Lemon Olive Oil Pie
Servings
8
Prep Time
20 minutes
Cook Time
35 minutes
Ingredients
- 1 ½ cup crushed shortbread cookies (Recommended: 1 10-ounce package Lorna Doone shortbread cookies, or 2 5.3-ounce packages Walker Shortbread Cookies)
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 3 large egg yolks
- ½ cup fresh lemon juice (from about 3 to 4 large lemons)
- 1 teaspoon finely grated lemon zest
-
3 tablespoons extra virgin olive oil
- ⅛ teaspoon salt
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- ¼ tsp salt
- Lemon zest, for garnishing
- Extra virgin olive oil, for drizzling
For The Crust:
For The Filling:
For Topping:
Instructions
Preheat the oven to 350°F.
- Make the crust: In a food processor, pulse the shortbread cookies until very finely ground (you should have about 1 ½ cups crumbs). Add the sugar and melted butter, and pulse until the mixture looks like wet sand. Press evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 13 - 15 minutes, until lightly tanned and fragrant. Let cool slightly.
- Make the filling: In a medium bowl, whisk together the condensed milk, egg yolks, lemon juice, lemon zest, olive oil, and salt until smooth and well combined. Pour into the cooled crust.
- Bake the pie: Bake for 18 to 22 minutes, until the edges are set but the center still has a gentle wobble. Cool completely at room temperature, then chill for at least 3 hours or overnight to fully set.
- Finish and serve: In a mixing bowl, whip the cream and powdered sugar until soft peaks form. Spread over the chilled pie and top with lemon zest. Just before serving, drizzle each slice with a touch of olive oil, if desired.
- Make ahead: The pie can be baked and chilled up to 2 days in advance. Add whipped cream and olive oil topping just before serving.
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