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
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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!
