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.