Easy Meyer Lemon Pie with Condensed Milk

 Easy Meyer Lemon Pie with Condensed Milk

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Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 6 tbsp unsalted butter melted and cooled slightly
• 1/8 tsp salt see notes
• For the Filling:
• 2 10-oz cans sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup fresh Meyer lemon juice see notes
• Meyer lemon zest add all the zest from lemons you use
• Optional Toppings:
• Lemon whipped cream see notes
• Toasted shredded coconut

Instructions

1. Preheat oven to 350F.
2. In a small bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut, 6 tablespoons melted butter and 1/8 teaspoon salt. Stir until evenly moist. Press onto the bottom and up the sides of a 9-inch pie dish. Set aside.
3. In a large bowl, stir 2 cans sweetened condensed milk, 1/2 cup sour cream, 3/4 cup lemon juice and lemon zest until thoroughly combined.
4. Optional: To ensure the smoothest filling, sift your filling into your pie dish through a fine mesh sieve to get rid of lumps (see notes).
5. Bake for about 20 minutes or until the sides are starting to firm up but the middle is still a little jiggly (not soupy). Allow to cool slightly before chilling in the fridge so it can set completely, preferably overnight.
6. Serve with lemon whipped cream and toasted shredded coconut.

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