Joanna Gaines' Magnolia Lemon Pie

By margiekyle

Nothing says spring time like lemon pie. Sweet with a little tang, this pie tastes best slightly chilled.

Ingredients

• PIE FILLING:
• 3 cups Eagle Brand “sweetened condensed” Milk
• 3 egg yolks
• 2/3 cup lemon juice
• 1 dash salt
• CRUST:
• 1 1/2 cups crushed graham crackers
• 6 tablespoons butter
• 1/3 cup sugar
• WHIPPED CREAM:
• 1 small carton heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Details

Servings 6
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

CRUST:
Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased (I use Baker’s Joy non-stick spray) pie dish. Bake for 8 minutes at 350°F.

PIE FILLING:
Mix Eagle Brand Milk, egg yolks, lemon juice and salt in a mixer. Mix well- I typically beat with my mixer for 4 to 5 minutes on medium speed. Pour into pie crust and bake for 10 minutes at 350°F.

Place pie in the refrigerator for at least an hour so it will set.

WHIPPED CREAM:
Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.