Lemon Velvet Cream Pie


Crust
1 1/2 c graham cracker crumbs
5 Tbsp sugar
1/3 c butter, melted

Filling
1 tsp. unflavored gelatin
2 Tbsp cold water
6 egg yolks
1 1/2 14-oz. cans sweetened condensed milk (2 cups)
1/4 cup whipping cream
1/4 tsp. salt
3/4 cup lemon juice

Topping
1 c heavy whipping cream
1/4 c powdered sugar
1 tsp vanilla

Preheat oven to 375 degrees F.

Crust: Combine all ingredients and press against sides and bottom of springform pan. (I use a measuring cup to do this - works great!) Set aside.
In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.

In 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 speed for 30 seconds. Pour into prepared crust.

Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.

Topping: Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak. Spread on top of pie.

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