Lemon Velvet Cream Pie

1. 1

   Bake pie crust as directed on the package. Allow it to cool.

2. 2

   Preheat oven to 375 F.

3. 3

   In a small bowl soften gelatin in water for 5 minutes then heat it in the microwave for 14 seconds; set aside.

4. 4

   In a large bowl, combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes. Mix in gelatin, whipping cream (use all of the whipping cream except for 1/4 cup which you'll use for the topping) and salt on low speed. Add lemon juice and beat on low speed for 30 seconds.

5. 5

   Pour into the prepared crust (pie will be really full). Bake 22 to 25 minutes or until center of pie looks set when gently shaken. Cool on a wire rack for 1 hour. Then cover loosely and refrigerate at least 2 hours.

6. 6

   Whip remaining whip cream with 1/4 cup sugar until thick and fluffy.

7. 7

   Top pie with whipped cream just before serving. Use lemon to slice for garnish if desired.

No additional tips available.