Light and absolutely stunning, this creamy lemon pie is perfect for summer (or anytime, really!). It only requires a few ingredients and is so simple to make; no wonder I’m in love!

Creamy Lemon Pie with Graham Cracker Crust

My friend Deb loves two things in life: Joanna and Chip Gaines and lemon pie (ok, technically that was three; and as a mother of eight!!! children, she obviously has more loves than this but I’m trying to make a point here).

I’m one of those super boring non-TV watchers and so I haven’t jumped on the Fixer Upper train yet, but I do love lemon pie, so I was intrigued when Deb told me she was going to bring me the most amazing lemon pie of my life – a recipe she got from her BFF, Joanna.

And wow. That pie. It really was something else! We completely lell in fove (bonus points for Bar J fans) and I may have even declared it then and there the perfect summer dessert.

Creamy Lemon Pie with Graham Cracker Crust

I’ve made this pie several times since Deb brought it to me and it is such a clear winner in the I-Want-Pie-But-Want-A-Life-Too department. It doesn’t require a fussy homemade crust. It doesn’t require an hour plus of baking time (with possible bubbly, syrupy overflowage). It doesn’t require prayer and fasting before attempting to make (let’s face it – pie can intimidate the best of us sometimes).

This is the simplest of all pies and yet it is certainly one of my favorites. Light and creamy and lemony and delicious, I LOVE THIS PIE!

So much so that I actually posted a very similar version three years ago but didn’t even realize I had fallen in love with basically the same pie until I went to post this recipe today. I’m going forward with the updated post because a) new pictures, b) garnishing with raspberries is just pretty, and c) there are enough variations to give this new, simpler version it’s own space in time.

Creamy Lemon Pie with Graham Cracker Crust

The base of the pie is so simple: sweetened condensed milk, egg yolks, and lemon juice, and it bakes for just a few quick minutes. That dreamy lemon filling with the buttery graham crust and the whipped cream topping is as delightful as it sounds. Can you give me one good reason you shouldn’t make this? Hit me with it – I’m ready.

Even lemon haters are bound to love this pie, I just know it. It’s not an in your face punch of lemon – it’s subtle and delicious and well, perfect.

One Year Ago: Super Soft Chocolate Chip Cookies
Two Years Ago: Chicken Curry in a Hurry
Three Years Ago: Luscious Lemon Cream Pie

Magnolia Lemon Pie with Graham Cracker Crust

Yield: Makes 9-inch pie

Magnolia Lemon Pie with Graham Cracker Crust

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.


  • 1 1/2 cups graham cracker crumbs (1 package, 13 rectangle graham crackers)
  • 2 tablespoons brown sugar
  • 6 tablespoons butter, melted
  • Lemon Filling:
  • 2 cans (14-ounces each) sweetened condensed milk, about 2 1/2 cups
  • 3 large egg yolks
  • 2/3 cup lemon fresh lemon juice (about 4-5 lemons)
  • Pinch salt
  • Whipped Topping:
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh raspberries for garnish (optional)


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the filling evenly into the baked crust.
  6. Bake the pie for 10 minutes.
  7. 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.
  8. 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.
  9. 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.

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.

54 Responses to Magnolia Lemon Pie with Graham Cracker Crust

  1. Heidi says:

    This pie is delicious! Lemons are in abundance right now in az and so I just had to try this tonight for company dessert! It was a huge hit! I can’t wait to try it with orange juice too! Thanks for always posting the BEST recipes!

  2. Patricia says:

    This recipe is what I settled on after lots of googling for lemon pie recipes. Great choice!!! I made it tonight in honor of pie day, 3.14, lol! Topped it with homemade whipped cream, and it was realllllllly delicious. Thanks for posting this recipe.

  3. Donna says:

    How should I adjust the baking time if I use a pre-made Graham cracker crust?

  4. J says:

    This is a really old recipe that women in the south have made for decades and it is still just as good today and super simple to make. In the south it is called Lemon Ice Box Pie. This pie was one of the first things my grandmother taught me to make. Great recipe to make with kids.

    Try adding lemon or lime zest, it takes it to a new level. I also love lemon with blueberries so I serve it with blueberries. I also made once with a layer of raspberry jam on the crust before adding the filling every one loved it.

