Creamy Lemon Pie

Ingredients:

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tbsp butter, melted

Lemon Filling

2 (14-oz) cans sweetened condensed milk

1 cup fresh lemon juice (3-4 large lemons)

6 large egg yolks

2 tbsp finely grated lemon zest

Optional Whipped Cream Topping

1 cup heavy cream, cold

⅓ cup powdered sugar

½ tsp vanilla extract

Directions

Preheat oven to 350° with rack in center position.

Mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into bottom and sides of 9-inch deep-dish pie pan.

Whisk together condensed milk, egg yolks, and lemon zest. Add lemon juice and whisk until well combined and thickened.

Pour the filling into crust and bake

30 minutes until the edges are set and the center is slightly jiggly.

Cool on wire rack, then cover and refrigerate overnight until firm.

Just before serving, beat the cream, powdered sugar and vanilla to stiff peaks (about 4 minutes).

Place the whipped cream in a pastry bag with your chosen tip.  Decorate the edges of the pie with the whipped cream.

Garnish with fresh grated lemon and top with fresh blueberries.

Keeps in refrigerator for up to 5 days