It’s possible you didn’t know that today is National Pie Day. That is why we are here. Certain things just need to be celebrated and pie is one of them. Celebrating holidays that seem random are kind of our favorite. We all need an excuse to do something a little out of the ordinary–especially on a Tuesday.
Whether you are picking a pie up from the store, making one from scratch or ordering one from Uber Eats, we hope you find some way to fit in a slice of deliciousness.
We shared this recipe from the one and only Joanna Gaines last year and it is making an appearance today as well for obvious reasons.
Pie Filling Ingredients:
3 cups Eagle Brand “sweetened condensed” Milk
3 egg yolks
⅔ cup lemon juice
1 dash salt
1 ½ cups crushed graham crackers
6 tbs butter
⅓ cup sugar
Whipped Cream Ingredients:
1 small carton of heavy whipping cream
2 tbsp sugar
1 tsp vanilla extract
- Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased (I use Baker’s Joy non-stick spray) pie dish. Bake for 8 minutes at 350.
For Pie Filling:
- Mix Eagle Brand Milk, egg yolks, lemon juice and salt in a mixer. Mix well- I typically beat with my mixer for 4-5 minutes on medium speed. Pour into pie crust and bake for 10 minutes at 350.
- Place pie in the refrigerator for at least an hour so it will set.
For Whipped Cream:
- Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.