    I also make it with a cheesecake filling and top it with the lemon filling in a deep spring form pan and it is out of this world good.

    I had this pie made with pineapple and they added coconut and chopped pecans to the crust it was so good.

  5. MB says:

    This really is a perfect pie. The crust held together perfectly, and the filling was just right – neither too tart nor sweet, and incredibly creamy. It was a big hit with our family!

  6. Marie says:

    I grew up in the south and have eaten this very pie all my life, all 77 years of it. We called it Lemon Icebox Pie. I have spent a lot of years living in the Midwest and people did’nt know it by that name. Now it is Magnolia Lemon Pie. But whatever you call it, it is delicious. Thanks for posting.

  7. Bertha says:

    Thanks Mel, God bless you for this delicious pie !!!!!!! I love it.

  8. Mary says:

    wonderful recipes!!!

  9. Rachel says:

    I made this pie and added pecans to the crust. It was delicious! This is very similar to a keylime pie recipe I make but I will for sure use this recipe from now on for sure.

  10. Ann says:

    Absolutely delicious!!! My husband couldn’t stop raving about it!! Thank you!

  11. Holly W says:

    Made this for after Sunday dinner. I didn’t have any problems at all with this pie setting up. In fact, I was a little nervous about only ten minutes in the oven for the filling but it was perfect – just like you said it would be! We all loved it! I shared the extra the next day with my parents. They enjoyed it just as much. The raspberries are a perfect touch – just the right blend of flavors. Thank you!

  12. Mary Morrill says:

    Made as directed. however it didn’t set up. I ended up freezing it. We’ll see.

  13. Jen says:

    Oh Mel. Decisions, decisions. Your Lucious Lemon Pie is a favorite in our household. The crust is cooked and I’m debating. To try anew, or not. I keep flipping between the pictures. One with more lemon juice, one without. Which is your favorite? Both at different times.

    We love lemon, so I want to gravitate toward the other, but the new one looks good too…maybe more whipped?

    Thank you for never-ending : ))))) recipes!!

  14. Kate says:

    Eating this pie has been the delight of our weekend! The filling is luscious and the crust is the perfect compliment. And — you’re right — it’s so easy to make! Thank you!

  15. Bri says:

    Oh my dear! I’ve made her pie several times! We love it, and it is EASY! I’m so glad you posted this here! You really should watch Fixer Upper. I have the same crush on Jojo as I do on you! They are incredible humans!

  16. Tara says:

    My 10-yr old made this completely by herself for company yesterday. Wow, was it good. She was so proud of herself. She even hand-juiced all the lemons. It only took 2 1/2 to get 2/3 a cup so she made lemonade for our company with the rest of the lemons. Thank you for a gorgeous and simple recipe! (ps, we love Fixer Upper, too!)

    • Mel says:

      Your 10-year old is amazing, Tara!

      • Tara says:

        Thank you Mel! And just a little update. We had 2 pieces left from our company so I stuck one in the freezer for 3 hours to see how that would be. It was so gorgeous I may do that from now on with the whole pie! It didn’t freezer hard as I don’t think sweetened condensed milk does. But it was just cold and frosty and gorgeous!

        • Mel says:

          Wow, you may be on to something…FROZEN Magnolia Lemon Pie. I am definitely trying that one out for myself. Yum!

  17. Bryan says:

    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.

  18. sara says:

    Prayer and fasting! hahaha That cracked me up. This looks delicious. I just recently got on the fixer upper bandwagon (started watching on Netflix while I IRON!) and C&J are super fun to watch. But now I want to paint my cupboards…

  19. Kelly says:

    Thanks for sharing! Your timing is perfect. I love lemon and my birthday is this week, so this is what I will make for myself. Thanks for your blog and great recipes.

    • Kelly says:

      To follow-up — I made it and it was great! It is very smooth and creamy. The recipe is a keeper without any changes. Thank you! I love lemon so it was perfect for my birthday.

  20. Fiona Chain says:

    Hi Mel, YUM! I have heaps of Limes at the mo, so Magnolia Lime pie it is. My mum used to make one very similar (minus the egg yolks) and she never baked hers. It was creamy zesty goodness. Can’t wait to make this, I will just have to google what to use in place of graham crackers for the base. On a side note, I don’t watch much TV either, and am always perplexed if someone mentions a show, like I should know it! The only show I won’t miss is”Gardening Australia” I just love it. Have a wonderful day.

