Triple Lemon Pie
3 T. unsalted butter
2 pkg. (5.25 oz.) Lemon Thins cookies
2 T. sugar
3 T. minced lemon zest
3 large egg yolks
1 can (14 oz.) sweetened condensed milk
2⁄3 c. fresh lemon juice
1 c. heavy cream
2 T. powdered sugar
1 tsp. vanilla extract
Preheat oven to 350°. Melt butter. Crush 44 Lemon Thins cookies in a food processor until fine crumbs. Transfer crumbs to a mixing bowl. Mix sugar and 1 T. lemon zest into the crumbs with a fork until combined. Add the melted butter and stir with a fork until the mixture clings together. Press the crumbs evenly onto the bottom and up the sides of a 9" pie plate. Bake the crust at 350° for 8 - 10 minutes. Remove crust from oven to a cooling rack. Cool to room temperature.
Beat the egg yolks with a hand mixer on medium-high until light and fluffy, 3 - 5 minutes. Slowly pour in condensed milk while beating the mixture on medium high until thick and creamy, about 3 minutes. Add lemon juice and 1 T. zest and continue beating on medium-low until combined. Pour filling into cooled crust. Bake pie at 350° until center is set, yet still jiggly, 10 - 12 minutes. Remove pie from oven to a cooling rack; cool to room temperature. Refrigerate pie until chilled, 3 hours or overnight.
Beat the heavy cream in a bowl with a hand mixer to soft peaks. Add powdered sugar, 1 T. lemon zest and vanilla. Continue beating until medium peaks. Serve each slice of pie with a dollop of whipped cream.
I couldn’t find lemon thin cookies the last time I made this. So I bought Oreo Lemon thins and scraped the filling out of the cookies and set it aside at room temperature. Use the cookies to make the crust. Then beat the cookie filling in with the heavy whipping cream for the whipped topping. This was delicious!
