Magnolia Lemon Pie with Graham Cracker Crust
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!
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.
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.
No 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.
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
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
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.
135 Comments on “Magnolia Lemon Pie with Graham Cracker Crust”
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.