Magnolia Lemon Pie with Graham Cracker Crust
This easy, creamy lemon pie is so quick to make, and is delicious topped with whipped cream and fresh berries. It is sweet, tart and perfect!
⭐️⭐️⭐️⭐️⭐️ Made this last night and it was amazing! So smooth and creamy, with a very close taste to Key Lime Pie. My friends enjoyed it so much, they took the rest home with them. -Bryan
Why So Many Love This Pie
- There is not a simpler, more delicious pie on the planet than this creamy lemon pie.
- The lemon filling requires just three simple ingredients.
- It is a wonderfully light, bright-tasting dessert.
- The pie can be made several days in advance.
- Thanks to the graham cracker crust, it is a perfect recipe for all baking levels (beginner to advanced!).
This Magnolia lemon pie comes from the famous Joanna Gaines and has been around a long time. My friend, Deb, made it for me a decade ago, and it has been a favorite ever since. My version of the recipe is a bit more seamless, streamlining the ingredient amounts to use a bit less sweetened condensed milk for better-balanced flavors.
Notes for Key Ingredients
- Graham cracker crust: A homemade graham cracker crust is the perfect bottom layer for this lemon pie. Over the years, readers have reported using shortbread or gingersnap cookies in place of the graham crackers for different crust variations.
- Sweetened condensed milk: The recipe calls for two cans of sweetened condensed milk. Don’t sub in other types of milk for the sweetened condensed milk.
- Lemon juice: Fresh lemon juice is key here for bright, fresh lemon flavor.
- Egg yolks: Don’t be tempted to throw the whole egg in the filling mixture. Using just the egg yolks is key so the filling is rich and creamy – and also so it sets up correctly.
It’s ok if there are a few tiny lumps or air bubbles in the filling as it goes in the crust. The sweetened whipped cream served on top helps hide any little air bubbles that pop up while baking.
Make-Ahead Notes + Variations
- Make-Ahead Pie: This pie can be baked, cooled, covered, and refrigerated for up to two days. The crust softens a bit the longer it is refrigerated but not enough to be a deal breaker, and the filling holds up perfectly. If making ahead, wait to top with sweetened whipped cream until right before serving.
- Flavor Variations: Others have reported that they have subbed in fresh lime juice for the lemon juice for a “key lime pie vibe” and it works great.
Believe it or not, this is one of my favorite pies to serve at Thanksgiving – and always the pie that is commented on most. The bright, fresh flavors offset rich, heavy meals (or dessert lineups) in such a refreshing way.
You have to experience and taste this pie to understand just how dreamy it really is. For such simple ingredients, the end result is one of the most delicious pies ever!
Magnolia Lemon Pie with Graham Cracker Crust
Ingredients
Crust:
- 1 ½ cups (150 g) graham cracker crumbs (about 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.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes.
- 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 and refrigerate until chilled, at least 2 hours or up to overnight.
- For the whipped topping, beat the cream, powdered sugar and vanilla together until 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
Recommended Products
Recipe Source: adapted from Magnolia Market (after my friend Deb made it a few weeks ago for me and I fell in love); I realized later that today’s pie is very similar to this Luscious Lemon Cream Pie I posted several years back. The recipe posted here is a bit simpler and the lemon juice amount called for is a bit less as well as a few other varied ingredients and baking temperatures.
Recipe originally published July 2016; updated February 2026 with new photos, recipe notes, etc.
How have I never made this pie before? It is so easy and incredibly delicious! It was a big hit at Thanksgiving–first pie to be gone. And a hill I will die on– a homemade graham cracker crust is SOOO easy and worth every extra second. Storebought graham cracker crusts lack the buttery goodness of homemade. This lemon pie will go into our regular dessert rotaton. Lemon pie is a year-round flavor for me!
Glad you loved this one, Kim – what an excellent lineup to heavier, more rich desserts. Thanks for letting me know!
Delicious and easy! This is one of the first pies I’ve ever made and it was so simple and delicious! My husband is basically a food critic and he loved it! I grated lemon zest over the whipped cream which gave it a lovely appearance too! Mmmmm
It’s surprising that 10 minutes in the oven is all it takes to set the filling. It set beautifully and had a great flavor. I added the zest of one large lemon, and I’ll probably add more when I make it again.
Such a springy pie! I love making this at Easter!
why do you call it magnolia lemon?? I did not see where you added magnolia as a flavoring to the pie. I infuse the flower of magnolia into honey and it is delicious. Have you tasted magnolia?? violet? rose?
