Magnolia Lemon Pie Recipe

Introduction

Magnolia Lemon Pie is a bright and creamy dessert that perfectly balances tangy lemon with a sweet, crunchy graham cracker crust. With a smooth filling and a light whipped cream topping, it’s an inviting treat that’s easy to make and sure to impress.

Ingredients

• 1 ½ cups graham cracker crumbs (about 1 sleeve, crushed)
• 2 tbsp light brown sugar
• 6 tbsp salted butter, melted
• 2 (14 oz) cans sweetened condensed milk
• 3 large egg yolks
• ⅔ cup freshly squeezed lemon juice (about 4–5 lemons)
• Pinch of salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ¼ tsp pure vanilla extract

Instructions

1. Step 1: Preheat oven to 350°F (175°C).
2. Step 2: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well and press evenly into the bottom and sides of a 9-inch deep-dish pie plate.
3. Step 3: Bake crust for 8 minutes until lightly golden. Remove and let cool.
4. Step 4: In a medium bowl, mix sweetened condensed milk, egg yolks, lemon juice, and salt. Beat with an electric mixer on medium speed for 2–3 minutes until fully combined.
5. Step 5: Pour the filling into the cooled crust and bake for 10 minutes.
6. Step 6: Remove pie from oven and let cool completely. Refrigerate for at least 2 hours until fully set.
7. Step 7: In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
8. Step 8: Spread or pipe whipped cream over the chilled pie. Garnish with a lemon slice or zest, if desired. Serve chilled.

Tips & Variations

• For extra zest, add a teaspoon of lemon zest to the crust mixture before baking.
• Use freshly squeezed lemon juice for the best bright flavor; bottled lemon juice can alter the taste.
• Try topping with fresh berries or a drizzle of raspberry sauce for a colorful twist.
• If you prefer a less sweet pie, reduce the brown sugar in the crust or powdered sugar in the whipped cream slightly.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain its texture and flavor. Leftovers can be enjoyed cold directly from the fridge; you don’t need to reheat this dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust instead of graham cracker?

Yes, a digestive biscuit crust or crushed vanilla wafers can be used as an alternative. Just be sure to adjust the sugar and butter amounts to match the sweetness and binding properties of the new crust.

Is it necessary to bake the filling?

Baking the filling ensures it sets properly and gives the pie its signature creamy, firm texture. Skipping this step may result in a runny filling that doesn’t hold shape well.

Magnolia Lemon Pie Recipe

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★★★★★

4.4 from 418 reviews

• Author: Harper
• Total Time: 2 hours 33 minutes
• Yield: 8 servings 1x

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Description

This Magnolia Lemon Pie offers a delightful balance of tangy lemon filling and a buttery graham cracker crust, topped with smooth, fluffy whipped cream. Perfectly baked to set the creamy lemon custard, this pie is refreshing and ideal for gatherings or a special dessert treat.

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Ingredients

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Crust

• 1 ½ cups graham cracker crumbs (about 1 sleeve, crushed)
• 2 tbsp light brown sugar
• 6 tbsp salted butter, melted

Filling

• 2 (14 oz) cans sweetened condensed milk
• 3 large egg yolks
• ⅔ cup freshly squeezed lemon juice (about 4–5 lemons)
• Pinch of salt

Topping

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ¼ tsp pure vanilla extract

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and pie.
2. Prepare the Crust: In a bowl, mix the graham cracker crumbs, light brown sugar, and melted salted butter until well combined. Press this mixture evenly along the bottom and sides of a 9-inch deep-dish pie plate to form the crust base.
3. Bake the Crust: Place the crust in the oven and bake for 8 minutes, or until it turns lightly golden. Once done, remove it from the oven and let it cool completely to set.
4. Make the Filling: In a medium bowl, combine sweetened condensed milk, egg yolks, freshly squeezed lemon juice, and a pinch of salt. Use an electric mixer on medium speed to beat these ingredients for 2–3 minutes until smooth and fully incorporated.
5. Fill and Bake the Pie: Pour the lemon filling into the cooled crust, spreading it evenly. Bake the pie at 350°F for 10 minutes to set the filling.
6. Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 2 hours to ensure the filling is fully set and chilled.
7. Prepare the Whipped Cream Topping: In a clean bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form, indicating a fluffy yet stable consistency.
8. Assemble and Serve: Spread or pipe the whipped cream over the chilled lemon pie. Optionally garnish with lemon slices or zest for added visual appeal. Serve the pie chilled to enjoy the refreshing flavors.

Notes

• For best results, use freshly squeezed lemon juice as it provides the best flavor and acidity balance for the filling.
• You can prepare the pie a day ahead and keep it refrigerated to enhance the flavors and firmness.
• If you prefer a firmer filling, adding an extra egg yolk can help stabilize the custard.
• To prevent the whipped cream from deflating, use chilled equipment and cream when whipping.
• Garnishing with lemon zest or slices adds a bright, decorative touch but is optional.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon pie, magnolia lemon pie, easy lemon dessert, baked lemon pie, whipped cream topping, graham cracker crust, homemade pie