Lemon Pie

Step 1

To make crust; preheat oven to 350.

Step 2

In a large bowl, mix together your cookies and brown sugar. Pour in melted butter, stir to completely incorporate. You might have to add more butter. Once it is moist, pour into pie shell.

Step 3

Using the back of a measuring cup, press down to make crust.

Step 4

Bake for 8-10 minutes and let cool for 10 minutes.

Step 5

In a medium bowl, whisk together egg yolks. Set this aside.

Step 6

In a medium saucepan combine milk, sugar, heavy cream, lemon juice and zest, cornstarch, vanilla, and salt. Whisk it all together until smooth.

Step 7

Place the mixture on the stove over medium-high heat and keep whisking as it warms.

Step 8

Once it gets hot and just begins to bubble, remove the mixture from the stove. Ladle some of the hot mixture into the eggs while whisking constantly, this will temper the eggs so they don’t curdle. Repeat this 1 or 2 more times then add egg mixture back into the pot.

Step 9

Return to the stove and turn the heat back to medium.

Step 10

Continually whisk as the mixture begins to bubble and thicken so that the milk doesn't burn at the bottom of the saucepan.

Step 11

Once boiling, let it bubble while whisking for a full minute until nice and thick.

Step 12

Remove it from the heat and whisk through the cold butter.

Step 13

Pour the filling into the pie crust.

Step 14

Let the pie cool to room temperature, then chill it in the refrigerator for at least 4 hours until firm.

Step 15

Decorate the top with fresh berries, sliced lemons, and flowers!