Creamy Lemon Pie
Description
Enjoy this creamy lemon pie for your next celebration. It's prepared with just 7 ingredients on a yummy graham cracker and almond crust.
Ingredients
Graham Cracker Almond Crust:
9 full-sheet graham crackers
1/2 c. salted, roasted almonds
1 T. granulated sugar
5 T. unsalted butter, melted
Filling and Topping:
2 (14 oz.) cans full-fat sweetened condensed milk
3/4 c. freshly squeezed lemon juice, from about 4 lemons
4 large egg yolks
Garnishes: lemon zest, lemon slices, almonds, whipped cream, or meringue topping
Directions
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Preheat oven to 350 degrees.
Crust: Use a food processor to pulse the graham crackers and almonds together into crumbs. A few larger nut pieces is fine. Pour into a medium bowl; stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9" pie plate. Pre-bake crust for 8 minutes. Keep oven on.
Filling: Whisk or use an electric mixer to mix together sweetened condensed milk, lemon juice and egg yolks. Pour into warm crust.
Bake pie for 18-21 minutes or until only slightly jiggly in the center. It should be mostly set. Remove from the oven. Allow to cool completely on a wire rack.
Once cool, cover and chill for at least 1 hour (up to 3 days) before serving.
Serve with favorite garnishes.
8-10 servings.
Store leftovers covered in the refrigerator for up to 1 week.