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Magnolia's Lemon Pie
This easy Lemon Pie is light, creamy, sweet and tart lemon pie with a thick graham cracker crust.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 8 servings
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
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Preheat oven to 350 degrees F.
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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.
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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.
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Chill in the refrigerator for at least an hour before serving.
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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.