I hope you all had a great Thanksgiving! We sure did. My little brother Doug came down from Salt Lake to spend the weekend here. It was so nice to see him again and catch up. It had been a long time. He’s moving to New York City in January. It makes me sad he’ll live so far away, but at the same time I’m happy for him. He has accomplished so many things in his life and I could not be any more proud of him. Love you Doug!
As for this lemon pie, it really was amazing. It was one of the MANY we had for dessert after our Thanksgiving feast. You would not believe how many pies we had! It was so awesome. This one in particular was a huge hit! We all loved it. I’ve never had anything like it. It is very creamy, velvety and lemony. Totally delish!
Lemon Velvet Pie
Author: Life in the Lofthouse
- 1½ cups graham cracker crumbs
- 5 Tablespoons sugar
- ⅓ cup butter, melted
- 1 teaspoon unflavored gelatin
- 2 Tablespoons cold water
- 6 egg yolks
- 1½ cans (14 oz cans) sweetened condensed milk (2 cups)
- ¼ cup whipping cream
- ¼ teaspoon salt
- ½ cup fresh lemon juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 375 degrees.
- For the crust: Combine all ingredients and press into the bottom and sides of an 8-inch springform pan. Or you could use a 9-inch deep-dish glass pie plate.
- In a small bowl mix together the gelatin and cold water. Let stand for 5 minutes. Heat in microwave for 14 seconds. Set aside.
- For the filling: In a large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low for 30 seconds. Pour into prepared crust.
- Bake for 22-25 minutes or until center of pie looks set when gently shaken. Cool for 1 hour. Cover loosely and refrigerate at least 2 hours or more before serving.
- For topping: Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add sugar and vanilla and whip until cream holds medium peaks. Spread on top of pie and serve!