Gluten Free Lemon Cream Pie
Pucker up for this gluten free lemon cream pie, which is basically a key lime pie made with lemon! This lemony pie has just the right amount of sweetened whipped cream to balance the tartness.
Ingredients
- 1 gluten free graham cracker pie crust (homemade or store bought)
- 2 14-oz cans sweetened condensed milk
- 3 large egg yolks
- ¾ cup plus 2 tbsp fresh lemon juice (from about 5-6 lemons)
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Make gluten free graham cracker crust according to instructions from Gluten Free Key Lime Pie, or use a store bought gluten free graham cracker crust. If making from scratch, set on wire rack to cool while making filling.
- Preheat oven to 375°. Measure 3 tablespoons of sweetened condensed milk from one can and set aside.
- In large bowl, mix the rest of the sweetened condensed milk, egg yolks, and lemon juice with a wire whisk until well combined.
- Pour filling into crust and bake pie for about 15 minutes,, until filling is mostly set with just a little jiggling in the center.
- Remove pie from oven and place on wire rack to cool completely. Chill in refrigerator for at least 3 hours.
- In bowl of stand mixer fitted with whisk attachment, add heavy whipping cream, reserved 3 tablespoons sweetened condensed milk, and vanilla extract and whip on medium high to stiff peaks. Spread on top of pie. Cut into slices and serve. Store in refrigerator for no more than 4-5 days.
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