Lemon Sugar Cookie Crumb Pie - Hummingbird High

Get the Recipe: Lemon Sugar Cookie Crumb Pie

Servings: 9-inch pie

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▢ 1 1/2 cups (5.25 ounces) finely-processed sugar cookie crumbs (see baker's notes)
▢ 3 tablespoons (1.5 ounces) melted unsalted butter
▢ a pinch of kosher salt

Center a rack in the oven and preheat to 350 (F).
In a medium bowl, combine cookie crumbs, melted butter, and salt. Toss to combine until the mixture has the feel and texture of wet sand.
Transfer to the pie plate and use a tart tamper or your hands to press the crumbs together evenly across the surface of the pan. You want to apply a decent amount of pressure here so that the crust holds its shape after being pressed together; you can even use the bottom of a coffee mug or heavy glass to pound the crumbs in place.
Transfer to the oven and bake. Bake for 10 minutes until the crust is set but not completely brown. Transfer to a wire rack to cool slightly while making the filling. If you find that the crust has slumped down the sides of the pan slightly, you can fix it immediately after pulling it out of the oven while the crust is still malleable. Use the back of a spoon to gently and quickly ease it back up the sides of the pan.

Center a rack in the oven and preheat to 350 (F).
In a medium glass bowl, combine sweetened condensed milk, egg yolks, lemon zest, and salt. Stir to combine with a rubber spatula. Add lemon juice and continue stirring until homogenous. Pour over the parbaked crust and use an offset spatula to smooth evenly across the crust. Transfer to the preheated oven and bake for 18 minutes, or until the edges of the pie are set but the center still wobbles slightly. Transfer to a wire rack to room temperature, before transferring to the refrigerator to chill for at least 4 hours, preferably overnight.

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