Lemon Pie with Graham Cracker Crust
Directions
- 1Combine graham cracker crumbs, granulated sugar, and melted butter in a food processor.
- 2Press the mixture into a 9-inch pie dish.
- 3Bake the crust at 350°F for 10 minutes.
- 4Open the cans of sweetened condensed milk.
- 5Pour sweetened condensed milk into a bowl.
- 6Add egg yolks, fresh lemon juice, and lemon zest to the bowl.
- 7Whisk the filling mixture until smooth.
- 8Pour the filling into the baked pie crust.
- 9Bake the pie for 20 minutes until the edges are set.
- 10Chill the pie for at least 2 hours.
- 11Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- 12Spread the whipped cream over the chilled pie and serve cold.
Ingredients
- 1.75 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 5 tbsp melted butter
- 2 cans sweetened condensed milk
- 4 egg yolks
- 0.75 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Equipment
food processorpie dishcan openerbowlwhisk
Tips
- You can use pretzel crust or biscoff crust instead of graham cracker crust for the pie.
- Chill the pie for 2 or more hours before serving.
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