Lemon Icebox Pie

Directions

1. 1
   To make the crust: In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated.
2. 2
   Scrape the mixture into a 9-inch pie pan.
3. 3
   Press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick.
4. 4
   Refrigerate until ready to use.
5. 5
   To make the filling: In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth.
6. 6
   Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon.
7. 7
   Do not allow to boil.
8. 8
   Strain the custard through a sieve into the prepared pie shell.
9. 9
   Refrigerate uncovered at least one hour, or until set.
10. 10
    Cover with plastic wrap and chill completely, at least another hour.