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margiekyle

Joanna Gaines' Magnolia Lemon Pie

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

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Rate this recipe 4.6/5 (8 Votes)

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.

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