“Berry Good Lemon Pie” Citrus John Sunvold - Use 9/9.5 inch plate. Serves eight. Crust 25 vanilla sandwich cookies (Vanilla Oreos) 4-5 T. butter Place whole cookies in food processor and pulse until cookies resemble wet sand. Melt butter and pour over cookie crumbs and mix until butter is evenly distributed. Press crumbs evenly into pie pan. Bake crust at 375 degrees for 8 minutes. Let cool completely (to room temperature). Filling 2 14 oz. Cans Sweetened Condensed Milk 1 C. Lemon Juice Two Eggs and one egg yolk (beaten together) Empty sweetened condensed milk in a medium mixing bowl and blend in 1 cup of the lemon juice Add the eggs to the mix and blend thoroughly. Pour into crust and bake for 15-20 minutes (at 375 degrees). Remove from oven and cool on a cooling rack. Chill. Cover chilled pie with Smucker’s Orchard’s Finest Triple Berry Preserves. Depending on the size of your pan, you will use between 3/4- 1 1/4 C. of the preserves. Top pie generously with the topping below. Pie Topping 2 Cups Heavy Cream 5 oz. White Chocolate (broken into small pieces) Bring one cup of cream to a boil over medium heat. Add White Chocolate and stir constantly until the chocolate is melted, and mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least four hours. In a large bowl, beat the rest of the cream with an electric mixer set on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Top with fresh berries, in season. Garnish as desired, if desired. Lemon zest for color (optional).