Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ⅓ cup
• Granulated sugar - 1 cup
• Cornstarch - ¼ cup
• Water - 1 cup
• Lemon juice - ½ cup
• Lemon zest - 1 tablespoon
• Egg yolks - 4
• Heavy cream - 1 cup
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Combine graham cracker crumbs and melted butter, press into a 9-inch pie plate to form the crust.

3. 3.

   Bake the crust for 10 minutes, then let cool.

4. 4.

   In a saucepan, whisk together sugar, cornstarch, and water over medium heat until smooth.

5. 5.

   Stir in lemon juice and zest, and cook until thickened.

6. 6.

   Remove from heat and slowly whisk in egg yolks.

7. 7.

   Return to heat and cook for 2 more minutes, stirring constantly.

8. 8.

   Pour filling into the cooled crust and refrigerate until set, about 2 hours.

9. 9.

   Whip the heavy cream and vanilla extract to soft peaks, then spread over the pie before serving.

Nutritional Facts