Lemon Cream Pie

Yesterday we had family over for the 4th of July. It was an incredibly fun day that was complete with good food, lots of laughter, and of course, fireworks. I needed something to make for dessert and went to my stack of recipes I'd cut out and been waiting to try. I found this one from Real Simple magazine and it just looked like the perfect summer dessert!

INGREDIENTS
9 oz. ginger snaps
6 T. unsalted butter, melted
2 T. granulated sugar
1 t. kosher salt
2 large eggs
1 14 oz. can sweetened condensed milk
1 T. finely grated lemon zest, plus more for serving, plus ½ c. lemon juice
1 c. heavy cream
2 T. confectioners sugar

DIRECTIONS

1. Heat oven to 350. In a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16-18 minutes. (Note: the bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker style one.) Let cool.
2. In a medium bowl, whisk together the eggs, condensed milk, lemon zest and jice, and the remaining ½ teaspoon of salt. Pour the mixture into the crust and bake until set in the center, 18-20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
3. Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2-3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.

NOTE: This pie can be baked up to 2 days in advance; refrigerate, covered. Top with the whipped cream and lemon zest just before serving.