It’s March, and that means my favorite holiday… Pi(e) Day! As the world is figuring out how to live with COVID and slowly opening back up, we were able to do a big Pie Day bonus event for Cookbook Club. Continuing to find fun ways to use lavender in my cooking, I made a Lavender Lemon Cream Pie. It was easy and people loved it, so it’s a keeper creation that I will make again.
Guessipe
crust
- 1 1/2 graham cracker crumbs
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 6 TBSP butter, melted
filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- 2 tsp lemon zest
- 2 tsp dried culinary lavender, ground
- 2 cups heavy cream
Combine all Crust ingredients in a large bowl. Press into a 9-inch pie dish and bake at 375 degrees F for 7 minutes. Allow to cool completely.
In a bowl, stir together sweetened condensed milk, lemon juice, lemon zest, and lavender. Set aside.
Whip the heavy cream until stiff peaks form.
Fold the lemon mixture into the whipped cream.
Scoop the filling into the cooled graham cracker crust. Chill overnight.
