Pie for a crowd Peg’s used double the recipe and used a 9 x 13 pan.
- To make this pie completely dairy free, use the alternative butter for the crust and use sweeten condensed coconut milk in the filling. If you’d like whipped cream, you can make coconut whipped cream.