Ingredients:
2 cups crushed graham cracker crumbs
1 2/3 cups plus 3 tablespoon sugar, divided
6 tablespoons unsalted butter, melted
6 large eggs
1 1/4 cups fresh lemon juice
2 tablespoons cornstarch
10 ounces cream cheese, softened
2 tablespoons of lemon zest
1 (8-ounce) container frozen whipped topping, thawed
First, you make the graham cracker crust. You preheat the oven to 350 then in a medium bowl stir together, cracker crumbs, 3 tablespoons sugar, and melted butter. Put the mixture in a 9-inch deep-dish pie pan. I used an already made graham cracker crust. You then bake it until golden, about 10 min, and let cool completely.
Then or while the crust is baking you whisk together eggs, lemon juice, cornstarch, and remaining 1/3 cups of sugar in a saucepan until smooth then over medium heat keep whisking until thickened. Remove it from the heat and whisk in the cream cheese and lemon zest until melted and smooth. You then pour the mixture into the prepared pie crust and put it in the freezer for about 3 hours or overnight. Before serving, let the pie stand at room temperature to soften for 5 to 10 mins and then spread the whipped topping on top. and enjoy. You can then refregerate it for up to 2 days. This is the best lemon pie my mom has ever eaten she says. This recipe is found in Paula deen Magazine May/June 2021 page 79.
