This is a Paula Deen recipe! Need I say more?? That lady knows her food… especially desserts. I made this for Bunco Friday night and everyone LOVED it. A wonderfully creamy, lemon pie. I would suggest topping it with homemade whipped cream. In case you’ve never experienced it in all of its glory, I will post my favorite recipe for it soon. It very well may change your life. On to the pie….
1 3/4 cups crushed Nilla Wafers
1/4 cup sugar
6 T butter, melted
2 (14 ounce) cans sweetened condensed milk (I find Eagle Brand to be the best)
2 large eggs
2 egg yolks
1 t lemon zest
1/2 cup fresh lemon juice
1/4 cup sour cream
Garnish: whipped cream, lemon zest strips
Preheat oven to 350
In a small bowl, combine vanila wafer crumbs and sugar. Add melted butter, stirring until combined. Press mixture into bottom and up sides of a 9 inch pie plate: set aside.
In a large bowl, combine condensed milk, eggs, and egg yolks, whisking until smooth. Whisk in lemon zest and juice until smooth. Whisk in sour cream. Pour mixture into prepared crust; bake for 25-30 minutes or until center of pie is set. Let cool for 30 minutes. Cover and chill for at least 4 hours or up to 3 days. Garnish as desired.