Magnolia Lemon Pie with Graham Cracker Crust
User Reviews
4.5
Magnolia Lemon Pie with Graham Cracker Crust
Description
This Magnolia Lemon Pie features a crust made from graham cracker crumbs combined with brown sugar and melted salted butter, which is pressed into a pie plate and lightly baked to a golden hue. The filling blends sweetened condensed milk, egg yolks, fresh lemon juice, and a pinch of salt, beaten until smooth and poured into the baked crust. After baking briefly, the pie is cooled completely and chilled, allowing the filling to set with a creamy, luscious consistency.
The fresh lemon juice provides brightness and acidity that balances the sweetness of the condensed milk, while the egg yolks help create a rich, custard-like texture. The graham cracker crust adds a buttery, slightly crunchy base to complement the silky filling. Chilling the pie before serving enhances its refreshing quality. A whipped topping made from heavy cream, powdered sugar, and vanilla extract crowns the pie, optionally garnished with fresh raspberries for a pop of color and tartness.
This dessert suits warm weather or whenever a cool, tangy pie is desired. The use of fresh lemon juice is encouraged to elevate the flavor, though variations with lime or orange juice are possible for a citrus twist. It’s best served well chilled and sliced into wedges for dessert or special occasions.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (1 package, 13 rectangle graham crackers)
- 2 tablespoons brown sugar
- 6 tablespoons butter melted, salted
Lemon Filling:
- 2 cans cans (14-ounces each) sweetened condensed milk (about 2 1/2 cups)
- 3 egg large yolks
- ⅔ cup lemon juice about 4-5 lemons, fresh
- Pinch salt
Whipped Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- raspberries optional, fresh, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand.
- Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden.
- For the filling, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat the sweetened condensed milk, egg yolks, lemon juice and salt together for 2-3 minutes, scraping down the sides of the bowl as needed. Lightly tap the bottom of the bowl 2-3 times on the counter to pop any little air bubbles.
- Pour the filling evenly into the baked crust.
- Bake the pie for 10 minutes.
- Remove the pie from the oven and let it cool completely. Cover the top lightly with plastic wrap and refrigerate until chilled, at least 2 hours or up to overnight.
- For 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 cream evenly over the pie or serve a dollop of the whipped cream on each individual piece. Garnish with raspberries if desired.
Notes
- Substitute lemon juice with fresh lime or orange juice for a different citrus variation.
- Use fresh citrus juice rather than bottled for a brighter and cleaner flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices (Makes a 9-inch pie)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 719kcal | 36% |
| Carbohydrates | 76g | 25% |
| Protein | 11g | 22% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 211mg | 70% |
| Sodium | 332mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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