Ingredients:

  • 1 ½ cups (150 g) graham cracker crumbs
  • ½ cup (110 g) unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 1 (8 oz / 227 g) package cream cheese, softened
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • ½ cup (120 ml) fresh lemon juice (about 2-3 lemons)
  • 1 tsp vanilla extract
  • ½ cup (80 g) chopped pecans or walnuts
  • Optional: Zest of 1 lemon for extra flavor
  • Whipped cream (for serving)
  • Extra chopped nuts (for garnish)

Instructions:

  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
  2. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
  3. Chill the crust in the refrigerator for 15 minutes to set.
  4. In a large mixing bowl, beat the softened cream cheese until smooth.
  5. Gradually add sweetened condensed milk, mixing until fully combined.
  6. Stir in fresh lemon juice, vanilla extract, chopped nuts, and lemon zest (if using).
  7. Pour the filling into the chilled crust, smoothing the top with a spatula.
  8. Cover the pie and chill in the refrigerator for at least 2 hours or until set.
  9. Slice the pie into wedges and serve with whipped cream and extra chopped nuts on top.