Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 (14 ounce) can sweetened condensed milk
  • ½ cup (120ml) freshly squeezed lemon juice
  • 1 cup (240ml) heavy cream, cold
  • 1 teaspoon (5ml) pure vanilla extract
  • Lemon slices for garnish (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture firmly and evenly into the bottom of the pie plate.
  2. In a large bowl, whisk together the sweetened condensed milk and lemon juice until smooth.
  3. In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Gently fold in the vanilla extract.
  4. Gently fold the whipped cream into the lemon-condensed milk mixture until just combined. Be careful not to overmix.
  5. Pour the filling into the prepared graham cracker crust. Spread evenly.
  6. Cover the pie with plastic wrap and chill in the refrigerator for at least 2-3 hours, or preferably overnight, until firm.
  7. Garnish with lemon slices (if desired) before serving. Cut into slices and enjoy!