I get really excited about finding a recipe that is visually pleasing. Flavor is the first priority, but this pie lends itself to a minimalist presentation that is very appealing. Sometimes when I’m taking photos of food, I find myself disappointed by a delicious dish that photographs like a limp dishrag. While this could have something to do with my photographic skills, I made a promise to myself when I started writing this blog that I would never employ any of the tricks professional photographers use to make food look more appetizing – like spraying hair spray on grapes to make them shiny, or putting dish soap into drinks to make them more bubbly. What you see is what my food really looks like, even if it’s not always perfect. So I’m really happy about how this pie looks and tastes.
This recipe is also very typical of the kind of simple but delicious dessert that Laura Bush preferred for small private dinners for friends and family. She shared this recipe with me recently, but it could easily have appeared on a White House menu, given the juxtaposition of zingy citrus flavor and creamy texture. It’s unassuming, yet very satisfying.
It’s surprising, given how popular key lime pie and lemon meringue pie are, that this citrus pie isn’t more commonly found in restaurants and on blogs. This is an American classic waiting to be recognized. And it’s not expensive, difficult to make, or time-consuming in preparation. I hope you’ll add this to your repertoire of delicious desserts. It’s a keeper!
Prep time: 30 minutes plus two hours for pie to chill
- 1 graham cracker pie shell
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/3 cup fresh lemon juice
- 1/3 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1 can (14 ounces) sweetened condensed milk
- 6 egg yolks
- Preheat oven to 350 degrees
- Combine egg yolks with citrus juices in a mixing bowl.
- Whisk together well.
- Add sweetened, condensed milk and stir well.
Pour into premade pie shell.
- Bake for 15 minutes in oven.
- Remove. Cool to room temperature, then chill in refrigerator for 2 hours.
- Before serving, whip heavy cream in mixer set on high speed, gradually adding 2 tablespoons powdered sugar.
- Cut into narrow serving sizes, garnish with whipped cream and serve.
Graham Cracker Crust, if you prefer not use a pre-made crust:
For a 9-inch pie
- 1 ½ cups graham crackers, crushed
- 3 tablespoons sugar
- 1/3 cup butter, melted
- Mix graham cracker crumbs, butter and sugar together.
- Press mixture into a pie pan, evening out the crumbs to they are level along bottom and sides.