Go Back
–+ servings
Print
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

Magnolia's Lemon Pie

This easy Lemon Pie is light, creamy, sweet and tart lemon pie with a thick graham cracker crust.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 8 servings
Author Christy Denney

Ingredients

Crust:

  • 1 ½ cups crushed graham crackers
  • 6 tablespoons butter , melted
  • ⅓ cup sugar

Pie Filling:

  • 2 (14 ounce) cans Eagle Brand sweetened condensed milk (about 2 3/4 cup)
  • 3 egg yolks
  • ⅔ 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.