Creamy Lemon Pie
This Creamy Lemon Pie features a delicious graham cracker almond crust and a zesty filling for a perfect dessert.
Equipment
- food processor
- Mixing Bowl
- pie dish
- Whisk
- cooling rack
Ingredients
Graham Cracker Almond Crust
- 11 full-sheets graham crackers about 160g
- ½ cup salted almonds (roasted, about 62g)
- 2 Tablespoons granulated sugar 25g
- 5 Tablespoons unsalted butter melted, 71g
Filling + Topping
- 2 cans sweetened condensed milk (14-ounce cans)
- ¾ cup fresh lemon juice (about 4 lemons, 180ml)
- 4 large egg yolks
- garnish lemon zest, lemon slices, almonds, whipped cream, or meringue topping
Instructions
Preparation
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. Pour the mixture into an ungreased 9-inch pie dish and pat down into a compact crust.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- Bake the pie for 19–21 minutes or until slightly jiggly in the center. Remove from the oven and allow to cool completely on a wire rack. Cover and chill for at least 1 hour before serving.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
Notes
You can prepare and pre-bake the crust up to 2–3 days in advance. Likewise, you can mix up the filling up to 2–3 days in advance. Freezes well up to 3 months; thaw overnight in the refrigerator.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 1mg
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