Lemon Pie

5 from 1 vote

This homemade lemon pie has a buttery graham cracker crust filled with a creamy lemon pie filling and baked to perfection.

Prep Time15

Cook Time15

Chill Time8

Total Time8 30

Servings: slices

Author: Miranda Couse

Ingredients

Crust

1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons butter melted

Lemon Filling

2 cans (14 ounces each) sweetened condensed milk
1 tablesoon lemon zest 1 medium lemon
3/4 cup fresh lemon juice about 3 to 4 lemons
3 large egg yolks
1/8 teaspoon salt

Whipped Topping

2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Crust

Preheat the oven to 350 degrees F. Lightly spray a 9-inch pie plate with nonstick baking spray.
Add the 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar, and melted 6 tablespoons butter to a medium bowl. Stir until the butter has coated the crumbs.
Pour the crust mixture into the prepared pie plate and firmly press up the sides and in the bottom of the pan.
Place in the freezer or fridge to firm up while working on the filling.

Filling

In a large bowl, add in the 2 cans (14 ounces each) sweetened condensed milk, 1 tablesoon lemon zest, 3/4 cup fresh lemon juice, 3 large egg yolks, and 1/8 teaspoon salt. Whisk until everything is incorporated.
Pour the filling into the chilled crust.
Place into the preheated oven and bake for 15 minutes or until the center is set.
Remove from the oven and allow to cool to room temperature before transferring to the fridge to chill overnight.

Whipped Topping

Before serving, add the 2 cups heavy whipping cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract to a large mixing bowl. Beat with a hand mixer on medium until stiff peaks form.
Make a small dome on top of the pie with your whipped cream.
Filling a piping bag fitted with the Wilton 1M tip with the remaining whipped cream. Pipe shells on top of the dome starting at the edge next to the graham cracker crust and working your way up to the top.
Slice and serve.

Notes

Lemon Juice: If you want an extra tangy lemon pie, feel free to use 1 cup of fresh lemon juice. Be sure to bake it for about 20 minutes or until the center is set.

Storage: Store the pie covered or in an airtight container in the refrigerator for up to 5 days.

Freezing: Place the pie in a freezer container and place in the freezer for up to 3 months.

Thaw: Place the pie in the refrigerator overnight to thaw before serving.

This recipe was slightly adapted from Joanne Gaines Lemon Pie Recipe.

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