This Creamy Lemon Pie is heavenly – a thick graham cracker crust filled with the most delicious lemon filling and topped with fresh whipped cream. It’s truly the best and is incredibly simple to make.
Sorry if you came here today looking for my Weekly Menu Plan. Instead I’m sharing the recipe for this amazing Creamy Lemon Pie. I have too many recipes I want to squeeze in before Thanksgiving, so I had to forgo the menu plan today. Don’t worry, there are plenty of menu plans in my archives, so pull up an old one if you need some dinner inspiration.
If you’re a fan of Fixer Upper, then you know who Joanna Gaines is. Turns out she not only has a knack for decorating, but she makes a killer lemon pie that can be made in under 20 minutes. I’ve seen this recipe floating all over the web for a long, long time now and it’s also in her new cookbook (aff. link). I finally got around to making it and I am so glad I did.
I’ve mentioned before that my family does not hold back when it comes to desserts at Thanksgiving. I thought this Creamy Lemon Pie would be the perfect addition to my family’s overabundant dessert table. Also, for those of you who could take or leave pumpkin, apple or pecan pie, then I got your back today. I know this might seem more like a summer dessert, but this pie is so good it should be eaten year round.
Most of you probably know that chocolate is always my first love, but I’m also a huge fan of anything lemon, so I knew I was going to love this pie. It couldn’t be simpler to make. The hardest part is being patient enough for it to chill in the refrigerator. The lemon flavor isn’t overpowering so I think even lemon haters are probably going to love this pie.
I took some slices to a few friends/neighbors and one of them text me a few days later asking for the recipe because her husband wanted more of it.
Maybe the reason I love this pie is because it has sweetened condensed milk in it (my milk of choice 😂). The original recipe calls for 3 cups of sweetened condensed milk which is about 2 1/4 cans, but after reading several reviews and suggestion about this pie, I used only two cans of sweetened condensed milk. It was perfect and I think that extra little bit would have made. Also, anything with a graham cracker crust is always a winner, right?
A few tips for making this lemon pie. . .
- Because I’m a huge fan of lemon, I wanted the lemon flavor to be a little bit stronger so I added some lemon zest. It’s totally optional and is your call here. You can taste the filling before you pour it into the pie crust and see if you want the lemon flavor to be stronger. If you do, then go ahead and add some lemon zest.
- Make sure you give the pie plenty of time to chill. I think the longer the better (like overnight), but it needs at least 2 to 3 hours.
- You can top this with fresh blueberries or raspberries if you’d like. I love raspberries and lemon together so I love to garnish this with fresh raspberries.
Recipe Source: Magnolia Table: A collection of Recipe for Gathering Cookbook