This one's from Martha's Everday Foods. Can't say that I'm 100 percent sold on the crust, which is delicious but much too crumbly. (I suspect it might have been a problem when they were testing it, too, because there's a note on the recipe that says something about the crust materials seeming crumbly but coming together just fine once you press it into the pan. Hmmm.)

Anyway, to make this overly crumbly crust, pulse 5 graham crackers, 1/2 cup toasted nuts (recipe said pecans, I had walnuts) and some sugar (2 tablespoons). Add some melted butter (3 tablespoons) and process until combined. Pour into 9-inch pie plate and press to the bottom and sides. Bake in 350 degree oven for about 8 minutes.

To make the filling, mix 14-ounce can sweetened condensed milk with 2 egg yolks, then mix in 1/2 cup fresh lemon juice and pour it into the cooled crust. Bake for another 15 minutes, then let cool. Refrigerate for an hour.

The crust is tasty, nutty and buttery, but, as I mentioned before, too crumbly. The filling, though, is great: smooth, cool, the tang of lemon balancing the sweetness.