Ingredients
Scale
Graham Cracker Crust
- 1 1/2 cups (201g) graham cracker crumbs, from about 12 graham crackers
- 2 tbsp (26g) sugar
- 7 tbsp (98g) butter, melted
Lemon Filling
- 3/4 cup sweetened condensed milk
- 1/4 cup fresh squeezed lemon juice
- 2 tbsp lemon zest
- 1 1/2 cups heavy whipping cream
- 1 cup (115g) powdered sugar
- 12 oz mascarpone cheese
- yellow icing color or food coloring, if desired
Lemon Whipped Cream
- 3/4 cup heavy whipping cream
- 1/2 cup (58g) powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- Lemon slices
- Mint leaves, optional
Instructions
- Preheat oven to 325°F (163°C) and grease an 8- or 9-inch pie pan.
- Crush graham crackers and combine with sugar and melted butter. Press into pie pan and bake 8-10 minutes. Cool.
- For filling: mix sweetened condensed milk, lemon juice, and lemon zest. In another bowl, whip cream and powdered sugar to stiff peaks. Add mascarpone and fold gently.
- Fold 1/3 of lemon mixture into whipped cream, then remaining lemon mixture. Add coloring if desired.
- Pour filling into cooled crust and refrigerate 4-5 hours until firm.
- For whipped cream topping: whip all ingredients to stiff peaks. Pipe swirls on pie and garnish with lemon slices and mint.
- Refrigerate until serving.
- Prep Time: 6 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American