For my birthday this year, my mom asked if I had any requests. The flavor of a bright lemon dessert came to mind and I told my mom to let the creative juices flow!
She made a twist on a classic, the “Key Lime Pie” but instead substituted lemon for lime. It was divine and I had to share the recipe with you all!
Enjoy! – Hayley
Key “Lemon” Pie
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup granulated sugar
- 6 T melted butter
Pie Filling
- 3 cups sweet condensed milk
- ½ cup sour cream
- ¾ cup lemon juice
- 1 tablespoon grated lemon zest
Honey Whipped Cream
- 2 cups of heavy whipping cream
- 3 tablespoons of honey
- 1 teaspoon of vanilla extract
Directions
- Preheat oven to 350 Degrees
- CRUST: In a food processor, combine crushed graham cracker crumbs, sugar and melted butter until it comes together. Press into the pie plate. Set aside.
- PIE FILLING: In a medium sized bowl, combine condensed milk, sour cream, lemon juice and rind. Mix well and pour into graham cracker crust. Bake in oven for 5 to 8 minutes until tiny bubbles burst on the surface of the pie. Make sure not to brown the pie. Chill thoroughly before serving.
- WHIPPED CREAM: Combine whipping cream, honey and vanilla extract in mixing bowl. Use mixer to whip until light and fluffy.
- Garnish with lemon slices and whipped cream if desired.
