Ingredients
Method
- Preheat the oven to 350°F (177°C).
- Pulse the graham crackers and almonds in a food processor until they form coarse crumbs, leaving some nut pieces slightly larger.
- Transfer crumbs to a medium bowl, mix in the sugar, then stir in the melted butter until fully combined.
- Press the mixture evenly into a 9-inch pie dish, forming a smooth bottom and gently pressing up the sides without compacting too hard.
- Pre-bake the crust for 8 minutes, then remove and leave oven on.
- Whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until smooth.
- Pour the filling into the warm crust.
- Bake for 20–22 minutes, or until the center is mostly set but still slightly jiggly. Remove from oven and allow to cool completely on a cooling rack.
- Cover and chill the pie for at least 1 hour before serving.
- Garnish with lemon zest, slices, almonds, whipped cream, or meringue. Slice and serve, wiping knife between cuts for neat slices.
- Store any leftovers in the refrigerator for up to 1 week.
Nutrition
Notes
This creamy lemon pie is refreshing and bright, with a slightly nutty crust that adds texture. Perfect for summer gatherings or a cozy dessert at home.