Lemon Pie with Graham Cracker Crust

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: CRUST:

1 ½ cups graham cracker crumbs (1 package, 13 rectangle graham crackers)

2 tablespoons brown sugar

6 tablespoons butter, melted

subheading: LEMON FILLING:

2 cans (14-ounces each) sweetened condensed milk, about 2 ½ cups

3 large egg yolks

⅔ cup lemon fresh lemon juice (about 4 to 5 lemons)

Pinch salt

subheading: WHIPPED TOPPING:

2 cups heavy whipping cream

¼ cup powdered sugar

½ teaspoon vanilla extract

Fresh raspberries for garnish (optional)

Directions at melskitchencafe.com

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