This Lemon Drop Pie Recipe Is A Boozy Take On Dessert
Prep Time:
3 hours, 30 minutes
Cook Time:
43 minutes
Servings:
8 Servings
Ingredients
  • 1 ½ cups crushed graham crackers
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 pinch of salt
  • 1 ¼ cups granulated sugar
  • 4 large eggs + 1 egg yolk
  • 2 lemons, for ⅔ cup juice and 1 tablespoon zest
  • ½ cup unsalted butter, melted
  • 3 tablespoons lemon vodka
  • 1 tablespoon triple sec
  • ¼ teaspoon salt
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla
Directions
  1. Preheat the oven to 350 F.
  2. To make the crust, in a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
  3. Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake for 8 minutes until lightly golden and fragrant. Set it aside to cool.
  5. To make the filling, in a large bowl, whisk together the sugar and eggs until smooth.
  6. Zest and juice the lemons.
  7. Add ⅔ cup lemon juice, 1 tablespoon zest, the melted butter, vodka, triple sec, and salt. Whisk until fully combined.
  8. Pour the filling into the warm crust.
  9. Bake for 25–30 minutes, or until the center is just set and slightly firm to the touch. The top should be golden, and the middle should have a slight jiggle but not appear liquid.
  10. Cool the pie to room temperature for 1 hour, then refrigerate for at least 2 hours until fully set.
  11. Put a metal or glass bowl in the freezer for 10 minutes to chill.
  12. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla for about 6 minutes or until soft peaks form.
  13. Spoon or pipe the whipped cream on the top of the pie.
  14. Garnish with more zest, lemon slices, and optional mint, and serve.