1

Preheat oven to 350ºF.

2

Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.

3

Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.

4

Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.

5

Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavour, serve chilled.

6

For subscribers only -- This recipe is part of our Cook Once, Eat All Week: Holiday Desserts Series. To learn more about this concept, click here.