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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and pie.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
