Light and absolutely stunning, this creamy lemon pie is perfect for summer (or anytime, really!). It only requires a few ingredients and is so simple to make; no wonder I'm in love! My friend Deb
INGREDIENTS
CRUST:
- 1 1/2 cups graham cracker crumbs (1 package, 13 rectangle graham crackers)
- 2 tablespoons brown sugar
- 6 tablespoons butter, melted
LEMON FILLING:
- 2 cans (14-ounces each) sweetened condensed milk, about 2 1/2 cups
- 3 large egg yolks
- 2/3 cup lemon fresh lemon juice (about 4-5 lemons)
- Pinch salt
WHIPPED TOPPING:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh raspberries for garnish (optional)
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand.
- Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden.
