Creamy Lemon Pie

I found this recipe on Pinterest and made it for church "snack" today. It was a hit, and man! was it delicious! You know how some lemon desserts are fantastic and bright and very lemony, and some are so blah and hardly taste of lemon? Well, this is the bright kind! They gobbled it up so fast I didn't get a photo. You can click through to the link to see the photos there, if you like. (I'm trying to abstain from lifting photos from elsewhere, if I can help it.)

Creamy Lemon Pie

8 graham crackers, crushed into crumbs
3 Tbls melted butter
12 oz sweetened condensed milk (I used a full 14 oz. can. Who wants 2 oz. of leftover milk?)
2 large eggs
1/2 fresh squeezed lemon juice (about 2 large lemons)
1 tsp. vanilla extract
lemon zest to taste

Preheat oven to 350º. Make a graham cracker crust in a 9" pie dish by combining crackers and butter, pressing it into the dish.You can do this in the dish, if you like, to save washing a bowl. I used a 7"x11" Pyrex casserole, and I prefer that for cutting/serving on a church buffet line. Pie wedges would be prettier for a formal dessert served on plates. Refrigerate the crust while preparing the rest of the recipe.

In a bowl, combine the milk, eggs, lemon juice, vanilla, and zest. Pour into dish, over crust. Bake for 15 minutes. Remove and cool on a wire rack for 5 minutes, and then refrigerate. Smooth whipped cream topping over pie just before serving, if desired. Real whipped cream is always preferable to the chemical spray junk :)

I promise you, if you like lemon desserts, this one will not disappoint!