This creamy lemon pie is super simple to bake up! Made with a homemade graham cracker crust, sweetened condensed milk, and fresh lemon juice. Serve with whipped cream for a perfect summer dessert!
2. Prepare crust: In a food processor, grind graham crackers, sugar, and salt. Stir in melted butter until mixture comes together. Press evenly into pie plate. Bake 8 minutes until golden brown. Cool on rack.
4. Bake the pie. Bake for 20 minutes, until the pie is set but still a little wobbly in the middle when you shake it. Remove from the oven and let cool for one hour on a wire rack then store in the fridge to cool completely. Be sure to cover the top of the pie before storing with tin foil or plastic wrap. Store in an airtight container in the fridge for up to 2 days.