Lemon Icebox Pie

Crust:
1/2 cup butter (1 stick)
1/4 cup sugar
1/2 teaspoon cinnamon
18 whole graham crackers, finely crushed (2 cups)

Filling
14 ounce can sweetened condensed milk
1/2 – 3/4 cup lemon juice (juice of 4-6 lemons)
2 large egg yolks
1/4 teaspoon lemon extract
1/4 teaspoon vanilla extract
2-3 cups sugared berries
1-2 cups whipped cream

For Crust: Heat oven to 375. Melt butter. Stir in sugar and cinnamon. Add crushed graham crackers. Toss to mix well. Spread mixture into an ungreased, deep dish pie plate. Pres onto bottom and sides to form a firm, even crust. Bake for 4-5 minutes, until edge is lightly browned. Cool before filling.

For filling: Reduce oven to 350. Beat together milk, lemon juice, and egg yolks. The larger amount of juice will increase the tartness of the dessert. Add the lemon and vanilla extracts and stir until the mixture thickens. Pour into cooled pie crust. Bake at 350 for 18-30 minutes or until stiff. It shouldn’t move at all when you jiggle the oven rack. Let cool, then chill thoroughly. Top with fresh berries and whipped cream.