Creamy, delicious and so easy to make, yet tasty enough for any celebration!
You’ll Need :
Crust
1 Pillsbury™ refrigerated pie crust, softened as directed on box SAVE $
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
4 drops yellow food color, if desired
How to :
1 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.
2 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.
3 Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
4 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.
Expert Tips
You can use thawed frozen whipped topping in place of the whipping cream. Fold lemon mixture into 3 cups whipped topping, and serve additional whipped topping with the pie.
You can change up the flavor to make a creamy lime pie if you use fresh limes instead of lemons.
Top the pie with dollops of whipped cream and fresh raspberries, strawberries or blueberries.
