Lemon Pie with Berry Topping

Crust:

• 9 full-sheet graham crackers
• 1 Tablespoon granulated sugar
• 5 Tablespoons unsalted butter, melted

Make the crust: 

1. Preheat oven to 350.
2. Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.

Filling:

• 1 block cream cheese, softened
• 1 (14 ounce) can full-fat sweetened condensed milk
• 3/4 cup fresh lemon juice (about 4 lemons)
• zest from 2 lemons
• 4 egg yolks

Make the filling: 

1. Beat cream cheese until soft and fluffy. Combine with sweetened condensed milk, lemon juice, zest and egg yolks until smooth. Pour into warm crust.
2. Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. Remove from the oven and allow to cool completely on a wire rack. 
3. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.

Berry Sauce

• 1 tablespoon cornstarch
• Juice from one lemon
• 1 tablespoon warm water
• 1 1/2 cups fresh or frozen blueberries
• 1 cup fresh or frozen raspberries
• 2 Tablespoons granulated sugar
• Zest from one lemon

Make the sauce:

1. Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. 
2. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occassionally for 3 minutes until the blueberry juices begin to release. 
3. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. 
4. Add raspberries at this point so they minimally break down, stir occasionally for 1-2 minutes. Remove from heat and stir in the zest. Cool completely before topping the pie.