Directions:

INGREDIENTS
For the graham cracker crust:
1 and 1/2 cups (180 grams) graham cracker crumbs, 11-12 full sheets of graham crackers
1/3 cup (65 grams) granulated sugar
5 tablespoons (70 grams) unsalted butter, melted and slightly cooled
For the lemon pie filling:
1 cup (240 ml) fresh lemon juice
2 (14-ounce) cans sweetened condensed milk
5 large egg yolks
Topping:
Whipped topping or homemade whipped cream

NSTRUCTIONS
To make the graham cracker crust:
Preheat oven to 350°F.
Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
Scoop the mixture into a 9-9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
Bake at 350°F for 8-10 minutes or until the crust is lightly golden brown. Remove from the oven and set aside to cool for 5-10 minutes while you make the filling.
Keep oven temperature at 350°F.
To make the lemon pie filling:
Combine the lemon juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
Bake at 350°F for 18-22 minutes or until the top of the pie is set, the pie will still be jiggly.
Remove from the oven and transfer to a wire rack to cool to room temperature for about 2 hours. Transfer to the refrigerator to chill for at least 5-6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!