Name: Lemon Custard Pie
Cook time: 30 min
Total time: 3 hr (includes cooling)
Yield: Makes 8 servings
Ingredients: 1 1/4 cups graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers); 3 tablespoons sugar; 5 tablespoons unsalted butter, melted; 1 cup sugar; 10 (3- by 1-inch) strips lemon zest (from 2 lemons); 1/4 cup water; 3/4 cup heavy cream; Rounded 1/8 teaspoon salt; 5 large eggs; 1/2 cup fresh lemon juice; Equipment: a 9-inch pie plate (4-cup capacity); Accompaniment: lightly sweetened whipped cream

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Lemon Custard Pie

There is something to be said for a big, sunny slice of lemon custard pie—and that is, "Oh, boy." Neither too sweet nor too sharp, particularly when served with plenty of freshly whipped cream, it provides a festive-yet-undecorated counterpoint to fancier desserts. The graham cracker crust, like the pie itself, is the embodiment of simplicity. It's also terrifically pantry-friendly.

Cooks' notes:

•Crust can be baked 3 days ahead and kept, wrapped in plastic wrap, at cool room temperature.
•Pie can be made 1 day ahead and chilled, loosely covered.

Recipe notes

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Recipe notes

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