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Joanna Gaines Lemon Pie

Joanna Gaines Lemon Pie

A bright, ultra-creamy Joanna Gaines Lemon Pie with graham cracker crust, sweetened condensed milk, and whipped cream. Easy, make-ahead Magnolia lemon pie perfection.
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Course: Dessert
Cuisine: American
Keyword: easy dessert, graham cracker crust, lemon pie, sweetened condensed milk
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 2 hours 38 minutes
Servings: 8 slices

Equipment

  • 9-inch pie plate
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Microplane or zester
  • Electric mixer (for whipped cream)

Ingredients
  

Graham Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Lemon Filling

  • 1 can (14 oz) sweetened condensed milk
  • 3 large egg yolks room temperature if possible
  • 1/2 cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest

Whipped Topping

  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • Heat the oven to 350°F. Lightly grease a 9-inch pie plate.
  • Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of the pie plate.
  • Par-bake the crust for 8 minutes. Set aside to cool slightly while you prepare the filling.
  • Prepare the filling: In a medium bowl, whisk the egg yolks with the lemon zest until smooth. Whisk in the sweetened condensed milk until thick and creamy, then slowly whisk in the lemon juice until fully blended.
  • Pour the filling into the warm crust and smooth the top. Bake for 10 minutes, or until the center is just set with a slight jiggle.
  • Cool on a rack to room temperature, then refrigerate until fully chilled and set, at least 2 hours.
  • Whip the topping: Beat the cold cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled pie. Slice and serve.

Notes

For clean slices, chill overnight and wipe the knife between cuts. If you prefer a stronger citrus punch, add an extra 1/2 teaspoon zest to the filling. Store covered in the refrigerator for up to 3 days. The crust can be made a day ahead; cool completely and keep covered at room temperature.
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