Lemon cream pie with Graham cracker crust

A lot of juice companys use artificial lemons. They do and the reason is a lemon is sour and almost bitter,well not really. Once I had a lemon pie and It wasn't a cream pie it was a curd. So I think they used like 2% real lemons because it had a bad after taste. Lemons can work with a thousand things but if you put it in a dessert especially a pie then you BETTER make it right. These people I think just squeezed lemon juice on top AFTER it baked. But then the rest of the 98% was artificial. Seriously it was horrible and I was not loving it! The crust was a graham cracker but that was good. So I decided to replicate it! I have never really made a lemon cream pie before but at that same place I had a banana cream pie and that was heaven so it was liked a mixed idea! I have never made a cream pie so I looked on one of my favorite blog (beside my own) and its an all dessert one and I found this and I said hey why not try it? So y'all know I bye a lot of things to make a dish really good like whipped cream and crust. Well not this time because I'm making my own!!!!!! I know right, hold the applause, y'all are probably thinking GO JAMIE! WE LOVE YOU!!!!!!!!!!!!!!!!!! Well Iunderstand your reasoning but hold the applause please&thank you.Soooooo, uh ye. Remember my examples of stuff I useally just buy? Well one example was whipped cream!!!!!!!!  Well we are making whipped cream to. I know what you are thinking, GO JAMIE! WE LOVE YOU!!!!!!!!!!!!!!!!!! Well again I understand but hold the applause. Or just go to the next paragraph.


OMG this has good flavor. I sware I almost like this better then a curd. The best part about this is graham cracker crust!!!!!!!!! It is super flavorful.I am loving it!!!!!!!!!! I also love the whipped cream its super flavorful. I love it because you can adjust it to your own personal sweetness. I have an incredible sweet tooth but other people in my family really don't and there in to butter cakes and fruit. Which I love to. Well I am going to go start making dinner because it takes a while so bye!

For the Crust:
• 10 graham cracker sheets
• 2 tablespoons brown sugar
• 1 stick butter, melted
For the Whipped Cream:
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
For the Lemon Cream:
• 1 can sweetened condensed milk (fat-free is fine)
• ¾ teaspoon lemon zest
• ½ cup fresh lemon juice (about 3-4 lemons)
• ¼ teaspoon pure lemon extract

Instructions

To make Crust: preheat oven to 350°. Pulse graham crackers in a food processor until finely ground. Place in a large bowl and add brown sugar and butter. Stir with a fork until combined. Press into a 9” pie plate. Bake for 12-15 minutes until brown. Cool completely.

While crust is cooling, make whipped cream. (I find it best to chill my mixing bowl before starting, so everything is super cold.) Add cream and sugar to the bowl of an electric mixer and beat on high speed until it doubles in size, then add vanilla. Continue beating on high speed until fluffy whipped cream forms. Chill until ready to use.

Stir sweetened condensed milk, ½ teaspoon lemon zest, lemon juice, and lemon extract in a large bowl until combined. Add half of your whipped cream and stir carefully until completely incorporated. Pour into cooled crust.

Decorate the top of your pie with the rest of your whipped cream.  it on using a star tip\ Sprinkle with remaining lemon zest. Chill until ready to use.Serve and enjoy!!!!!!!!!

Recipe adapted from-Crazy for Crust