Yield: 8-10 Servings: (1) 9" Pie
Bake: 10 Mins. (Crust)
1-1/4 cups all purpose flour
1 stick unsalted butter, cold and cut into pieces
1/4 teaspoon salt
1/4 cup ice water (more or less, depending on your humidity)
1 1/2 cups granulated sugar
1/3 cup cornstarch
1 1/2 cups cold water
2 egg yolks, beaten
1/4 cup lemon juice
Pinch of kosher salt
--1 (14-oz. can) Sweetened Condensed Milk (reserve for assembling pie later on)
Whipped Cream/Topping, divided
1-3/4 cup heavy whipping cream
1/3 cup sifted confectioners' sugar
1 teaspoon vanilla extract
Add flour to a food processor, and then add the butter pieces. Pulse a few times until the mixture resembles small peas. Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls. Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat. Cover with plastic wrap and chill at least 4 hrs. or overnight. Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).
Preheat oven to 425F.
Line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork. Gently place tin foil over inside of crust, and place beans (or pie ball weights) over foil to weight bottom of crust down while baking. Bake for 10 to 12 minutes. Remove from oven and let cool completely before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)
In a ‘cold’ small saucepan, mix together water and cornstarch.
When the cornstarch dissolves, add sugar, lemon juice, slightly beaten egg yolks, and kosher salt.
Cook over medium heat stirring constantly until it thickens and comes to a boil.
Remove the thicken lemon mixture from the heat (or cook longer if you’d like it thicker).
Let the filling cool completely before using (but first cover top of filling with plastic wrap to prevent a skin from forming).
Whipped Cream/Topping, divided: (2/3 for incorporating into filling / 1/3 for topping)
Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar in batches and continue beating on high speed until stiff peaks form. Add the vanilla extract and whip to incorporate. Set aside.
Assemble the Pie
In a large mixing bowl, combine lemon pie filling and sweetened condensed milk and stir until they are well combined. Add 2/3rds of the prepared whipped cream (reserving 1/3 for topping); fold together until well combined. Pour the filling into the prepared crust leaving a high mound in center, top with reserved 1/3 of whipped cream, and refrigerate for a minimum of 4 hours until the filling is set. ~ Enjoy!