Total Time
Prep 15 mins
Cook 10 mins

This is a great no bake dessert for summertime! I serve this with freshly whipped cream.

Ingredients Nutrition


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

This is the only pie my dads mom ever made- she was not a baker. But this is so easy- even she could do it ! I love it- fond memories ! Thanks for posting !

staceyelee December 24, 2009

I think Sassy Sandra has it all wrong! This pie was never intended to BE a cheesecake! It is a pie all its own and has been my father's favorite for years! However, we've never tried the seasonings in the crust. I don't think he'd like it as much as a plain graham cracker crust.

Lesley Anne November 21, 2004

This was not bad, but not great by any means. I found the crust had way too much cinnamon, and the filling wasn't all that tasty, just really sweet. I won't be making this again, have tried much more tasty cheesecake. sorry!!!!

Sassy Sandra August 30, 2004