Easy Creamy Lemon Pie in a Graham Cracker Crust

Easy Creamy Lemon Pie in a Graham Cracker Crust

Prep time: 10 minutes
Cook time: 30 to 35 minutes
Cool time: 1 hour Chill time: 3 hours
Servings: 6 to 8 servings - One 8 or 9 inch pie


Graham Cracker Pie Crust

1 1/2 cups crushed Graham crackers
1/4 cup white granulated sugar
6 Tbsp (1/3 cup) butter, melted

Pie Filling

3 eggs, beaten
1 ( 14-ounce ) can Sweetened Condensed Milk ( NOT evaporated milk )
1/2 cup bottled or fresh Lemon Juice**
1 or 2 tsp grated lemon zest
2 or 3 drops yellow food coloring, optional
1 ( 8- or 9- inch ) Graham craker crust (recipe below)
Whipped topping or whipped cream


Graham Cracker Pie Crust:

Crush Graham crackers (in food processor or by hand) until they resemble coarse sand.
Stir in the sugar and melted butter. Mix well until all crumbs are moistened.
Press Graham cracker crumb mixture evenly into bottom and sides of a 8 or 9 inch pie pan.
Bake in a 325 degree F oven for 8 to 10 minutes.

Pie Filling:

Beat eggs in medium-size bowl with rotary beater or fork; gradually beat in Sweetened Condensed Milk and lemon juice.
Beat until mixture is smooth and uniform, about 1 or 2 minutes. Stir in lemon zest and food coloring if desired.
Pour into hot Graham cracker crust pie shell (partially from baked above).

Bake in a 325 degree F oven 30 to 35 minutes more or until set. Remove from oven. Cool 1 hour.
Chill at least 3 hours. Before serving, spread whipped topping or whipped cream over pie.
Store leftovers covered in refrigerator.

**For a Key Lime Pie, just substitute lime juice for the lemon juice.

Makes one 8 or 9 inch Creamy Lemon Pie

GRRRREEEERRR!!! This one! for sure I will eat of this…

Watch out for the bones.:smiley:

:shock: LOL