Meyer Lemon Pie With Arbequina EVOO Whipped Cream

For Pie Crust:

1. Preheat oven to 350F
2. Break graham crackers down in food processor. Combine graham cracker crumbs and sugar in a mixing bowl, add in melted butter and mix well.
3. Scoop mixture into a 9inch pie pan and press down firmly into an even layer on the bottom and sides of pie dish
4. Bake pie crust for 8-10 minutes until it’s lightly golden brown
5. Remove from oven and set aside to cool while making filling, leave oven on

For Filling:

1. In large mixing bowl whisk together lemon juice, sweetened condensed
   milk, and egg yolks
2. Pour filling into cooled graham cracker crust and spread around evenly
3. Bake for 18-22 minutes, until top of pie is set and slightly jiggly
4. Remove pie from oven and cool to room temperature for about two hours.
5. Transfer pie to fridge and to chill for 6 hours or overnight.

For Olive Oil Whipped Cream:

1. Just before serving pie, add heavy whipping cream, olive oil, maple syrup, vanilla and salt to a stand mixer
2. Mix on high until soft peaks form, about 3 minutes
3. Decorate pie with whipped cream
4. Zest lemon peel on top (optional)