In this case, Magnolia is a place (that the pie is named after), not a flavor.
Absolutely delicious! Everyone asked me for the recipe!!!
This was a hit at a birthday celebration. Super easy to make.
Truly out of this world and so easy. Got so many compliments, really boosted my ego in the pie making department this thanksgiving
We’re obsessed with this pie! We’ve made it 3 times in the past month-once written, once with lime juice and once with passion fruit puree. They were all delicious!!!
I’ve decided that I want to learn how to make pies. Decided to start with this lemon pie. Yummy!!! I don’t need to search for a lemon pie, found it!! I did add the zest from one lemon .
Your Lucious lemon pie has been a go-to favorite of mine for years, but I thought I’d have my husband give this one a try for Mother’s Day yesterday and HOLY COW. I will declare this pie is hands down the best lemon pie I’ve ever had. Light, creamy, lemony and dreamy! Melt in your mouth goodness right here. I gave my husband the heads up that he is in charge of making this pie now every Mother’s Day.
So happy you loved it, Megan!
Great lemon pie that reminds me a lot of a key lime pie I’ve made many times. I did add the zest of one lemon and feel like that etched up a notch in flavor. Honestly the zest of two lemons would be fine too. I used my Vitamix to crush up the crackers, and then also used it to mix the wet pie ingredients. Perfect – thanks for the recipe!
Easy & delicious! I’ve made this pie so many times! Thanks!
Not over-hyped! I’ll be making this one again for sure. Perfect summer desert. We piled strawberries on top which cuts the sweetness. Thanks for another great one, Mel!
This pie is delicious!!!!!! Thanks for the great recipe.
I think I will use a deep dish pie plate next time though, I used a 10 inch pie plate and all my lemon filling would not fit in the crust. Instead of wasting it, I baked 2 little ramekin dishes filled with the leftover filling.
Made this multiple times and it never disappoints. Make sure to actual make the graham cracker crust. Store bought is so stale and you don’t want your pie ruined my a stale graham cracker crust.
This was fantastic. The only change I made was along the zest of the lemons I juiced because we like tart lemon. The filling set up into a beautifully silky custard. Served with whip cream sweetened with a little powdered sugar and some Marionberry liquor. Thank you very much for posting this recipe!
I’m going to make the magnolia lemon pie wish me luck
Here in NC we make a version of this called Atlantic Beach Pie. It uses a saltine (I use Ritz Crackers) crust and is the perfect balance of salty and sweet. The filling has just 3 ingredients and is simple.
I’m thinking this would work in a microwave safe cake pan instead of baking
Any thoughts on this idea frederick
Certainly worth a try but I haven’t tried it myself and I don’t “bake” much in the microwave so I don’t have any great suggestions. Sorry!
Today is the day! I’m making this for my wife, mother in law and brother in law for Xmas. Making tonight to serve tomorrow. Stay tuned! And thanks, Mel! ❤️☀️
This pie, as well as your old fashioned coconut cream pie and your old fashioned banana cream pie, is my absolute favorite. Thanks, Mel, for these amazing recipes. As a family we don’t use refined sugar except for holidays and birthday, so I take my sugar options seriously when I do indulge. This pie is definitely one thing I look forward to (as well as your overnight creme brûlée French toast- so amazing!).
This pie, as well as your old fashioned coconut pie and your old fashioned banana cream pie, are my absolute favorites. Than you, Mel, for sharing these recipes. As a family we don’t use refined sugars except on holidays or birthdays, so I take my sugar options seriously when the day does come that I indulge. And these pies are my go-to. (As well as your Creme brûlée overnight french toast- so amazing).
Too sweet and came out runny.
I had to bake this for 40 minutes. It was raw at 10 minutes, no little bubbles.
it was great but I you are wrong about saying to change the lemon juice to lime juice the lemon juice brings out the flavor of the pie
Hello Mel, i’m Nora i’m eleven years old. I want to bake this cake for Easter for my family. But i would like to make it with less sugar. Is this possible? I hope so! I was thinking to buy 1 sweetened condensed milk, instead of 2, but what should I add then instead of the second condensed milk? I read that full fat coffee milk is a good substitute, but that is very liquid. I hope you can help me! Thank you very much and Happy Easter.
Hi Nora, that’s awesome you want to make this for your family! Unfortunately taking out one of the cans of sweetened condensed milk will probably make a huge difference in the overall outcome of the pie with texture and taste. I haven’t ever tried it so I don’t know what to recommend – I’m sorry I’m not more help!
