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Magnolia Lemon Pie

A creamy and sweet lemon pie in a graham cracker crust topped with homemade whipped cream!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Servings: 6 -8


  • Crust
  • 1 1/2 cups graham cracker crumbs 1 sleeve graham crackers crushed in a food processor
  • 2 T light brown sugar
  • 6 T salted butter melted


  • 2 14- oz cans sweetened condensed milk
  • 3 egg yolks
  • 2/3 cup freshly squeezed lemon juice around 4-5 lemons
  • Pinch salt


  • 1 cup heavy whipping cream
  • 2 T powdered sugar
  • 1/4 t pure vanilla extract


  • Preheat oven to 350 degrees.


  • Combine the graham cracker crumbs, brown sugar, and melted butter in a small bowl. Stir until fully combined. Evenly press the mixture into the bottom and sides of a 9-inch deep-dish pie plate.
  • Bake for 8 minutes or until light golden brown. Set aside to cool.


  • In a medium bowl, add the sweetened condensed milk, egg yolks, lemon juice, and salt. Mix with an electric mixer on medium for 2 - 3 minutes.
  • Pour the mixture into the prepared crust. Bake in the oven for 10 minutes.
  • Remove from the oven to cool. Once cooled, cover the pie and place in the refrigerator to set for at least 2 hours.


  • In a medium bowl, add the heavy cream, powdered sugar, and vanilla. Mix with an electric mixer on medium-high until fluffy and soft peaks have formed.
  • Cover the cooled pie with the whipped topping and serve.
  • Enjoy!


Recipe Source: Magnolia Market and Mel's Kitchen