For the crust:
For the lemon filling:
- 1 1/2 C store-bought, gluten free graham cracker crumbs (about 10 rectangle sheets) or use this Better Batter recipe to make your own
- 2 Tbsp brown sugar
- 6 Tbsp unsalted butter, melted
For the whipped topping and garnish:
- 2 (14 oz each) cans store-bought sweetened condensed milk, about 2 1/2 C total or use the homemade sweetened condensed milk recipe below
- 3 large egg yolks
- 2/3 C fresh squeezed lemon juice, from about 5 lemons
- pinch of salt
Optional: Homemade sweetened condensed milk:
- 1 C heavy whipping cream
- 3 Tbsp powdered sugar
- 1/2 tsp clear vanilla extract (regular vanilla works too!)
- fresh raspberries and fresh lemon slices
- 4 C whole milk (reduced fat or skim milk will not work)
- 1 1/3 C powdered sugar
- 10 Tbsp unsalted butter
- 4 tsp vanilla extract
Make the homemade sweetened condensed milk.
(Skip this step if using condensed milk from the store). Bring the whole milk and powdered sugar to a simmer in a saucepan over medium low heat. You do not want this mixture to boil ever. Whisk frequently until the mixture just begins to thicken, about 10 minutes. Add the butter and continue to gently simmer until the milk mixture is very thick, about 10 more minutes. Remove from heat when the condensed milk coats the back of a spoon, leaving a trail. Add the vanilla and whisk well to incorporate. Cool completely before making the lemon filling. Please note: this condensed milk will really need to be thick otherwise the lemon filling for the pie will not set up properly.
Preheat and prepare.
Preheat the oven to 350 degrees.
Make the crust.
Crush the graham crackers in a food processor until they are finely ground. Add in the brown sugar and melted butter and pulse to combine into a damp sand-like consistency is formed for the mixture. Spoon into a 9 inch pie plate. Press into an even layer on the bottom and all the way up the sides. Compress the graham cracker mixture well.
Bake the graham cracker crust for 10-12 minutes or until lightly golden brown all over. Remove from the oven and set aside.
Prepare the lemon filling.
In a large mixing bowl combine the sweetened condensed milk, lemon juice, egg yolks, and a pinch of salt. Using a handheld electric mixer, beat this mixture for 3-4 minutes or until a smooth, thick consistency is reached. Scrape down the sides of the bowl as needed. Gently tap the bowl on your work surface to release any air bubbles trapped in the filling mixture. I also use my spatula to gently turn over the filling inside the bowl to pop air bubbles. Pour the filling into the baked crust.
Bake the pie for 10-12 additional minutes or until the center is set and does not jiggle when you move the pie plate. The filling should not be brown on top at all. Remove the pie from the oven and let cool completely to room temperature. Cover lightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
Just before serving, whip the cream. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer (or use a handheld mixer and and a large mixing bowl) on medium-high speed for 2-3 minutes or until soft peaks form. Stir in vanilla. Spoon or pipe onto individual pieces of pie and top with lemon wedges and fresh raspberries. Makes 6-8 servings.
Adapted from Mel's Kitchen Cafe