Home for the Holidays: Matt's Easy Lemon Pie

If you buy a pre-made crust, you only need three ingredients to make this tasty dessert. But if you want to make it completely from scratch, Matt included the crust ingredients as well.

1 ½ cups graham cracker crumbs (11-12 full sheets of graham crackers)

1/3 cup granulated sugar

5 Tbsp unsalted butter, melted and slightly cooled

1 cup fresh lemon juice

2 cans sweetened condensed milk

5 large egg yolks

Favorite whipped topping

- Preheat oven to 350°F.

- Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.

- Scoop the mixture into a 9-9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.

- Bake at 350°F for 8-10 minutes or until the crust is lightly golden brown. Remove from the oven and set aside to cool for 5-10 minutes while you make the filling.

- Keep oven temperature at 350°F.

- Combine the lemon juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.

- Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.

- Bake at 350°F for 18-22 minutes or until the top of the pie is set, the pie will still be jiggly.

- Remove from the oven and transfer to a wire rack to cool to room temperature for about 2 hours. Transfer to the refrigerator to chill for at least 5-6 hours or overnight.

- Once chilled, top with whipped cream, serve and enjoy!