Pie - Lemon Cream Pie
Posted: 08 Jun 2019, 04:34
1 Pillsbury™ refrigerated pie crust, softened as directed on box
Filling:
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice (from 2 to 3 medium lemons)
3 cups whipping cream, divided
4 drops yellow food color, if desired
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes. In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff. Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set. In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.