Mock Graham Cracker Cheese Pie


  • 14-16 graham crackers (put in plastic bag and crush with rolling pin)
  • 1 stick melted butter
  • 1 can Eagle brand condensed milk
  • 4 eggs (separated)
  • Juice from 2 lemons and the rind of 1 lemon


Save about 1/4 cup of the crushed graham crackers for later.

In a small bowl by hand, mix the rest of crushed graham crackers and the melted butter. Line a pie plate with the graham cracker/butter mixture.

Beat the egg whites in a mixer until they are stiff. Set the egg whites aside.

Beat the 4 egg yolks in the mixer. Add the condensed milk to the egg yolks, as well as the juice from 2 lemons and the rind of 1 lemon (use a peeler and scrape the outside of the lemon to remove the yellow rind). Blend well. With a spoon, fold in the 4 egg whites with the egg yolk/lemon juice/lemon rind/milk mix.

Pour everything into the pie shell. Sprinkle the saved graham cracker crumbs over the top of the pie. Bake at 375 degrees for 15 minutes--make sure that the oven has been preheated before baking. Cool the pie and refrigerate. Keep refrigerated.

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