Lemon Velvet Cream Pie

Bake pie crust as directed on the package. Allow it to cool.

Preheat oven to 375 F.

In a small bowl soften gelatin in water for 5 minutes then heat it in the microwave for 14 seconds; set aside.

In a large bowl, combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes. Mix in gelatin, whipping cream (use all of the whipping cream except for 1/4 cup which you’ll use for the topping) and salt on low speed. Add lemon juice and beat on low speed for 30 seconds.

Pour into the prepared crust (pie will be really full). Bake 22 to 25 minutes or until center of pie looks set when gently shaken. Cool on a wire rack for 1 hour. Then cover loosely and refrigerate at least 2 hours.

Whip remaining whip cream with 1/4 cup sugar until thick and fluffy.
Top pie with whipped cream just before serving. Use lemon to slice for garnish if desired.