Description
A refreshing dessert featuring a creamy lemon filling in a crunchy almond-infused graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 11 graham crackers (about 165 g)
- 1/2 cup salted almonds
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 28 ounces sweetened condensed milk
- 3/4 cup fresh lemon juice
- 4 large egg yolks
- Optional garnish: lemon zest, lemon slices, whipped cream, or almonds
Instructions
- Preheat your oven to 350°F (177°C).
- Pulse together the graham crackers and almonds in a food processor until crumbly.
- Transfer the mixture to a bowl and stir in the sugar.
- Add the melted butter and mix until thick and sandy.
- Pour the mixture into a 9-inch pie dish and press it into the bottom and sides.
- Bake the crust for 8 minutes, then remove from the oven.
- Whisk together sweetened condensed milk, lemon juice, and egg yolks until smooth.
- Pour the filling into the warm crust and spread it evenly.
- Bake for 19–21 minutes until the center is slightly jiggly.
- Let the pie cool completely at room temperature.
- Refrigerate for at least 1 hour to fully set.
- Garnish with lemon zest, lemon slices, whipped cream, or almonds.
- Slice carefully and serve.
Notes
Make-ahead tips: Prepare the crust and filling a day in advance. Cooking alternatives: Consider using an air fryer for quicker results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon pie, creamy dessert, summer recipe, easy dessert, refreshing pie