Lemon Pie with Graham Cracker Crust

5 from 1 vote

This lemon pie with graham cracker crust recipe is made with real lemon flavor and all-natural ingredients.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Aemrican

Servings: slices

Calories: 457Calories

Preheat your oven to 350°F
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well-mixed. Press the mixture into the bottom and up the sides of a 9-inch pie dish. I like to start with the edges and then flatten the base
1 ¾ cups graham cracker crumbs, 3 tablespoons granulated sugar, 5 tablespoons unsalted butter
Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth. Pour the filling into the cooled crust and spread it out evenly.
2 14-ounce can sweetened condensed milk, 4 large egg yolks, ¾ cup fresh lemon juice, 1 tablespoon grated lemon zest
Bake the pie for 20 minutes, or until the filling is set in the edges and slightly jiggly in the center.
Let the pie cool completely on a wire rack, then refrigerate it for at least 2 hour before serving.
Before serving, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the top of the pie and serve.
1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract