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Lemon-Velvet Cream Pie
tsp. unflavored gelatin
tbsp. cold water
cups sweetened condensed milk
cup whipping cream
cup lemon juice
Preheat oven 375F. Bake pie crust.
In a small bowl soften gelatin in water 5 min. Heat in microwave 14 seconds; set aside.
In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2-3 min until well combined. Beat in gelatin, whipping cream, and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into crust.
Bake 22-25 min or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hr.
Top with whipped cream and serve.
1 Serving ()
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