Creamy Lemon Pie 🍋🥧 You only need 7 simple ingredients to make this deliciously cool and creamy lemon pie. Find all my tips and tricks for the perfect crust, plus make-ahead instructions, on my website linked in bio! Graham Cracker Almond Crust -11 (about 165g) full-sheet graham crackers -1/2 cup (62g) salted almonds (I use roasted) -2 Tablespoons (25g) granulated sugar -5 Tablespoons (71g) unsalted butter, melted Filling + Topping -28 ounces (794g) full-fat sweetened condensed milk (two 14-oz cans) -3/4 cup (180g/ml) fresh lemon juice (about 4 lemons) -4 large egg yolks -Optional: lemon zest, lemon slices, almonds, whipped cream, or meringue topping for garnish 1) Preheat the oven to 350°F (177°C). 2) Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. 3) Pre-bake the crust for 8 minutes. Remove from the oven and leave the oven on. 4) Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into the warm crust. 5) Bake the pie for 19–21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a cooling rack. 6) Once cool, cover and chill for at least 1 hour, and up to 3 days before serving. After around 8 hours, lightly cover it