Creamy Lemon Pie

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. In a food processor, pulse the graham crackers and almonds into crumbs. Transfer to a bowl, stir in the sugar, then the melted butter until combined.
3. Press the crumb mixture firmly but not too hard into the bottom and up the sides of an ungreased 9-inch pie dish, until compact and no longer crumbly.
4. Pre-bake the crust for 8 minutes, then remove it from the oven and leave the oven on.
5. Whisk the sweetened condensed milk, lemon juice and egg yolks together, then pour into the warm crust.
6. Bake for 19–21 minutes, until the center is only slightly jiggly and mostly set.
7. Let the pie cool completely on a rack, then cover and refrigerate for at least 1 hour, up to 3 days.
8. Garnish as desired, then slice, wiping the knife clean between cuts for neat slices.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonAlmondSweetened condensed milkGraham cracker