  21. Jody says:

    You had me at Bar J. One of my absolute favorite places. Grew up going there and can’t wait to take the kids someday. 🙂

  22. Jodi Fischer says:

    Hi Mel

    Have you tried making these in mini muffin tins? If not, do you have any idea how long to bake them? I love your food blog. My family would starve without you. I just made your spaghetti sauce and freezer beef and bean burritos in preparation for baby #3 arriving this week.

    • Mel says:

      Hi Jodi – I haven’t tried making these mini-size but it should work just fine! I’d suggest cutting the baking time down to about 6 or 7 minutes. Thanks for your sweet comment and good luck with baby #3!!

  23. This is almost exactly my key lime pie recipe! I use crushed gingersnaps for the crust instead of graham crackers. yum! Favorite summer pie!

    • Fiona Chain says:

      Hi Chris, I live in Australia and I was going to google what to use instead of graham crackers, thanks for the tip, we have a biscuit called gingernuts, so I will use those. I can see that they would work. Have a great day.

    • Sharon W says:

      My favorite crust for this and similar pies is gingersnap. I’m making it that way on Sunday for my sister’s birthday. This is a very old recipe. Classic.

      • Sharon W says:

        I made this with the gingersnap crust, and I think it would be better with the graham crackers, as written. The lemon flavor is so delicate, it was overpowered by the gingersnap crust. We also thought it was better the next day, after the crust had softened a bit. Ridiculously easy. Thanks, Mel.

  24. Lindsey L says:

    You had me at Magnolia (my mind immediately jumped to Chip and Joanna), but then I read lemon and I knew this would be a favorite! I’m making it this week. I already know I’ll love it. You never let me down. 🙂

  25. Leslie says:

    This might be my new favorite and go to dessert for company!! Loved it so much!

  26. Ashlee T says:

    Yum Mel! I so love quick and delicious recipes! My hubby doesn’t care for the big lemon taste, so this sounds just right! Thank you!!

  27. Oddree says:

    One good (but oh so sad) reason: I can’t have any dairy! My life is incomplete now.

    • Mel says:

      Ok, that is a valid reason! I wish there were such thing as dairy-free sweetened condensed milk!

      • Holly says:

        Not sure if this is helpful, but a friend can’t have dairy either. However, she found a can of coconut sweetened condensed milk and says it tastes really good and has used it in recipes. Not sure if it can be replaced exactly in this recipe, but maybe worth a try?

    • Jane says:

      I make sweetened condensed coconut milk with coconut powder I buy online at Amazon. It works better than the canned version. It’s nice because you can make it as thick and as sweet as you want.

      • Jane says:

        This is the basic formula for the sweetened condensed coconut milk: 1 cup powder, 3/4 cup sugar, 1/2 cup warm water. I usually add more powder and sometimes more sugar. I made my own sweetened condensed milk for years using powdered milk and this recipe.

  28. Louise E says:

    In the past couple of weeks, I have made 3 of your lemon dessert recipes for different occasions … the lemon cream pie, the no-bake lemon cheesecake, and the lemonies (lemon brownies.) I received rave reviews for all of these. I trust your blog for recipes that I can make with confidence. Thank you for this.

  29. Jennifer says:

    Oh my goodness I’m so glad you posted this!!! I’m making mini pies for my mother’s 60th birthday party this weekend. I tried a pink lemonade pie recipe that just didn’t work out and I was dreading having to remake it. So I came to browse in an effort to avoid fixing my mistake and found this. This is the perfect solution! You just saved my sanity today!!

  30. Alisha says:

    I love C&J. I love lemon. I love pie. And I’be too lell in fove with Bar J. Sounds like this is the dessert for me.

  31. Yum! Could that lemon filling be an easier? This whole pie looks like a cinch to throw together and so delicious! Love your suggestion to garnish with raspberries too – that sounds perfect!

  32. I am a huge Fixer Upper fan…but I’d make this pie even if I wasnt! Having a party next week and I think I’ll throw it in an 8 x 8 and serve it in little squares. I can’t wait to try it!

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