Prep Time: 20 mins | Cook Time: 18 mins | Total Time: 38 mins | Servings: 6-8
Very refreshing, creamy, lemony, and decadent – this Magnolia Lemon Pie is pure heaven! Impress everyone with this amazing pie from the simple Graham crust to a creamy and perfectly sweet and lemony filling topped with homemade whipped cream.
Ingredients
Crust:
2 tablespoons light brown sugar
6 tablespoons salted butter, melted
1 1/2 c Graham cracker crumbs 1 sleeve Graham crackers, crushed in a food processor
Filling:
3 egg yolks
2 14-ounces cans of sweetened condensed milk
Pinch salt
2/3 c. freshly squeezed lemon juice around 4-5 lemons
Topping:
2 tablespoons powdered sugar
1 c. heavy whipping cream
1/4 teaspoon pure vanilla extract
How to make Magnolia Lemon Pie
Step 1: Prepare the oven. Preheat it to 350 degrees.
Crust:
Step 2: In a small bowl, place the Graham cracker crumbs, brown sugar, and melted butter. Mix well until combined. Into the bottom and sides of a 9-inch deep-dish pie plate, evenly press the mixture. Place in the preheated oven and bake for about 8 minutes or until lightly golden brown. Remove from the oven when done and let the crust cool.
Filling:
Step 3: Add the sweetened condensed milk to a medium bowl along with the egg yolks, lemon juice, and salt. Beat for about 2 to 3 minutes using an electric mixer on medium speed.
Step 4: Into the prepared crust, pour the mixture. Return to the oven and bake for about 10 minutes.
Step 5: Take the pie out of the oven when done and let it cool. Tent the pie once cooled and keep in the fridge for at least 2 hours until set.
Topping:
Step 6: Place the heavy cream, powdered sugar, and vanilla in a medium bowl. Beat well using an electric mixer on medium-high speed until fluffy soft peaks form.
Step 7: Take the pie out of the fridge and cover with the whipped topping.
Step 8: Slice and serve. Enjoy!
Ingredients
- Crust:
- 2 tablespoons light brown sugar
- 6 tablespoons salted butter, melted
- 1 1/2 c Graham cracker crumbs 1 sleeve Graham crackers, crushed in a food processor
- Filling:
- 3 egg yolks
- 2 14-ounces cans of sweetened condensed milk
- Pinch salt
- 2/3 c. freshly squeezed lemon juice around 4-5 lemons
- Topping:
- 2 tablespoons powdered sugar
- 1 c. heavy whipping cream
- 1/4 teaspoon pure vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Crust:
Step 2: In a small bowl, place the Graham cracker crumbs, brown sugar, and melted butter. Mix well until combined. Into the bottom and sides of a 9-inch deep-dish pie plate, evenly press the mixture. Place in the preheated oven and bake for about 8 minutes or until lightly golden brown. Remove from the oven when done and let the crust cool.
Filling:
Step 3: Add the sweetened condensed milk to a medium bowl along with the egg yolks, lemon juice, and salt. Beat for about 2 to 3 minutes using an electric mixer on medium speed.
Step 4: Into the prepared crust, pour the mixture. Return to the oven and bake for about 10 minutes.
Step 5: Take the pie out of the oven when done and let it cool. Tent the pie once cooled and keep in the fridge for at least 2 hours until set.
Topping:
Step 6: Place the heavy cream, powdered sugar, and vanilla in a medium bowl. Beat well using an electric mixer on medium-high speed until fluffy soft peaks form.
Step 7: Take the pie out of the fridge and cover with the whipped topping.
Step 8: Slice and serve. Enjoy!
