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!
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Dessert
Cuisine: American
Keyword: lemon, pie
Servings: 6
- 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
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.