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+ servings
lemon pie with whipped cream lemons and raspberries on top with one slice taken out
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5 from 8 votes

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!
Prep Time15 mins
Cook Time21 mins
Chill Time2 hrs
Total Time2 hrs 36 mins
Course: Dessert
Cuisine: American
Keyword: lemon dessert
Servings: 8 servings
Calories: 499kcal

Ingredients

Crust

  • 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

Toppings/garnishes

  • additional lemon zest
  • lemon slices
  • fresh raspberries
  • whipped cream

Instructions

Prepare

  • Preheat oven to 350°F. Set out a 9" pie pan/pie dish.

Make crust

  • 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.

Make filling

  • 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.

Bake

  • Bake in the 350°F oven for 12 minutes, until the center is slightly jiggly, then remove and let sit at room temperature to cool completely.

Chill

  • 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.

Notes

  1. Recipe makes one pie, with a suggested serving size of 1/8th of the pie.

Nutrition

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