I am making this pie for the 3rd or 4th spring in a row! (I’ve also made it a few times in between!). Every time I make it, folks rave about it! I dont tell them how easy it is! Let them think I can work magic! This year I am going to try it in a 9×13 so I don’t need to make two pies. I like that it can be made the day before. Makes it easy to take to an after church potluck! Thank, Mel, for sharing your delicious recipe!
Um…This pie is amazing. I made it for Thanksgiving and I was amazed that everybody was passing up the chocolate for a piece of this baby. Everybody raved about it and I hid the last tiny leftover piece in the fridge so I could snag it the next day. Next time I’m trying it with limes because I like limes better than lemons in general. But the recipe is perfect just the way it is!! Thanks Mel!
Made this as a trial run for a dessert this Christmas. Delicious! I added a little extra lemon juice and next time I think I’ll add some lemon zest for a little more tang. Super easy to make. Can’t believe the filling sets with only 10 mins in the oven – magic!
Made the lemon version and everyone loved it a few weeks ago. Tonight I’m serving it but put lime juice instead of lemon juice:)
I haven’t made this version of Lemon Pie, yet, but we’ve been making the ice box version for years. No baking. Just mix up filling, pour in crust, and chill. How does the texture change from baking it? Firmer? My grown daughter has requested my lemon pie for Easter. Don’t want to change a good thing, but I’m tempted!!
Ellise, I would LOVE to have your no-bake recipe! Could you share it, please/
I make my Lemon Meringue Pie this way, I only use 1 can condensed milk to 1/2 cup fresh lemon juice. Check out my FB page True, Tried and Tested by Vanessa
Love love love this pie! Thank you for an awesome blog with no “fillers”. Everything I’ve made from you is great!
This was an easy, delicious recipe. My wife loved it. I was the Pie God today.
Would this work in a large sheet pan if I, say, doubled the recipe and then cut it into squares after it was set?
Definitely worth a try! You might need to more than double the filling though??
Made this for a dinner party but doubled the recipe and baked in 9×13 glass pan. It was perfection. I forgot to separate the eggs but it still tasted amazing. Making it again for 4th of July party. Thanks for this lovely recipe.
Can you make this the day ahead of serving it? I want to try it. I have Joanna’s cookbook.
Yes, this is great made a day ahead of time.
BEST PIE EVER!!!!!! I made this for Thanksgiving and it was a huge success. Sweet and tart … light and rich…ABSOLUTE HEAVEN!! Thank you for such a great recipe!!
Thanks, Jennifer!
I am making this pie for the second time today to have for Thanksgiving. It is delicious!!
I have 4 bottles of organic lemon juice, can I use this in place of fresh squeezed?
My mom always took the leftover whites and made a meringue to go on top, and brown it slightly.
I made this recipe, its exactly as you describe. I even took a photo and it looks at least as good as yours. Not bad for a guy 🙂
Way to go! Happy you enjoyed it!
This pie is so incredibly sickly sweet! Twice as much condensed milk as it needed and far too little lemon juice. Not tart AT ALL.
Just add some lemon zest…from the rind of the lemons…really punches up the lemon flavor.
You sound like a very negative person! Couldn’t you just have said it was too sweet for your taste? I thank God I don’t have to spend any time around you.
I love this pie I had made it with limes & key limes twice in the last month and they were amazing! I just tried it with orange juice and I’m afraid it might be a flop, it’s not nearly as thick as the lime filling was and when I baked it it looks like the sides of the crust fell down into the bottom and it has a crispy almost crème brûlée like top while still being soupy in the middle. I’m really hoping that after it chills it will be fine. Would you try and freeze it if it doesn’t set up after it’s chilled? Do you think the mix needs the stronger acid from lemons/limes to thicken properly?
Hey Crystal, you might be on the right track with the acidity content thought. I don’t know for sure, but if it really did have such a different result, it must be related to the properties of fresh OJ vs lemon or lime juice. Let me know how it set up.
Well it hasn’t set up, I even froze it and it doesn’t taste too great either much too sweet I’ll be making the lemon and lime again though frequently it’s perfect!
Love this recipe! Made it several times after receiving the Magnolia cookbook as a gift. Perfect refreshing lemon pie!
My go to summer pie!
I love this recipe, it was very easy to make. It was a big hit, I will definitely be making this again!
What size pie pan is needed? How deep?
Just a standard 9-inch pie plate.
This pie is sooo easy and very delicious!!!!!
Can i make this today and store it until Sunday?
I think that would work ok! I would wait to add the whipped topping until right before serving.