Ingredients for Lemon Graham Cracker Pie
- Sweetened Condensed Milk
- Lemon, Rind Of
- Fresh Lemon Juice
- 1 ¾ cups granulated sugar + 2 tablespoons granulated sugar for crust
- 4 large eggs
- Fine Graham Cracker Crumbs
- Ground Cinnamon
- ¼ cup all-purpose flour
- Butter
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How to Make Lemon Graham Cracker Pie
- Preheat oven to 350°F (175°C).
- **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and ¼ cup all-purpose flour.
- Add ½ cup (1 stick) melted unsalted butter and stir with a fork until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Refrigerate for at least 30 minutes to firm up.
- **Make the Filling:** In a large bowl, whisk together 1 ¾ cups granulated sugar, ¼ cup cornstarch, ½ teaspoon salt, and 1 cup lemon juice.
- Whisk in 1 ½ cups whole milk and 2 large eggs until completely smooth.
- In a separate bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the lemon mixture until just combined.
- Pour the filling into the chilled graham cracker crust.
- Bake for 25-30 minutes, or until the filling is set and the edges are lightly golden.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours to allow the filling to fully set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
203g
Fat
58g
Carbs
20g
