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Creamy Lemon Pie

This creamy lemon pie features a smooth, tangy filling nestled in a crunchy almond-graham cracker crust, making it a perfect dessert for gatherings or a sweet treat for yourself.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Modern
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 8 full-sheet full-sheet graham crackers Provides the base for the crunchy crust.
  • 1/2 cup salted almonds Adds texture and a nutty flavor to the crust.
  • 1/4 cup granulated sugar Sweetens the crust for balanced taste.
  • 1/4 cup unsalted butter Binds the crust together and enhances richness.
For the Filling
  • 1 can full-fat sweetened condensed milk Creates a creamy and smooth filling.
  • 1/2 cup fresh lemon juice Offers a bright, zesty flavor.
  • 3 large egg yolks Thickens the filling and helps set it in the oven.
For Garnishing
  • as desired garnish (lemon zest, lemon slices, almonds, whipped cream, or meringue topping) Options for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C).
  2. In a food processor, pulse the graham crackers and salted almonds until crumbly.
  3. Transfer the mixture to a bowl, add sugar and melted butter. Stir until it resembles coarse sand.
  4. Press the mixture firmly into an ungreased 9-inch pie dish, covering the bottom and sides evenly.
  5. Pre-bake the crust for 8 minutes and then remove it from the oven.
  6. In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until fully combined.
  7. Pour the filling mixture into the warm pre-baked crust.
  8. Bake the pie for 19–21 minutes, until the center is slightly jiggly but mostly set.
  9. Allow the pie to cool completely on a wire rack, then cover and refrigerate for at least 1 hour.
  10. Top with desired garnishes and serve chilled.

Notes

Use freshly squeezed lemon juice for the best flavor, and chill the pie well for optimal texture.