Easy Magnolia’s Lemon Pie – This creamy Lemon Pie is light, creamy, sweet and tart lemon flavor with a thick graham cracker crust.
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter , melted
- ⅓ cup sugar
- 2 (14 ounce) cans Eagle Brand sweetened condensed milk (about 2 3/4 cup)
- 3 egg yolks
- ⅔ cup lemon juice
- 1 dash salt
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
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.
For the Pie Filling: Using an electric mixer or stand mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie shell 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.
Chill in the refrigerator for at least an hour before serving. As the pie cools, prepare the whipped cream.
For the homemade Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy and stiff peaks start to form and add to cooled lemon pie. Garnish with lemon slices and lemon zest.
Adapted from Magnolia’s Lemon Pie. Reduced condensed milk barely so I didn’t have to open another can.