Lemon Pie

This Lemon Pie is light, sweet and tart lemon pie with a thick graham cracker crust. The famous Magnolia Lemon Pie by Joanna Gaines.Lemon Pie - light, sweet and tart lemon pie with a thick graham cracker crust. From Joanna Gaines from Magnolia Market! the-girl-who-ate-everything.com

I think I might have been the last person in this world to watch the show Fixer Upper with Chip and Joanna Gaines.

If you haven’t seen the show, run and watch it now and you’ll immediately fall in love with them. I happened to be on a really long flight and started binge watching their show.

Here’s why I love them. They’re genuine. I don’t think they feel like they have to put on a show, they’re just themselves.

Of course I gravitated to her easy Lemon Pie…which literally is done in under 20 minutes. My kind of pie.

And you know why I’m making pie, right? It’s almost Pi day. March 14th? 3.14? Did I lose you? 3.14 is the digital reading for March 14th and constant for the symbol Pi
Magnolia's Lemon Pie - light, sweet and tart lemon pie with a thick graham cracker crust. From Joanna Gaines! the-girl-who-ate-everything.com

My sister-in-law Kim had her heart transplant 4 years ago on March 14th so every year we make a pie (or eat one if we’re out of town) on that day to celebrate her new chance at life.

We made this Banana Cream Pie a couple of years ago. Yum. Magnolia's Lemon Pie - light, sweet and tart lemon pie with a thick graham cracker crust. From Joanna Gaines! the-girl-who-ate-everything.com

This year we will be on a plane once again so I’m here early to share this pie with you. As I was making it, I realized it’s very similar to the Key Lime Pie in my cookbook, except obviously made with lemons instead of limes.

Her original recipe calls for 3 cups of sweetened condensed milk which is about 2 1/4 cans. I stuck with just 2 cans. It definitely doesn’t make a difference so unless you really want to open an entire can to just use a tiny bit of it, do it my way.

I was invited to go on a trip to check out the Magnolia store and meet Chip and Joanna and couldn’t go so this is my way of living vicariously through my friends who went. Enjoy!

Magnolia's Lemon Pie - light, sweet and tart lemon pie with a thick graham cracker crust. From Joanna Gaines! the-girl-who-ate-everything.com
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Magnolia's Lemon Pie
Servings: 1 pie
Ingredients
Crust:
  • 1 ½ cups crushed graham crackers
  • 6 tablespoons butter , melted
  • cup sugar
Pie Filling:
  • 2 (14 ounce) cans Eagle Brand sweetened condensed milk (about 2 3/4 cup)
  • 3 egg yolks
  • cup lemon juice
  • 1 dash salt
Whipped Cream:
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
  3. For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
  4. Chill in the refrigerator for at least an hour before serving.
  5. For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.
Recipe Notes
Source: adapted from Magnolia's Lemon Pie. Reduced condensed milk barely so I didn't have to open another can.

 

Lemon Pie - light, sweet and tart lemon pie with a thick graham cracker crust. From Joanna Gaines from Magnolia Market! the-girl-who-ate-everything.com

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Comments

  1. That looks so delicious! Perfect for summer!
    Kari
    http://sweetteasweetie.com/

  2. Yum! We have some lemons in the fridge we need to use up! Totally making this tomorrow!

    Paige
    http://thehappyflammily.com

  3. 3 cups = 24 oz
    2 cans = 28 oz (@14 oz cans)
    So you are actually using 4 oz more, not less of the sweetened condensed milk. I don’t know why her recipe uses an odd amount of scm. I would also just use 2 cans.

    • True but I actually poured the condensed milk from each can into measuring cups and it was less than 3 cups. About 2 1/2 to 2 3/4

    • The cans weigh 14 oz. They are NOT 14 oz, pourable. You are right, Christy. This is not a good recipe. It COULD be. I might make it again with maybe 2 cans or slightly less and use a larger pie pan.

  4. This is the lemon meringue pie that my Mom’s been making for decades! It’s been around a long time.

    Shelly

  5. made this pie this week…..OH MY….made half a recipe….just 2 of us here….husband loved it….thanks

  6. This looks amazing <3

  7. Is this crust really thicker and/or better than a store bought graham cracker crust?
    Thinking of taking a short cut and buying the crust. Unless the recipe is noticeably thicker.

  8. My grandmother added a 1/2 cup of sour cream to this while mixing the filling…… 0 man…. was sooo good!

  9. I can’t wait to try this recipe! It looks easy enough and the picture is making my mouth water!

  10. Just made this and it was so easy! I had a store bought crust waiting in my pantry for something yummy to go inside. However, the volume of filling was so much that I ended up having to make a home made crust. So, next time I will either make one home made crust or use two store bought, but we all know which one will taste better… 🙂 Also, didn’t even notice that the sweetened condensed milk was less than originally called for, there was plenty of filling and the flavor was great. Thanks for sharing this recipe!

  11. As mentioned by others, this pie has been around for decades – at 65 – This pie has been made by my grandmothers since I was just a baby, and my favorite. We know it as Icebox Lemon Pie. Back in the 50’s nothing was wasted so the whites of the eggs were used to make a meringue topping for the pie. Instead of using crushed graham crackers, my family has always used crushed ‘Nilla Wafers for the crust. I don’t care for meringue, so I used fresh homemade whip cream. Time to go make a pie….

  12. I’m making this right now with a shortbread cookie crust. Fingers crossed!

  13. What size pie dish? Can boxed graham cracker crumbs be used?

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  15. I made this for dessert for Father’s Day and once again, Christy, you did not steer me wrong. It was delicious! I was really excited there were leftovers. 😉