Lemon Pie with Pistachio Graham-Cracker Crust
For making the crust
  • Pistachios, shelled- ⅔ cup
  • Graham-Cracker crumbs- 1 cup
  • Butter, unsalted, melted, cooled- 4 tbsp (1/2 stick)
  • Sugar- ¼ cup
  • Lemon zest, grated- 1 tbsp
For Filling
  • Egg yolks- 3
  • Condensed milk, sweetened- 1 can (14 ounces) + ½ can (7 ounces)
  • Lemon juice, freshly squeezed- ¼ cup
  1. Preheat oven to 350 degrees F.
  2. Brush an 8-inch square baking dish with 1 tbsp melted butter.
  3. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
Making the crust
  1. In a grinder, ground the pistachios and keep aside.
  2. In a large bowl combine the ground pistachios, Graham-cracker crumbs, sugar and lemon zest.
  3. Using a hand mixer, blend the melted butter to the crumbs and combine well.
  4. Press the mixture into the bottom and 1-inch up sides on the baking dish.
  5. Bake until lightly browned, 8-12 minutes and cool the crust for 30 minutes.
  6. You could even make the crust in a food processor.
Making the filling
  1. In a large bowl, whisk together egg yolks and condensed milk.
  2. Add freshly squeezed lemon juice and combine until smooth.
  3. Pour filling into the cooled crust and spread evenly.
  4. Bake until set, about 15 minutes.
  5. Let cool down and chill it in the refrigerator for at least an hour before serving.
  6. While serving, cut into squares or any shape of your choice.
  7. For an extra flavor, you could even serve lemon pie topped with whipped cream.
You could make this with limes, use lime zest and lime juice.
Use freshly squeezed lime or lemon juice for the best taste.
If you like to have your pie with strong lime or lemon flavor, then go ahead and add ½ cup of freshly squeezed lime or lemon juice.
Health freaks: use fat-free condensed milk and low-fat Graham-cracker crumbs.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/lemon-pie-with-pistachio-graham-cracker-crust/