The Easiest Lemon Pie

Hey friends! I love pulling recipes from my magazines and recently, I was re-reading my 2017 Magnolia Spring edition and stumbled upon a lemon pie recipe that was just begging to be made. So I thought since lemons are in season, it’s spring, I love all things Jo and my hubby was just coming home from a 4-day work event out of state, I’d whip up this sweet treat for our family dinner night. You guys, it did not disappoint! It was so easy and looks really pretty in my Crate and Barrel pie plate that was a gift from my sweet friend Katie.

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L E M O N   P I E 

as adapted by Magnolia Magazine

P I E  F I L L I N G   I N G R E D I E N T S

3 cups sweetened condensed milk {this was = to 3 cans}
3 egg yolks
⅔ cup lemon juice
1 dash salt

C R U S T    I N G R E D I E N T S

1 ½ cups crushed graham crackers
6 tbs butter, melted
⅓ cup sugar

W H I P P E D   C R E A M    I N G R E D I E N T S

1 small carton of heavy whipping cream
2 tbsp sugar
1 tsp vanilla extract

For the crust:

1. Combine crushed graham cracker, melted butter, and sugar. Mix well and press into greased pie dish. Bake for 8 minutes at 350.

For the pie filling:

1. Mix sweetened condensed milk, egg yolks, lemon juice and salt in a mixer. Mix well, I used my stand mixer for 4-5 minutes on medium speed. Pour into pie crust and bake for 10 minutes at 350.
2. Place pie in the refrigerator for at least an hour or until set.

For the topping:

1. Beat the whipped cream until stiff, adding the sugar and vanilla as it thickens.

Just before serving, spread a bit of whipped cream over the top of the pie. Add some fresh lemon zest and slices as well as a sprig of mint to make it extra pretty.

This pie is super sweet with a bit of tangy lemon from the fresh lemon juice. It is a great dessert to serve at a BBQ or gathering as a little goes a long way. It passed my taste testers approval which definitely means that I’ll be making it again. This might even make the perfect Mother’s Day dessert.