1 1/2 cups graham cracker crumbs (1 package, 13 rectangle graham crackers)
2 tablespoons brown sugar
6 tablespoons butter, melted
2 cans (14-ounces each) sweetened condensed milk, about 2 1/2 cups
3 large egg yolks
2/3 cup lemon fresh lemon juice (about 4-5 lemons)
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Fresh raspberries for garnish (optional)
1. Preheat the oven to 350 degrees F.
2. For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker
crumbs are evenly moistened; the mixture will look like wet sand.
3. Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8
minutes until just lightly golden.
4. For the filling, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted
with the whisk attachment), beat the sweetened condensed milk, egg yolks, lemon juice and salt
together for 2-3 minutes, scraping down the sides of the bowl as needed. Lightly tap the bottom of the
bowl 2-3 times on the counter to pop any little air bubbles.
5. Pour the filling evenly into the baked crust.
6. Bake the pie for 10 minutes.
7. Remove the pie from the oven and let it cool completely. Cover the top lightly with plastic wrap and
refrigerate until chilled, at least 2 hours or up to overnight.
8. For the whipped topping, beat the cream, powdered sugar and vanilla together with a handheld electric
mixer, electric stand mixer or a blender until it is fluffy and soft peaks form.
9. Spread the whipped cream evenly over the pie or serve a dollop of the whipped cream on each
individual piece. Garnish with raspberries if desired.