Pie is one of those desserts that offers a perfect way to cool down on a hot afternoon. This Magnolia Lemon Pie is not only refreshing, it’s perfectly tart and delicious, too! Bake one today and let us know what you think of the recipe!
For the crust:
- 1-½ cups graham cracker crumbs
- 2 tbsp brown sugar
- 6 tbsp butter, melted
For the lemon filling:
- 2 cans (14 oz. each) sweetened condensed milk
- 3 large egg yolks
- ⅔ cup fresh lemon juice
- Pinch of salt
For the whipped topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Fresh raspberries (optional)
- First, preheat the oven to 350 degrees F. To make the crust, combine all of the crust ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened. Your mixture should look like wet sand.
- Press this mixture evenly into the bottom of a 9” pie plate, and all the way up the sides. Bake this for 8 minutes until it’s just lightly golden. To make the lemon filling, beat the condensed milk, egg yolks, lemon juice, and salt together in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment) for 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Then, lightly tap the bottom of the bowl 2 to 3 times on the counter to pop any air bubbles. Pour the filling evenly into the baked crust and bake the pie for 10 minutes. When it’s done baking, remove the pie from the oven and let it cool completely. Cover the top gently with plastic wrap and refrigerate until it’s chilled (at least 2 hours or overnight).
- Finally, to make the whipped topping, beat the cream, powdered sugar, and vanilla together with a handheld electric mixer, electric stand mixer, or a blender until it is fluffy and soft peaks form. Spread the whipped topping evenly over the pie or serve a little bit of the whipped cream on each individual piece. Garnish with raspberries if you’d like. Now enjoy!