Lemon Cream Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks, lightly beaten
• 1/3 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until the edges are lightly browned. Allow to cool completely on a wire rack.
3. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water, stirring constantly. Cook over medium heat until the mixture thickens and begins to bubble. Reduce the heat to low.
4. Slowly whisk about 1/2 cup of the hot sugar mixture into the egg yolks to temper them. Gradually add the yolk mixture back into the saucepan, stirring constantly.
5. Stir in the lemon juice, zest, and butter, cooking for an additional 2 minutes until the mixture is thick and glossy. Pour the lemon curd filling into the prepared crust and smooth the top with a spatula.
6. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
7. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled lemon pie.
8. Garnish with additional lemon zest or thin lemon slices before serving.