Creamy Lemon Pie Recipe

Ingredients

Graham Cracker Almond Crust

Filling + Topping

	PREP TIME 20m	COOK TIME 3h20m	TOTAL TIME 3h40m
YIELD 8-10 servings

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.