heavenly lemon cream pie

tried to find a replication recipe for a pie we had at a quaint restaurant outside bryce canyon national park. this is super similar. found it at lifemadesimplebakes.com

ingredients

crust

1 1/2 C graham cracker crumbs

2 T sugar

pinch salt

1/2 C butter, melted

filling

3/4 C sweetened-condensed milk

1/3 C fresh lemon juice

2 T lemon zest

1 1/4  t lemon extract

1 1/2 C heavy cream

1 C powdered sugar

1 1/2 t vanilla

1-2 drops yellow food coloring gel (optional)

pinch salt

12oz mascarpone

topping

homemade whipped cream

1 - 1 1/2 pints fresh raspberries, mint and lemon slices for garnish

directions

preheat oven to 325. combine crust ingredients and press into 9-in pie dish. bake 7 minutes and cool. combine milk, juice, zest and lemon extract and whisk. in a stand mixer, whisk cream, powdered sugar, vanilla, food coloring and salt. start on low and work up to high and whip til stiff. add milk mixture and mix for 30 seconds on medium speed. add the mascarpone and mix til combined, about 30-45 seconds on medium speed. pour filling into the cooled crust and spread into an even layer. cover with plastic wrap and chill at least 4 hours. using a frosting bag, squeeze swirls of whipped cream around the border of the pie, placing lemon slices between each one. arrange raspberries atop the entire pie and then place one mint leave atop each swirl and top with a raspberry. enjoy!