Boozy Lemon Drop Pie Recipe

Our boozy lemon drop pie features a buttery graham cracker crust and a bright lemony, lemon vodka and triple sec-laced, silky-smooth custard filling.

📝 Ingredients

• 1 1/2 cups crushed graham crackers
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 pinch of salt
• 1 1/4 cups granulated sugar
• 4 large eggs + 1 egg yolk
• 2 lemons, for 2/3 cup juice and 1 tablespoon zest
• 1/2 cup unsalted butter, melted
• 3 tablespoons lemon vodka
• 1 tablespoon triple sec
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

👨‍🍳 Instructions

1. 1Preheat the oven to 350 F.
2. 2To make the crust, in a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
3. 3Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate.
4. 4Bake for 8 minutes until lightly golden and fragrant. Set it aside to cool.
5. 5To make the filling, in a large bowl, whisk together the sugar and eggs until smooth.
6. 6Zest and juice the lemons.
7. 7Add ⅔ cup lemon juice, 1 tablespoon zest, the melted butter, vodka, triple sec, and salt. Whisk until fully combined.
8. 8Pour the filling into the warm crust.
9. 9Bake 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. 10Cool the pie to room temperature for 1 hour, then refrigerate for at least 2 hours until fully set.
11. 11Put a metal or glass bowl in the freezer for 10 minutes to chill.
12. 12In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla for about 6 minutes or until soft peaks form.
13. 13Spoon or pipe the whipped cream on the top of the pie.
14. 14Garnish with more zest, lemon slices, and optional mint, and serve.