Magnolia Lemon Pie
A silky and tangy Magnolia-style lemon pie with a buttery graham cracker crust and fluffy whipped cream topping. The perfect balance of sweet and tart makes it a refreshing crowd-pleaser year-round.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 1 sleeve, crushed)
- 2 tbsp light brown sugar
- 6 tbsp salted butter, melted
- 2 (14 oz) cans sweetened condensed milk
- 3 large egg yolks
- ⅔ cup freshly squeezed lemon juice (about 4–5 lemons)
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ¼ tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well and press evenly into the bottom and sides of a 9-inch deep-dish pie plate.
- Bake crust for 8 minutes until lightly golden. Remove and let cool.
- In a medium bowl, mix sweetened condensed milk, egg yolks, lemon juice, and salt. Beat with an electric mixer on medium speed for 2–3 minutes until fully combined.
- Pour the filling into the cooled crust and bake for 10 minutes.
- Remove pie from oven and let cool completely. Refrigerate for at least 2 hours until fully set.
- In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
- Spread or pipe whipped cream over the chilled pie. Garnish with lemon slice or zest, if desired. Serve chilled.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Chill pie for several hours or overnight for a firmer set.
- Optional: Add lemon zest to the filling for extra brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Find it online: https://yumfoodusa.com/magnolia-lemon-pie/