No-Bake Lemonade Pie

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

For Garnish (optional):

• Lemon zest
• Whipped cream
• Fresh mint leaves

Directions

Preparing the Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C). (This step is optional if you prefer a no-bake crust. For a firmer crust, bake it for 10 minutes.)
2. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles coarse crumbs.
3. Press into the Pan: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
4. Bake (Optional): If baking, bake the crust for 10 minutes, then allow it to cool completely before adding the filling. If you prefer a no-bake crust, skip this step and refrigerate the crust while preparing the filling.

Making the Filling

5. Combine Filling Ingredients: In a large bowl, whisk together the sweetened condensed milk and fresh lemon juice until smooth and well combined.
6. Whip the Cream: In a separate bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form.
7. Fold Together: Gently fold the whipped cream into the lemon mixture until fully incorporated.
8. Pour and Chill: Pour the filling into the prepared crust, spreading it evenly with a spatula.
9. Chill: Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight.

Garnishing the Pie (Optional)

10. Add Garnishes: Before serving, garnish the pie with lemon zest, whipped cream, and fresh mint leaves if desired.

Kitchen Equipment Needed

• 9-inch pie pan
• Medium bowl
• Large bowl
• Whisk
• Electric mixer or stand mixer
• Spatula
• Measuring cups and spoons