Lemon Pie with Graham Cracker Crust

50 mins
Serves 1
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Directions

  1. 1Combine graham cracker crumbs, granulated sugar, and melted butter in a food processor.
  2. 2Combine graham cracker crumbs, granulated sugar, and melted butter in a food processor.
  3. 3Combine graham cracker crumbs, granulated sugar, and melted butter in a food processor.
  4. 4Press the mixture into a 9-inch pie dish.
  5. 5Press the mixture into a 9-inch pie dish.
  6. 6Press the mixture into a 9-inch pie dish.
  7. 7Bake the crust at 350°F for 10 minutes.
  8. 8Bake the crust at 350°F for 10 minutes.
  9. 9Bake the crust at 350°F for 10 minutes.
  10. 10Open the cans of sweetened condensed milk.
  11. 11Open the cans of sweetened condensed milk.
  12. 12Open the cans of sweetened condensed milk.
  13. 13Pour sweetened condensed milk into a bowl.
  14. 14Pour sweetened condensed milk into a bowl.
  15. 15Pour sweetened condensed milk into a bowl.
  16. 16Add egg yolks, fresh lemon juice, and lemon zest to the bowl.
  17. 17Add egg yolks, fresh lemon juice, and lemon zest to the bowl.
  18. 18Add egg yolks, fresh lemon juice, and lemon zest to the bowl.
  19. 19Whisk the filling mixture until smooth.
  20. 20Whisk the filling mixture until smooth.
  21. 21Whisk the filling mixture until smooth.
  22. 22Pour the filling into the baked pie crust.
  23. 23Pour the filling into the baked pie crust.
  24. 24Pour the filling into the baked pie crust.
  25. 25Bake the pie for 20 minutes until the edges are set.
  26. 26Bake the pie for 20 minutes until the edges are set.
  27. 27Bake the pie for 20 minutes until the edges are set.
  28. 28Chill the pie for at least 2 hours.
  29. 29Chill the pie for at least 2 hours.
  30. 30Chill the pie for at least 2 hours.
  31. 31Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  32. 32Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  33. 33Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  34. 34Spread the whipped cream over the chilled pie and serve cold.
  35. 35Spread the whipped cream over the chilled pie and serve cold.
  36. 36Spread the whipped cream over the chilled pie and serve cold.

Ingredients

  • 1.75 cups graham cracker crumbs
  • 1.75 cups graham cracker crumbs
  • 1.75 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 5 tbsp melted butter
  • 5 tbsp melted butter
  • 5 tbsp melted butter
  • 2 cans sweetened condensed milk
  • 2 cans sweetened condensed milk
  • 2 cans sweetened condensed milk
  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks
  • 0.75 cup fresh lemon juice
  • 0.75 cup fresh lemon juice
  • 0.75 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 1 tbsp lemon zest
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 2 tbsp powdered sugar
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 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.