Lemon Pie

So I'm getting my hair cut last night and we're talking about Thanksgiving . . .

 . . .and all of the crazy things that happen when family is around!

We talked about what we had . . .

 . . .and didn't have.

In the midst of that conversation, the guy who cuts my hair said that after they went home on Thanksgiving, he made a pie.

A really GOOD pie.

He made a lemon pie!

When I think "lemon," I don't usually think "Fall!"

But he said it was soooooo yummy!

Well, he didn't say "yummy!"

He said, "good!"

When they finished the last bit of it the other night, his wife said, "you're going to have to make another one of these!"

Naturally, when I hear someone talk about a new recipe, I ask for it!

Scripture says, "Ask and you shall receive!"

I asked.

I received!

When Darren was telling me about the pie and how good it was, he said, and I quote, "What can be bad with Eagle Brand Milk?" 

And honestly, I agree!

But what he DIDN'T say was that this recipe has

2 cans of Eagle Brand Milk!

It must be doubly yummy!

Lemon Pie
Southern Living, 2010

1 cup graham cracker crumbs

3 tablespoons powdered sugar

3 tablespoons butter, melted

6 egg yolks

2 (14-oz.) cans sweetened condensed milk

1 cup fresh lemon juice

1 cup whipping cream

2 tablespoons powdered sugar

Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).

Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.

Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.