Magnolia Lemon Pie with Graham Cracker Crust

Magnolia Lemon Pie with Graham Cracker Crust is a pie recipe built around brown sugar, egg yolks and lemon fresh lemon juice. Plan on 8 Slices (9-inch pie) and about 155 minutes.

• Yield 8 Slices (9-inch pie)
• Ready in 155 minutes
• Prep 135 minutes
• Cook 20 minutes

Ingredients

Crust

• 1 ½ cups ( 150 g ) graham cracker crumbs (about 13 rectangle graham crackers)
• 2 tablespoons brown sugar
• 6 tablespoons ( 85 g ) salted butter, melted

Lemon Filling

• 2 cans (14-ounces each) sweetened condensed milk (about 2 1/2 cups)
• 3 large egg yolks
• ⅔ cup lemon fresh lemon juice (about 4-5 lemons)
• Pinch salt

Whipped Topping

• 2 cups heavy whipping cream
• ¼ cup ( 29 g ) powdered sugar
• ½ teaspoon vanilla extract
• Fresh raspberries for garnish, optional

Instructions

1. Preheat the oven to 350 degrees F.
2. For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened.
3. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes.
4. For the filling, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat the sweetened condensed milk, egg yolks, lemon juice and salt together for 2-3 minutes, scraping down the sides of the bowl as needed. Lightly tap the bottom of the bowl 2-3 times on the counter to pop any little air bubbles.
5. Pour the filling evenly into the baked crust.
6. Bake the pie for 10 minutes.
7. Remove the pie from the oven and let it cool completely. Cover and refrigerate until chilled, at least 2 hours or up to overnight.
8. For the whipped topping, beat the cream, powdered sugar and vanilla together until soft peaks form.
9. Spread the whipped cream evenly over the pie or serve a dollop of the whipped cream on each individual piece. Garnish with raspberries if desired.

Let the center settle before you cut it, or the slices will slump.