- Preheat oven to 350 degrees.
- Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
- Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
- Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.
- Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.
- This recipe yields 10 servings.
- PointsŪ Value: 3
Notes:
This pie was a huge hit with our picky staff! Rich and creamy, your guests will never guess that this pie is light. The best part is, it can be baked and frozen for two weeks before serving.
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