There’s something about the blend of a graham cracker crust, lemon filling, and fresh whipped cream that makes for a perfect dessert. Plus, it’s really beautiful! —Jo
When I read this on Magnolia's webpage, I knew it was something I would love. Her recipes never fail, and this was one of the best I've tried.
I adapted it just a bit, I use Cool Whip instead of heavy cream, because... it's a pain to whip the cream, and the calories are out the wazoo. Sometimes I also make it with Fat Free Eagle Brand Milk, it's not as rich as the original, it's just your choice if you're trying to trim some calories off the recipe
Ingredients
Crust:
1 ½ cups crushed graham crackers
6 tablespoons butter , melted
⅓ cup sugar
Pie Filling:
2 (14 ounce) cans Eagle Brand sweetened condensed milk
3 egg yolks
⅔ cup lemon juice
Dash of salt
Whipped Cream:
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Steps
Preheat oven to 350 degrees F.
For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
Note: I like to make my own graham cracker crumbs, they are just so much better. I just break up a pack of graham crackers and put them in the food processor, add the sugar and the butter and pulse until combined. Easy peasy and so much better than the premade box of crumbs you buy in the store. Why? Because they are coarser if you crush them yourself and have a better texture. Just my opinion. Of course you could just buy a premade graham cracker crust, but don't do that, those things are skimpy and not fresh like they are when you make them yourself.
For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
Chill in the refrigerator for at least an hour before serving.
For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.
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