Lemon Velvet Cream Pie

26 Dec

  • 1 portion  Alan’s Pie Pastry, or 1 rolled refrigerated unbaked pie crust
  • 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
  • Whipped Cream
  • Thin lemon peel slivers

1. Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12 inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan (see Blind Baking*); fill with dried beans or pie weights. Place on a foil-lined baking sheet; bake 30 minutes. Carefully remove foil pan. Bake 15 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.)

2. In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.

3. 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 (pie will be full).

4. 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.

5. Top with whipped cream and lemon peel slivers just before serving. Makes 8 servings.

*Blind Baking:When blind baking (prebaking the pastry shell) for the Lemon Velvet Cream Pie, Alan uses a disposable 8-3/4 inch foil pie pan to help the pastry keep its shape. Snip the rim of the foil pie tin every 2 inches or so and fold the rim upwards. After fitting the dough in the pie plate and crimping the edge, place the foil pie tin on top of the dough. Fill the tin with dried beans or pie weights and bake as specified in the recipe.

Better Homes & Gardens, November 2010

I made this one exactly as recommended, except because I forgot to read ahead (as usual), I didn’t have a second pie pan (see Blind Baking above) so I tried to shape one out of foil.  As you can see from the photo above, the pie crust was not pretty and I feared disaster!  If this happens to you, fear not! as it turns out whipped cream topping can hide any mistake just so long as it still tastes great (and it will).

Or you can always eat the whipped cream straight from the can as demonstrated by my boyfriend, Tom..

Everyone loved it at Christmas!


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