Magnolia Lemon Pie

Why Make This Recipe

Magnolia Lemon Pie is a delightful dessert that brings a bright and tangy flavor to the table. It combines the sweetness of condensed milk with the zesty kick of fresh lemon juice and a light, fluffy whipped cream topping. This pie is not only delicious but also easy to make. Its refreshing taste makes it a perfect choice for warm weather gatherings, summer picnics, or any time you crave something sweet and citrusy.

How to Make Magnolia Lemon Pie

Ingredients

• 1 ½ cups graham cracker crumbs (about 1 sleeve, crushed)
• 2 tbsp light brown sugar
• 6 tbsp salted butter, melted
• 2 (14 oz) cans sweetened condensed milk
• 3 large egg yolks
• ⅔ cup freshly squeezed lemon juice (about 4–5 lemons)
• Pinch of salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ¼ tsp pure vanilla extract

Directions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well and press this mixture evenly into the bottom and sides of a 9-inch deep-dish pie plate.
3. Bake the crust for 8 minutes until it’s lightly golden. Remove the crust from the oven and let it cool.
4. In a medium bowl, mix together the sweetened condensed milk, egg yolks, lemon juice, and a pinch of salt. Beat with an electric mixer on medium speed for 2–3 minutes until everything is fully mixed.
5. Pour the lemon filling into the cooled crust and bake for another 10 minutes.
6. Once baked, remove the pie from the oven and let it cool completely. Place it in the refrigerator for at least 2 hours to allow it to set.
7. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks start to form.
8. Spread or pipe the whipped cream over the chilled pie. If you like, you can garnish it with a lemon slice or some lemon zest. Serve your Magnolia Lemon Pie chilled.

How to Serve Magnolia Lemon Pie

Magnolia Lemon Pie can be served as a refreshing dessert at any time. Cut it into slices and enjoy it chilled. It pairs beautifully with a cup of tea or lemonade, making it perfect for brunch, gatherings, or simply as a sweet treat after dinner.

How to Store Magnolia Lemon Pie

Store any leftover pie in the refrigerator. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh. It’s best enjoyed within a few days, but it can last up to a week in the fridge.

Tips to Make Magnolia Lemon Pie

• Freshly squeezed lemon juice gives the best flavor, but you can use bottled lemon juice if needed.
• For a thicker filling, consider using an extra egg yolk.
• If you prefer a sweeter pie, add a bit more sugar to the filling mixture.

Variation

You can add various toppings to your Magnolia Lemon Pie for an extra touch. Try mixing in crushed berries like raspberries or strawberries in the whipped cream topping for added color and flavor. Another variation is to add a layer of lemon curd between the filling and the whipped cream for a richer lemon taste.

FAQs

Can I make Magnolia Lemon Pie ahead of time?

Yes! You can make the pie a day in advance and keep it in the refrigerator until you’re ready to serve.

Can I use a different type of crust?

Absolutely! You can use a pre-made pie crust or even a shortbread crust if you prefer.

What if I don’t have heavy whipping cream?

If you don’t have heavy whipping cream, you can substitute it with stabilized whipped topping or whipped cream cheese for a different texture. However, it won’t be as fluffy.

Magnolia Lemon Pie

A delightful dessert that combines the sweetness of condensed milk with zesty lemon juice and a fluffy whipped cream topping, perfect for warm weather gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 2 hours hrs 18 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups 1 ½ cups graham cracker crumbs (about 1 sleeve, crushed)
• 2 tbsp 2 tbsp light brown sugar
• 6 tbsp 6 tbsp salted butter, melted

For the filling

• 2 cans 2 (14 oz) cans sweetened condensed milk
• 3 large 3 large egg yolks
• ⅔ cup ⅔ cup freshly squeezed lemon juice (about 4–5 lemons) Freshly squeezed gives the best flavor.
• 1 pinch Pinch of salt

For the topping

• 1 cup 1 cup heavy whipping cream Can substitute with whipped topping if needed.
• 2 tbsp 2 tbsp powdered sugar
• ¼ tsp ¼ tsp pure vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well and press this mixture evenly into the bottom and sides of a 9-inch deep-dish pie plate.
3. Bake the crust for 8 minutes until it’s lightly golden. Remove the crust from the oven and let it cool.
4. In a medium bowl, mix together the sweetened condensed milk, egg yolks, lemon juice, and a pinch of salt. Beat with an electric mixer on medium speed for 2–3 minutes until everything is fully mixed.

Baking

1. Pour the lemon filling into the cooled crust and bake for another 10 minutes.
2. Once baked, remove the pie from the oven and let it cool completely. Place it in the refrigerator for at least 2 hours to allow it to set.

Topping

1. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks start to form.
2. Spread or pipe the whipped cream over the chilled pie. If you like, you can garnish it with a lemon slice or some lemon zest.

Serving

1. Cut it into slices and enjoy it chilled. It pairs beautifully with a cup of tea or lemonade.

Notes

Store any leftover pie in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It's best enjoyed within a few days, but can last up to a week.