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

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Recipe Summary test

prep:
15 mins
cook:
30 mins
additional:
2 hrs 30 mins
total:
2 hrs 75 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

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

Directions

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

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  • 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 calories; protein 5.8g; carbohydrates 51.5g; fat 15.8g; cholesterol 138.3mg; sodium 152.2mg. Full Nutrition
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