Lemon Pie with Graham Cracker Crust
This 4-Ingredient Lemon Pie with Graham Cracker Crust recipe is a creamy, delicious dessert that's perfect for any occasion!
Servings: 6
Ingredients
- 2 cans sweetened condensed milk 14 ounces each, 28 ounces total
- 3 egg yolks (large)
- 3/4 cup fresh lemon juice about 4-6 lemons
- ½ cup Cool Whip
- 1 graham cracker crust store-bought
- zest from 1 lemon optional
Graham Cracker Crust Ingredients
- 1 ½ cups graham cracker crumbs about 10-12 graham crackers
- ¼ cup granulated sugar
- ½ cup butter, unsalted, melted
Homemade Whipped Cream
- 1 cup heavy cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla or lemon extract
Instructions
- Preheat oven to 350 ℉
- In a large bowl, whisk together sweetened condensed milk, fresh lemon juice and egg yolks.
- Add in Cool Whip and lemon zest (optional) then whisk until smooth.
- Pour into graham cracker crust (if using store-bought).
- Bake for 20 minutes.
- Cool for 1 hour until the pie comes to room temperature, then chill in the refrigerator for at least 2-3 hours, or overnight.
- This pie is best served cold.
- Top with whipped cream *optional
Graham Cracker Crust Instructions
- Preheat oven to 350 ℉
- Crush the graham crackers in a food processor or with a rolling pin.
- Combine the graham cracker crumbs with sugar and butter. Mix to combine.
- Press into a 9 or 10 inch pie dish. Use your fingers or the back of a spoon to firmly press the crust mixture into the pie plate.
- Bake for 8-10 minutes or place in the refrigerator for 30 minutes to set the crust.
Homemade Whipped Cream Instructions
- Chill your mixing bowl and beater or whisk attachment for 15-20 minutes.
- Add heavy cream to the bowl, and beat on medium speed until the cream starts to thicken. This happens in 1-2 minutes.
- Add in powdered sugar and vanilla or lemon extract, increase speed to high and whip until stiff peaks form. Do not over-whip. When stiff peaks have formed, turn the mixer off.