Costco Lemon Custard Pie Copycat

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Ingredients

For the crust

  • Cooking spray

  • 6 tablespoons

    (3/4 stick) unsalted butter, melted

  • 12

    full sheets graham crackers (6 1/2 to 7 ounces)

  • 2 tablespoons

    granulated sugar

  • 1/4 teaspoon

    kosher salt

For the filling and topping

  • 8 ounces

    cream cheese, at room temperature

  • 1 tablespoon

    finely grated lemon zest (from 1 medium lemon)

  • 1/2 cup

    freshly squeezed lemon juice (from 3 medium lemons)

  • 1 can

    (14-ounce) sweetened condensed milk

  • 2 cups

    (9 ounces) Cool Whip

Make the crust:

  1. Coat a standard 9 or 9 1/2-inch pie pan (not deep dish) with cooking spray.

  2. Break 12 full sheets graham crackers in half and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).

  3. Add 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.

  4. Transfer the mixture to the pan. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.

Make the filling:

  1. Wash and dry the food processor. Add 8 ounces cream cheese, 1 tablespoon finely grated lemon zest, 1/2 cup lemon juice, and 1 (14-ounce) can sweetened condensed milk to the food processor. Process until smooth, about 30 seconds.

  2. Pour evenly into the crust and smooth the top. Spoon 2 cups Cool Whip or whipped cream evenly onto the pie and smooth the top with an offset spatula or spoon. Refrigerate uncovered until filling is set, at least 4 hours or up to overnight.