Lemon Pie with Graham Cracker Crust
Ingredients
The crust
-
1 ½
cups
graham cracker crumbs
-
2
tablespoons
brown sugar
-
6
tablespoons
salted butter, melted
The lemon filling
-
2
cans
sweetened condensed milk
-
3
large
egg yolks
-
⅔
cup
fresh lemon juice
-
a pinch
salt
The whipped topping
-
2
cups
heavy whipping cream
-
¼
cup
powdered sugar
-
½
teaspoon
vanilla extract
-
to taste
fresh raspberries (optional)
Instructions
- Preheat the oven to 350°F.
- Combine the crust ingredients in a bowl until moistened and press into a 9-inch pie plate.
- Bake the crust for 8 minutes until lightly golden.
- In a bowl, beat the filling ingredients together for 2-3 minutes until well combined.
- Pour the filling into the baked crust and bake for an additional 10 minutes.
- Let the pie cool completely, then cover and refrigerate for at least 2 hours.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Spread or dollop the whipped cream over the pie and garnish with raspberries if desired.
Nutrition Facts (estimated)
Servings
8 slices
Calories
719
Total fat
43g
Total carbohydrates
76g
Total protein
11g
Sodium
332mg
Cholesterol
211mg
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