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Magnolia Lemon Pie

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A refreshing and creamy lemon pie that brings cherished memories and vibrant flavors to your table.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 1 sleeve, crushed)
  • 2 tbsp light brown sugar
  • 6 tbsp salted butter, melted
  • 2 (14 oz) cans sweetened condensed milk
  • 3 large egg yolks
  • ⅔ cup freshly squeezed lemon juice (about 4–5 lemons)
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ¼ tsp pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the graham cracker crumbs, brown sugar, and melted butter in a mixing bowl until crumbly.
  3. Press this mixture into the bottom of a 9-inch pie dish.
  4. Bake for about 8-10 minutes, until lightly golden brown.
  5. Cool the crust completely after baking.
  6. Whisk together the sweetened condensed milk and egg yolks until smooth.
  7. Add the lemon juice and salt; whisk until fully combined.
  8. Pour the lemon filling into the cooled crust and smooth it out.
  9. Bake for an additional 15-20 minutes, until slightly jiggly.
  10. Cool at room temperature for 30 minutes, then chill in the fridge for at least 4 hours.
  11. Whip the heavy cream until it starts to thicken, then gradually add powdered sugar and vanilla extract.
  12. Spread the whipped cream over the chilled lemon filling.
  13. Garnish with lemon zest or slices, slice, and serve chilled.

Notes

For a lighter version, consider using low-fat sweetened condensed milk or coconut cream for a dairy-free option.

Nutrition

Keywords: lemon pie, dessert, refreshing pie, summer dessert, Magnolia pie

Find it online: https://butteredtable.com/spring-magnolia-lemon-pie-recipe/