Magnolia Lemon Pie with Graham Cracker Crust

Light and absolutely stunning, this creamy lemon pie is perfect for summer (or anytime, really!). It only requires a few ingredients and is so simple to make; no wonder I'm in love! My friend Deb

INGREDIENTS
CRUST:

1 1/2 cups graham cracker crumbs (1 package, 13 rectangle graham crackers)
2 tablespoons brown sugar
6 tablespoons butter, melted

LEMON FILLING:

2 cans (14-ounces each) sweetened condensed milk, about 2 1/2 cups
3 large egg yolks
2/3 cup lemon fresh lemon juice (about 4-5 lemons)
Pinch salt

WHIPPED TOPPING:

2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Fresh raspberries for garnish (optional)

INSTRUCTIONS

Preheat the oven to 350 degrees F.
For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand.
Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden.

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