Homemade Whipped Cream

 Ingredients

• 1 pint heavy whipping cream
• 3 Tbsp. powdered sugar
• 1 tsp vanilla extract (optional)

Directions

• Pour heavy whipping cream into stand mixer with whisk attachement
• Add powdered sugar 1 Tbsp. at a time
• Whipeuntil semi stiff peaks

Banana Pudding a la Magnolia Bakery

Ingredients

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (slightly green and the stem)
• 1 (12 oz.) box Nilla Wafers

Directions

1. In the stand mixer or in a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute.
2. Add the pudding mix and beat well - about 2 minutes.
3. Cover with cling film and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
4. In the stand mixer or in a large bowl, whip the heavy cream until stiff peaks form (about 5 minutes). Gently fold the pudding mixture into the whipped cream until no streaks of pudding remain.
5. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
6. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

- This dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works). 

Source
Magnolia Bakery

Atlantic Beach Pie (aka Lemon Pie with Saltine Crust)

Ingredients

Crust

• 6 oz saltine crackers (1 1/2 sleeves or 53-55 crackers)
• 1/4 cup light corn syrup
• 10 tablespoons melted unsalted butter

Filling

• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 tablespoon grated lemon zest
• 1/2 cup lemon or lime juice or a mix of the two

Topping

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• Flaky salt (optional)

Directions

1. Preheat oven to 350º.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. 
3. Add the sugar, then knead in the butter until the crumbs hold together like dough. 
4. Press into an 8 inch pie pan. 
5. Chill crust for 15 minutes.
6. Bake for 18 minutes or until the crust colors a little.
7. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice. It is important to completely combine these ingredients. 
8. Pour into the shell and bake for 16 minutes until the filling has set. 

Topping
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.

Serve pie with fresh whipped cream and a sprinkling of sea salt.

Notes
- Makes one pie
- The pie needs to be completely cold to be sliced

UPDATED RECIPE:  https://www.cookscountry.com/recipes/8305-north-carolina-lemon-pie?sqn=8SKoV0ZpmjlTXvg70Sc4IOjT1Mh%2BzZMOO/FqN0e7W5I%3D%0A

https://www.youtube.com/watch?v=mSNQR77305o


Recipe Source
https://www.youtube.com/watch?v=0YMbgS0AdXs
http://www.npr.org/2013/04/11/176279512/a-north-carolina-pie-that-elicits-an-oh-my-god-response
http://www.crunchygooey.com/2013/08/lemon-pie-with-saltine-crust-aka-bill.html
http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe.html
http://www.thekitchn.com/basic-technique-how-to-make-wh-102056
http://www.newsobserver.com/living/food-drink/article48068925.html