"Creamy Lemon Pie

By RoketJSquerl

Ingredients

• Graham Cracker Almond Crust:
• 9 9 9 (135g) full-sheet graham crackers
• 1/2 1/2 1/2 cup (62g) salted almonds (I used roasted)
• 1 1 1 Tablespoon granulated sugar
• 5 5 5 Tablespoons (72g) unsalted butter, melted
• Filling + Topping:
• 2 2 ounce) cans 2 (14 ounce) cans full-fat sweetened condensed milk
• 3/4 3/4 4 cup (180ml) fresh lemon juice (about 4 lemons)
• 4 4 4 large egg yolks1
• garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping

Details

Adapted from sallysbakingaddiction.com

Preparation

Step 1

Directions:
Preheat oven to 350°F (177°C).
Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is 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. Pre-bake crust for 8 minutes. Leave oven on.
Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together-- or use an electric mixer. Pour into warm crust.
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.
Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
Make ahead tip: You can prepare and pre-bake the crust up to 2-3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2-3 days in advance. Cover and refrigerate, then assemble and bake. Freezes well up to 3 months-- thaw overnight in the refrigerator.