Creamy Lemon Pie

Treat your family’s tastebuds to a sweet summer dessert that’s super simple to make. You only need seven ingredients to whip up this creamy concoction, and it’s so delicious everyone will ask for seconds. Click here to read more. 

FOR THE GRAHAM CRACKER ALMOND CRUST

9 full-sheet graham crackers
1/2 cup salted almonds (we use roasted)

1 Tbsp. granulated sugar

5 Tbsp. unsalted butter, melted

FOR THE FILLING + TOPPING
2 (14-ounce weight) cans full-fat sweetened condensed milk

3/4 cup fresh lemon juice (about 4 lemons)

4 large egg yolks

Garnish: lemon zest, lemon slices, almonds, whipped cream or meringue topping

DIRECTIONS

1. Preheat the oven to 350 F (177 C).
2. Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts are OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Prebake crust for 8 minutes. Leave oven on.
3. Make the filling: Whisk the sweetened condensed milk, lemon juice and egg yolks together—or use an electric mixer. Pour into warm crust.
4. Bake the pie for 18–21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
5. Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

Reference: https://sallysbakingaddiction.com/creamy-lemon-pie/