Ingredients
Vegetable oil spray
1 1/2 c. crushed graham crackers (from about 27 squares)
1/3 c. sugar
6 tbsp. salted butter, melted
3 c. sweetened condensed milk
3 c. egg yolks
2/3 c. fresh lemon juice (from 3 to 4 lemons)
Pinch of sea salt
1 c. heavy cream
2 tbsp. sugar
1 tsp. pure vanilla extract
Lemon slices, for garnish
Grated lemon zest, for garnish
Mint sprigs, for garnish
Preparation
Step 1To make the lemon pie: Preheat the oven to 350ºF. Lightly spray a 9" pie plate with vegetable oil.Step 2In a large bowl, combine the crushed graham crackers and ⅓ cup of the sugar and stir to blend. Stir in the melted butter until well blended. Press the cracker mixture onto the bottom and up the sides of the prepared pie plate. Bake until firm, about 8 minutes.Step 3Meanwhile, in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.Step 4Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about 10 minutes.Step 5Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, at least 1 hour and up to 3 days.Step 6Just before serving, make the whipped cream topping: In a medium bowl, with a handheld electric mixer, beat the cream, sugar, and vanilla on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.Step 7Spread the cream on the cooled pie. Garnish with fresh lemon slices, a sprinkle of lemon zest, and mint sprigs.
