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
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.