Creamy Dreamy Lemon Pie
- 1 lb salad macaroni
- 4 hard-boiled eggs (chopped)
- 1 small onion, finely diced
- 3 celery ribs, diced small
- 1 small sweet pepper, seeded and diced small (red or orange)
- Dressing
- 2 cups light mayonnaise (do not use Miracle Whip)
- 1/2 cup sugar
- 1/8 cup yellow mustard
- 2 tablespoons dill pickle relish
- 1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
- 3/4 teaspoon celery seed
- 1/4 teaspoon salt
- paprika (to garnish)
How to Make It
- Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it.
- Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust.
- Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece!
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