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.
This pie is amazing ! Made it last year for Father’s Day and it’s my husband most favorite pie now! And on Pi day 2026, I made the magnolia lemon pie and was chosen the WINNER for BEST tasting pie!!
I passed along the link! Thank you for sharing this pie!!
That’s awesome, Rebecca! Thanks for sharing!