Lemon Cream Pie

Note for anyone who has sensitivities: This recipe contains raw eggs.

For the crust:
Preheat the oven to 350 F. In a food processor pulse the graham crackers until very finely chopped. Pulse to mix in sugar. Then pulse a few times to incorporate the butter.

Press the buttery, moist crumbs into a 9-inch pie dish so it forms an even layer on the bottom and almost all the way up the side of the dish. Bake for about 15 minutes, or until firm and slightly browned in places. Let it cool almost completely before adding the filling. This can be done quicker if you place it in the freezer.

For the filling:
Pour the cream into a medium-sized bowl. Using a hand mixer, whip the cream completely. This will take about 3 minutes on very high speed. Add the lemon juice and eggs and whip for an additional 3 minutes, or until the filling thickens and the hand mixer forms waves in the mixture. Add the sugar and whip to combine. Pour into the cooled pie shell and place the pie in the freezer.

Serve the pie cold once it has set up, about 45 minutes. I would recommend keeping it in the freezer entirely. Enjoy!