Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons lemon zest
3 large eggs
1 tablespoon culinary lavender buds
1/4 cup cornstarch
1/4 teaspoon salt
For the Whipped Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Fresh lavender sprigs, for garnish
Instructions:
Prepare the Crust:
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Prepare the Filling:
In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer. Remove from heat and add culinary lavender buds. Let steep for 10 minutes, then strain out the lavender.
In a medium bowl, whisk together granulated sugar, lemon juice, lemon zest, eggs, cornstarch, and salt.
Gradually whisk in the warm cream mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency.
Remove from heat and let cool slightly. Pour the filling into the cooled graham cracker crust and smooth the top. Refrigerate for at least 4 hours, or until fully set.
Prepare the Whipped Cream Topping:
In a medium bowl, whip 1 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish with fresh lavender sprigs for an elegant touch.
Serve:
Slice and serve chilled. The creamy lemon filling with a hint of lavender creates a refreshing and sophisticated dessert.