Celebrate the 4th With Our Star Spangled Lemon Cream Pie
4th of July is TOMORROW, people! Since no Independence Day is complete without pie, we’re whipping up a patriotic one just for you. Oh, and we’re topping it off with berries and fresh whipped cream. Can you say YUM? Introducing our Star Spangled Lemon Cream Pie! Now, let’s get baking.
Ingredients:
Preheat oven to 325 degrees F. In a large bowl, combine the graham cracker crumbs, melted butter and sugar. Mix.
- 1 3/4 cups graham cracker crumbs
- 1/3 cup salted butter, melted
- 1/4 cup sugar
- 2 14-oz cans condensed milk
- 3/4 cup lemon juice
- 4 egg yolks
- 2 cups heavy whipping cream
- 1 tablespoon vanilla
- 4 tablespoons sour cream
- blackberries
- raspberries
- blueberries
Instructions:
- Preheat oven to 325 degrees F. In a large bowl, combine the graham cracker crumbs, melted butter and sugar. Mix. Press into the bottom of a greased 9” pie pan. Bake for 10 minutes. Let cool 10 minutes.
- Preheat oven to 375 degrees F. Combine condensed milk, lemon juice and egg yolks in a large bowl. Whisk together. Pour into pie pan. Bake for 20 minutes. Let cool. Refrigerate for one to two hours.
- In a stand mixer, beat heavy whipping cream until soft peaks form. Add vanilla and sour cream. Fill a piping bag with whipped cream.
- Time to decorate! Fill the upper left-hand corner of the pie with blackberries. Then, starting at the bottom, place raspberries in a row and alternate with a row of whipped cream. Continue until the pie is covered. Garnish the cake plate with blueberries. Enjoy!
Press the mixture into the bottom of a greased 9” pie pan. Bake for 10 minutes. Let cool 10 minutes.
Preheat oven to 375 degrees F. Combine condensed milk and lemon juice in a large bowl.
Add egg yolks and whisk.
Pour your filling into the pie pan. Bake for 20 minutes.
Let your pie cool. Then, cover with plastic wrap and refrigerate for one to two hours.
In a stand mixer, beat heavy whipping cream until soft peaks form. Add vanilla and sour cream. Fill a piping bag with whipped cream.
Time to decorate! Fill the upper left-hand corner of the pie with blackberries. Then, starting at the bottom, place raspberries in a row and alternate with a row of whipped cream. Continue until the pie is covered.
Garnish the cake plate with blueberries.
Ta-da! Now THAT is one patriotic pie.
Red, white and blueberries!
You’ll be setting off some serious fireworks with this show-stopping dessert. Happy 4th of July!
