Creamy Lemon Pie
Cool and refreshing creamy lemon filling inside a buttery vanilla graham cracker crust. If you love pies but find them intimidating to bake, this is the recipe for you!
Servings: 8 servings
- 1 1/2 cups graham cracker crumbs (from about 13 whole rectangle graham crackers)
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 6 Tbsp unsalted butter melted
Lemon pie filling
- 2 (14 oz each) cans sweetened condensed milk
- 3 large egg yolks
- 2/3 cup fresh lemon juice (from approximately 5 lemons)
- 2 tsp lemon zest
- 1/8 tsp kosher salt
- additional lemon zest
- lemon slices
- fresh raspberries
- whipped cream
Combine crust ingredients (graham cracker crumbs, sugar, vanilla, and butter) in a mixing bowl and stir to combine well.
Transfer mixture to 9” pie pan and press evenly into the bottom and sides of pan.
Bake the crust for 9 minutes, then set aside.
While crust is baking, make the pie filling by adding the sweetened condensed milk, egg yolks, lemon juice, and salt to a mixing bowl.
Use hand mixer to beat together for about 2 minutes, scraping the sides of the bowl as needed.
Tap bowl gently on a counter a couple of times to release any air bubbles from the mixing.
Pour filling into baked crust, spreading into an even layer.
Once cooled, cover with plastic wrap and refrigerate at least 2-3 hours, or up to overnight.
To serve, top with whipped cream, lemon slices, raspberries, and lemon zest if desired.
- Recipe makes one pie, with a suggested serving size of 1/8th of the pie.
Calories: 499kcal | Carbohydrates: 71g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 271mg | Potassium: 428mg | Fiber: 1g | Sugar: 61g | Vitamin A: 621IU | Vitamin C: 11mg | Calcium: 307mg | Iron: 1mg