Joanna Gaines' Magnolia Lemon Pie

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

Photo by Margie K.
Lemon pie is a classic dessert that everyone loves.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

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

Directions

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.

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