GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/3 cup of sugar
Mix everything and press into a pie plate. Bake at 350° for 8 minutes, then set aside to cool while you make the filling.
(2) 14 ounce cans of sweetened condensed milk (NOT EVAPORATED)
3 egg YOLKS (yolks only)
2/3 cup freshly squeezed lemon juice
Beat the filling ingredients with electric mixer for 3 minutes. Pour into baked crust. Bake at 350° for 12 minutes.
Cool for 10 minutes, then put in refrigerator for at least 2 hours.
After chilled, top with whipped cream and serve.
Any whipped cream will work, but this is my "go to" whipped cream recipe because it doesn't deflate, even after a couple days in the fridge, it stays nice and fluffy.
STABILIZED WHIPPED CREAM
8 ounces of cream cheese.....room temperature
1/2 cup sugar
1 teaspoon vanilla
2 cups heavy whipping cream
Whip room temperature cream cheese until smooth. Add sugar vanilla and about 1/2 cup of the whipping cream. Beat until very smooth. Add the rest of the whipping cream and beat until you get stiff peaks.