Lemon Pie

5 from 6 votes

This spin on Magnolia’s famous Lemon Pie features a buttery graham cracker crust, creamy lemon filling, and a dollop of fresh whipped cream.

Prep Time20

Cook Time25

Chilling1 30

Total Time2 15

Course: Dessert, Snack, Vegetarian

Cuisine: American

Keyword: lemon pie

Servings: pieces (1, 9-inch pie)

Author: Chelsea Lords

Cost: $8.12

Equipment

Pie pan 9-inch
Blender or food processor
Stand mixer or hand mixer

Ingredients

Graham Cracker Crust

1-3/4 cups graham cracker crumbs 12 to 13 full graham cracker sheets
6 tablespoons unsalted butter melted
1/4 cup granulated sugar or light brown sugar
1/8 teaspoon salt

Pie Filling

2 (14-ounce) cans sweetened condensed milk I use Eagle Brand
3 large egg yolks
5 lemons plus optional lemon slices and zest if desired
1-1/2 teaspons lemon extract see note 1
1/8 teaspoon salt

Whipped Cream

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
Mint sprigs for garnish, optional

US - Metric

Instructions

Preheat oven to 350°F. Spray a 9-inch pie dish with cooking spray and set aside.
Melt butter in a microwave-safe bowl and let it cool for 5 minutes to prevent a greasy crust. Process graham crackers in a blender or food processor until fine. Measure 1 and 3/4 cups of crumbs into a large bowl, add sugar and salt, and mix in the cooled butter using a spatula. Pour mixture into a prepared pan, pressing firmly into the bottom and up the sides with the flat bottom of a measuring cup. Bake in the preheated oven for 8 minutes and allow to cool.
Using a stand or hand mixer, blend sweetened condensed milk, egg yolks, 3/4 cup lemon juice, lemon extract, and salt. Beat on medium speed for 2–4 minutes until mixture is smooth and well combined.
Pour the mixture into the pre-baked pie crust and bake for 12–17 minutes, or until it slightly jiggles in the center and bubbles appear on the surface. If the crust browns too quickly, cover it lightly. Remove from oven and cool on a rack at room temperature for 30 minutes.
Cover the pie and refrigerate for at least 1 hour.
Whipped Cream: Mix cream, sugar, and vanilla. Beat with a stand or hand mixer until soft peaks form. Spread over the entire cooled pie for immediate consumption or add to individual servings. Avoid covering the whole pie with cream if expecting leftovers, as it may become watery.
Cover leftovers tightly and refrigerate. Garnish with lemon zest, lemon slices, or fresh mint before serving chilled (see note 2).

Video

Notes

Note 1: Lemon extract is a flavor enhancer (not to be confused with lemon juice), like vanilla extract, that intensifies the pie’s citrus flavor. It’s typically found near other baking extracts and spices in grocery stores. For best results, use pure lemon extract. If unavailable, you can omit it, but the lemon flavor will be milder.

Note 2: To get clean slices, run your knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.

Storage: Keep at room temperature up to 2 hours. Store in the fridge in an airtight container for 2–4 days. To freeze, wrap slices, place in container, and freeze for up to 2–3 months. Thaw in fridge, then 30 minutes at room temp before serving.

Nutrition