Magnolia’s Lemon Pie

Magnolia’s Lemon Pie is easy to make with a light, creamy, sweet and tart filling inside a thick graham cracker crust, don’t miss this one for a delicious summer dessert!

Crust:

1 1/2 cups crushed graham crackers

6 Tbsp. melted butter

1/3 cup sugar

Filling:

2 14 oz. cans sweetened condensed milk

3 egg yolks

2/3 cup lemon juice

dash of salt

Whipped Cream:

1 cup heavy whipping cream

1/3 cup powdered sugar

1 tsp. vanilla extract

Preheat oven to 350 degrees. Spray a 9 inch pie plate with nonstick spray.

To prepare Crust: Combine crushed graham crackers, butter and sugar. Press into prepared pie plate. Bake for 8 minutes.

To prepare Filling: Using a mixer, combine the condensed milk, egg yolks, lemon juice and salt. Beat on medium speed 4-5 minutes. Pour into baked pie crust. Bake for 10 minutes or until little bubbles start to surface.

Chill in the refrigerator for at least 2 hours before serving.

To prepare Whipped Cream: Mix together the heavy cream, sugar and vanilla. Whip until fluffy. Top the cooled lemon pie with whipped cream.

Makes 8 servings

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