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Magnolia Lemon Pie with Graham Cracker Crust

Yield: 8 Slices (Makes a 9-inch pie)
Prep Time: 2 hours 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes

Ingredients

Crust:

  • 1 ½ cups (150 g) graham cracker crumbs, (1 package, 13 rectangle graham crackers)
  • 2 tablespoons brown sugar
  • 6 tablespoons (85 g) salted butter, melted

Lemon Filling:

  • 2 cans (14-ounces each) sweetened condensed milk, (about 2 1/2 cups)
  • 3 large egg yolks
  • ⅔ cup lemon fresh lemon juice, (about 4-5 lemons)
  • Pinch salt

Whipped Topping:

  • 2 cups heavy whipping cream
  • ¼ cup (29 g) powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh raspberries for garnish, optional

Instructions 

  • Preheat the oven to 350 degrees F.
  • For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand.
  • Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden.
  • For the filling, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat the sweetened condensed milk, egg yolks, lemon juice and salt together for 2-3 minutes, scraping down the sides of the bowl as needed. Lightly tap the bottom of the bowl 2-3 times on the counter to pop any little air bubbles.
  • Pour the filling evenly into the baked crust.
  • Bake the pie for 10 minutes.
  • Remove the pie from the oven and let it cool completely. Cover the top lightly with plastic wrap and refrigerate until chilled, at least 2 hours or up to overnight.
  • For the whipped topping, beat the cream, powdered sugar and vanilla together with a handheld electric mixer, electric stand mixer or a blender until it is fluffy and soft peaks form.
  • Spread the whipped cream evenly over the pie or serve a dollop of the whipped cream on each individual piece. Garnish with raspberries if desired.

Notes

Substitutions: I think this pie would be delicious subbing the lemon juice out for lime juice (or even orange juice!). I highly recommend using fresh citrus juice over bottled juice for a brighter, better flavor.