A lemon custard pie with a graham cracker crust and a raspberry drizzle.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Pulse graham cracker crumbs, butter, brown sugar, and cinnamon together in a food processor until well mixed. Press mixture firmly into a 9-inch pie pan.

  • Bake in the preheated oven until golden, about 8 minutes. Remove from the oven and let cool, 15 to 20 minutes. Leave the oven on.

  • Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.

  • Bake in the preheated oven until set, about 12 minutes. Allow the pie to cool to the touch on the counter, 15 to 20 minutes. Refrigerate until very cold, 2 to 3 hours.

  • Meanwhile, mix crushed raspberries and white sugar together in a bowl and allow to sit until pie is ready to serve. Drizzle or spread the raspberry mixture over the pie.

Cook's Note:

You can use any choice of berry you like.

Nutrition Facts

358.2 calories; protein 5.8g 12% DV; carbohydrates 51.5g 17% DV; fat 15.8g 24% DV; cholesterol 138.3mg 46% DV; sodium 152.2mg 6% DV. Full Nutrition