Magnolia Lemon Pie is a bright and refreshing dessert that captures the perfect balance between creamy, sweet, and tart. With a crisp graham cracker crust, a luscious lemon filling, and a light whipped cream topping, this pie is a timeless classic. Whether you’re looking for a sunny spring treat or a zesty dessert for summer gatherings, this pie delivers elegance and simplicity in every slice.

Why You’ll Love This Recipe

This Magnolia Lemon Pie is effortless yet impressive. It requires just a few basic ingredients, minimal baking time, and no complicated techniques. The sweetened condensed milk provides a rich, silky texture, while fresh lemon juice brightens every bite. Paired with a buttery graham cracker crust and topped with homemade whipped cream, this pie is sure to become a go-to favorite for citrus lovers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Graham Cracker Crust:

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

For the Lemon 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

For the Whipped Topping:

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

directions

1. Preheat the oven:
Set your oven to 350°F (175°C).

2. Make the crust:
In a medium bowl, combine graham cracker crumbs, light brown sugar, and melted butter. Stir until the mixture resembles wet sand.
Press evenly into the bottom and up the sides of a 9-inch deep-dish pie plate.
Bake for 8 minutes until lightly golden and fragrant. Let the crust cool while preparing the filling.

3. Prepare the lemon filling:
In a separate bowl, mix the sweetened condensed milk, egg yolks, lemon juice, and a pinch of salt.
Use an electric mixer on medium speed to beat the filling for 2–3 minutes until fully combined and smooth.

4. Bake the pie:
Pour the filling into the cooled crust.
Bake for 10 minutes until just set (the center may still have a slight wobble). Remove from the oven and let cool completely on a wire rack.

5. Chill:
Transfer the cooled pie to the refrigerator and chill for at least 2 hours, or until the filling is fully set.

6. Make the whipped topping:
In a clean bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.

7. Assemble and serve:
Spread or pipe the whipped topping over the chilled pie. Garnish with lemon zest, a lemon slice, or leave plain. Slice and serve chilled.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 18 minutes
Total Time: 38 minutes
Servings: 8 slices
Calories: 410 kcal per slice

Variations

Lime twist: Substitute lime juice for lemon for a Key lime-style variation.
Meringue topping: Replace whipped cream with a toasted meringue for a classic lemon meringue pie approach.
Coconut crust: Use crushed coconut cookies instead of graham crackers for a tropical flavor.
Shortbread crust: Swap graham crackers for crushed shortbread cookies for a richer base.
Berry garnish: Add fresh raspberries or blueberries on top for a burst of color and extra flavor.

storage/reheating

Storage: Store the pie covered in the refrigerator for up to 4 days.
Freezing: The pie (without whipped topping) can be frozen for up to 1 month. Wrap tightly and thaw in the refrigerator before topping and serving.
Reheating: Not needed. This pie is best served chilled or at cool room temperature.

FAQs

Can I use bottled lemon juice?

Freshly squeezed lemon juice is strongly recommended for best flavor, but bottled can be used in a pinch. Choose a high-quality, 100% pure lemon juice.

Is this pie overly sweet?

No—the tartness of the lemon balances the sweetness of the condensed milk, creating a smooth and balanced flavor.

Can I use a store-bought crust?

Yes, a store-bought graham cracker crust can be used for convenience, though homemade offers better flavor and texture.

What kind of pie dish works best?

A 9-inch deep-dish pie plate is ideal for holding all the filling without overflowing.

Can I make this pie ahead of time?

Absolutely. The pie can be fully assembled (including whipped topping) and stored in the fridge up to 24 hours before serving.

Can I add lemon zest to the filling?

Yes, lemon zest adds an extra punch of citrus flavor and can enhance the visual appeal when sprinkled on top.

How do I know when the pie is done baking?

The filling should be slightly set with a gentle wobble in the center. It will firm up completely after chilling.

Can I use unsalted butter for the crust?

Yes, if using unsalted butter, consider adding a pinch of salt to balance the flavor.

What’s the difference between this and lemon meringue pie?

This pie has a creamy lemon filling and whipped cream topping, while lemon meringue features a custard-style filling and a baked meringue topping.

Can I use other citrus juices?

Yes, orange or grapefruit juice can be used for a milder flavor, though they will result in a less tart and more sweet dessert.

Conclusion

Magnolia Lemon Pie is a silky, satisfying, and effortlessly elegant dessert that shines in any season. With its creamy lemon filling, buttery graham cracker crust, and billowy whipped cream topping, it’s the perfect balance of sweet and tart. Easy to make and delightful to serve, this classic pie is a reliable go-to for casual dinners, festive occasions, and everything in between.