Luscious Lemon Pie

Look no further when you desire a lemon pie.  This is a revamp version of an earlier post I did on, Best Ever Key Lime Pie.  I switched out the lime juice for lemon juice.  This is awesome and that's all I have to say!

RECIPE:

9 in graham cracker pie crust (already baked)
( I made my own and used a 9 inch springform pan)
I used 2 packages of graham crackers usually there is three in the box, (process in a food processor), add 4 T. melted butter and continue to process, form an edge on springform pan and bake for 15 minutes in a 350 degree oven.  Cool to room temperature.

6 lemons or (I used 1 cup of Realemon as a substitue for the fresh)
1/4 cup sugar
1 Tbsp lemon zest
1 8oz package cream cheese (room temp)
1 14oz can of sweetened condensed milk
2 Tbsp of lemon juice
1 and 1/4 teaspoon of gelatin
1 package of vanilla instant pudding
1 tsp of vanilla extract

Zest the lemons and then juice the lemons until you have 1 cup of juice. Set aside the 2 Tbsp of juice in a small dish.
Add sugar and zest- pulse for 30seconds

Add the cream cheese and pulse until incorporated- 30 seconds or so

Add the condensed milk and instant pudding - pulse for another 30 seconds
scrape down the sides of the bowl

Add the 1 and 1/4 tsp of gelatin to the 2 Tbsp of lemon juice, combine and heat on high in the microwave for 15 seconds.

While processor is running, add the gelatin and lemon juice mixture, and the remaining lemon juice, then add the vanilla extract. Pulse for about 15 to 20 seconds. Pour into the pie shell and refrigerate for  at least 3 hours or overnight. Serve with whip cream and garnish with limes

I whipped 2 cups of heavy cream with 1/4 cup of powder sugar and piped out rosettes on pie, or you can make it simple and use Cool Whip. Enjoy!