Creamy Lemon Pie
This creamy lemon pie features a delicious graham cracker crust filled with a smooth and tangy lemon filling. Topped with whipped cream, lemon zest, and slices, it’s a refreshing dessert perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- ⅓ cup sugar
- 1 ½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 3 large egg yolks
- ⅔ cup lemon juice
- 2 (14 oz) cans sweetened condensed milk
- Lemon zest
- Lemon slices
- Whipped cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the crumbs are fully coated. Press the mixture into a 9-inch pie pan, forming an even crust along the bottom and sides. Bake for 8 minutes and set aside.
- In another medium-sized mixing bowl, whisk together the lemon juice, sweetened condensed milk, and egg yolks until smooth. Pour the lemon mixture into the warm pie crust.
- Bake for 10-12 minutes or until the center is mostly set, though it may still be slightly jiggly. Remove from the oven and let the pie sit on the counter for 10 minutes to finish setting as it cools.
- Chill the pie in the refrigerator for 2-3 hours or overnight to completely set.
- Before serving, top the pie with whipped cream, lemon zest, and lemon slices for garnish.
Nutrition
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg