Ingredients
2egg yolks
1large egg
28ozsweetened condensed milk,(2 cans)
1cuplemon juice,freshly squeezed
1graham cracker crust,prepared, cooled for at least 10 minutes if homemade
1½cupssour cream
2tbspsugar
1tspvanilla extract
Preparation
Preheat the oven to 350 degrees F. Set a rack in the middle position.
In a bowl, whisk the egg yolks and whole egg until thoroughly combined. Stir in the sweetened condensed milk until blended. Add the lemon juice and stir to blend.
Pour into the baked pie shell.
Set the pie in the middle of the oven and bake for 25 minutes or until the outside edges look set and the center still jiggles slightly.
Set the pie on a rack to cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight.
In a bowl, stir together the sour cream, sugar, and vanilla until blended.
1 to 2 hours before serving, preheat the oven to 350 degrees F. Set a rack in the middle position.
Spread the topping over the pie.
Bake the pie for 10 minutes to set the sour cream.
Remove the pie from the oven, cool briefly, and return to the refrigerator to chill for at least 45 minutes until cold.
Slice and enjoy!
