Easy Lemon Pie Recipe – Magnolia Table Inspired with Graham Cracker Crust

Lemon Pie Recipe – This lemon pie is made from scratch with a homemade graham cracker crust. The filling is creamy, full of tangy lemon flavor, and topped with whipped cream for the perfect balance of sweet and tart.

This pie is such a crowd-pleaser, you might be tempted to eat the whole thing yourself! It’s ideal to serve to family, friends, or guests for any occasion. For more citrusy treats, check out all our lemon dessert recipes.

This version of the lemon pie recipe is inspired by Joanna Gaines’ Magnolia Cookbook, with a few of my own tweaks. I’ll share my recipe notes below to help you get it just right. All our lemon dessert recipes are here. Or if you are looking for something else, find our pie recipes here.

Lemon Pie

Are you looking for an icebox lemon pie? Try this no-bake dessert Icebox Lemon Pie recipe. Or this lemon cream cheese pie from a recipe I shared from the Norse Book of Pies cookbook review I did. These are just two other options in addition to making this pie with lemon using condensed milk.

Are you looking for something else for dessert? Find more of our baking or sweet treat recipes via the links at the end of the post.

The key features of this lemon pie recipe are the lemon pie ingredients include a graham cracker crust, made with condensed milk, made with real lemons, and is without meringue. It is easy to make, bake, chill, and serve. It is delicious!

I am sharing the recipe notes and tips first, as it will help you make the recipe successfully. Note that this is an easy recipe; there are just a few things to be aware of for making it.

Recipe Notes

• I did not have enough condensed milk for this recipe calls for. But, since we live less than five minutes from the grocery store and Walmart, it was an easy fix. You will need 3 cans (But do not use all of the third can)
• You will need a bigger pie dish than I used! I had extra pie filling, enough to add to 2 single-serve ramekins, leftover.
• Maybe I should have tried making it in my deep dish pie pan or a 10-inch pie dish. Next time I make it, I'll let you know if I decrease the condensed milk or use a bigger pie dish.
• I didn't pull out my food processor, but (typically, I do use it) I crushed my graham crackers in a sealed gallon-sized plastic freezer bag using a rolling pin. Boy, did that bring me back to the days of living on a ranch and making pies with my grandma –
• The whipped cream topping calls for sugar. Don't use granulated sugar; it will be gritty. Use confectioner's sugar (powdered sugar). You will still need granulated sugar for the homemade graham cracker crust.

Helpful Baking Tools To Have

• KitchenAid Stand Mixer or Hand mixer.
• A Large Mixing Bowl.
• Small bowl for melting butter (in the microwave).
  Or slowly melt on the stovetop in a pot or double boiler (do not brown the butter).
• Baking Spoon
• Lemon Squeezer
• Pie Dish
• Hot Pads

Lemon Pie Recipe

All Image Credits ©2024 Theresa Huse DearCreatives.com

The recipe is slightly adapted from the Magnolia Table Cookbook, which is filled with a collection of recipes that will help you cook and bake for your family or guests.

Ingredients

Ingredients for the Graham Cracker Crust

• Pam cooking spray
• 1-1/2 cups of crushed graham crackers
  Or pre-made graham cracker pie crusts.
• 1/3 cup of granulated sugar
• 6 Tablespoons of melted butter

Ingredients for Lemon Pie

• 3 cups of Condensed Milk
  (3 cans minus 1/2 of 1 of the cans)
• 3 Egg Yolks
• 2/3 cup of fresh lemon juice
• A pinch of sea salt

For The Lemon Pie Topping

Make a Homemade Whipped Cream Topping

Ingredients for Whipping Cream

• 1 cup of Heavy Whipping Cream
• 2 Tablespoons (or more to taste) of Confectioner's Sugar (Powdered Sugar)
• 1 teaspoon of Pure Vanilla Extract
• 1-2 Lemons for garnishing

How To Make a Lemon Pie

Step-by-Step Instructions for Easy Lemon Pie

Directions

1. Preheat the oven to 350°F.
2. Spray the pie dish generously with a Non-stick cooking spray such as Pam. Set the prepared pie dish to the side until needed.

Start by making a homemade graham cracker pie crust

How To Make The Graham Cracker Crust

1. Crush your graham crackers (about 2 sleeves) using a food processor or a plastic bag with them inside and sealed, then hit them with a rolling pin until crushed.
2. Add the crushed graham crackers, granulated sugar, and melted butter to a mixing bowl, combining the ingredients.
3. Pour the combined mixture into the prepared pie dish and shape the crust by pressing it over the bottom and up the sides of the pie dish (use clean hands).
4. Bake in the oven for about 8 minutes, or until slightly browned and firm. Then, remove it from the oven (using hot pads) and set the crust to the side to cool.

Tips for a Perfect Graham Cracker Crust

Chill the crust

Measure butter carefully

Don’t overmix

Next, make the lemon pie filling

How to Make the Lemon Pie Filling

1. Use a stand mixer (with paddle attachment) or hand mixer and a large bowl; Add the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
2. Pour the creamy mixture into the baked pie crust and bake it in the oven for approximately 10 minutes, until the center is set. To test it using heat pads, slightly nudge the pie dish; if the center jiggles, bake it a little longer. If it doesn't, it is done.
3. Cool the pie and let it set before serving. Cool on a rack for at least 30 minutes, then transfer the pie to the refrigerator for at least 1 hour before serving. While the pie is chilling, make the homemade whipped cream topping.

After the pie has cooled, make the topping

How To Make Whipped Cream Topping

1. In a chilled mixing bowl, beat the heavy whipping cream until it is fluffy and holds a soft peak.
2. Add the vanilla extract and powdered sugar to the heavy whipped cream with a baking spoon or spatula. Do not overbeat the mixture!

Top the Lemon Pie with the Whipped Cream and Garnish it with lemon slices.

1. When the pie is cooled completely, add the whipped cream topping over the cooled lemon pie!
2. Thinly slice a lemon (or 2) and garnish the lemon pie by adding it to the whipped topping.
3. Lastly, zest a lemon onto the whipping cream. This is optional; it gives it a little more lemon flavor and zing with every bite. It looks pretty, too.

Serve by slicing the pie with a knife/pie server, and removing the pie with a pie server. Be sure to clean the knife between cutting the slices.

Enjoy!

This lemon pie would be a delicious dessert for any occasion, such as birthdays, celebrations, holidays, and for an Easter dessert, or spring celebrations…

Serving Ideas & Storage Tips

Serving Ideas:

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Drizzle with caramel sauce for extra sweetness.
• Cut into smaller slices for a dessert buffet or party platter.

Storage Tips:

• Room temperature: Cover loosely, store up to 2 days.
• Refrigerator: Wrap tightly, lasts 4–5 days.
• Freezer: Wrap in plastic and foil, store up to 2 months. Thaw in the fridge before serving.

Optional Variations on Lemon Pie

• Caramel Lemon Pie: Drizzle caramel over filling before baking.
• Crumb-Topped Lemon Pie: Add a buttery streusel topping.
• Spiced Lemon Pie: Mix in nutmeg or allspice for extra flavor.
• Mini Lemon Pies: Use tart pans or muffin tins for individual servings.
• Lemon-Cranberry Pie: Add cranberries for a tart, festive twist.

Pucker up, babes, because you are going to love this Lemon Pie! Do you have this cookbook yet? You can purchase a copy of Magnolia Cookbook here. So far, I am loving every recipe I have made from it. I think you will too!

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Print The Recipe For Lemon Pie

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