Creamy Lemon Pie is like key lime pie, but not as tart. The amazing lemon filling has just 3 simple ingredients. Put that in a simple graham cracker crust and top with whipped cream and lemon slices for a refreshing pie any time of year!
The fresh taste of this simple lemon pie will have you hiding back the last piece to enjoy later on your own.
What I love most about this creamy lemon pie is that it’s unique compared to the other pie flavors. It’s slight tart taste pairs perfectly with the sweetness from the condensed milk.
I’ve been whipping up this pie recipe for years and I have no plans of stopping anytime soon!
If you love lemon, you might also like our lemon lush dessert.
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Creamy Lemon Pie
I love the flavor of lemon pie but always felt like in the past, I never had time to make it. That was before this simple recipe came long. This recipe for lemon pie is a true game-changer in the kitchen.
Not only does it take just a few moments to whip up but it has amazing flavor. The first bite reminds me of warmer weather or basking in the sun on the beach .. .and each bite after that just makes me love it more.
The best part about this pie recipe is that the crust is just as easy as the filling to make. This is a fast and easy way to have a lemon dessert on the table in literally no time at all.
I’ve been serving this during holidays and fun family gatherings for years and it’s always a hit every single time.
Be certain to check out our Strawberry Lemon Lasagna as well for another super simple dessert and taste!
Ingredients Needed To Make Lemon Pie
Graham cracker crumbs – this is about a sleeve of graham crackers
Lemon juice – fresh lemons are the best
Sweetened condensed milk
How To Make Easy Lemon Pie
Making this pie recipe is a fast and easy dessert! Everyone will love the citrus taste.
Preheat the oven to 350.
In a medium-sized mixing bowl combine graham cracker crumbs, sugar, and melted butter until crumbs are fully coated. Press into a 9-inch pie pan, forming a crust. Have crumbs go up the side of the pie pan.
Bake crust for 8 minutes.
In a medium-sized mixing bowl whisk together lemon juice, sweetened condensed milk, and egg yolks until smooth.
Pour lemon mixture into warm pie crust.
Bake for 10-12 minutes or until the center is no longer moves, although it may be slightly jiggly. Remove from oven and let sit on the counter for 10 minutes. It will finish setting as it cools.
Chill in refrigerator 2-3 hours or overnight to completely set.
Top with whipped cream.
Garnish with lemon zest and lemon slices.
Tips and Notes For Making the Pie
This recipe isn’t hard but there are a few tips to keep in mind.
As the pie cools, it will firm up more and this is important to remember. Be certain to follow the baking times so that you cook it all the way through and then give it time to rest and firm up.
Once it is cooled enough, chilling in the fridge is key to bringing the pie altogether. This pie is meant to be cooled when enjoyed so give it at least 2 hours in the fridge for that temperature to happen.
Can you use a different type of crust for this pie?
You can. I love the texture of the graham cracker crust, but you can use a different one if you want.
This is such a simple way to change up the taste and texture easily. I’ve also made this pie without a crust before and it was really delicious that way, too! It’s a simple way to cut out some of the calories and carbs and still get to enjoy that lemon pie flavor.
Pie Storage Tips
Unless you’re sharing this with family and friends, you’re probably going to have some of this pie leftover. If you do, make certain that you store it correctly to keep it fresh and delicious.
I have a pie storage container that I love but it’s really not a requirement to have. All you really need is a way to store your pie with a lid or plastic wrap so that it locks in the fresh flavor and taste.
Due to the ingredients, keep this pie stored in the fridge until you’re ready for your next piece.
Topping Ideas for Lemon Pie
When it comes to pie toppings, everyone seems to like their own preference and taste.
Whipped cream and lemon zest are always a great topping or garnish and powdered sugar can also be a great choice, too.
I’ve even added some crumbled graham crackers to the top of the pie as well for a bit of crunchy texture. Slivered almonds or crushed walnuts can be a great choice as well.
If you’re looking for a simple pie recipe that has loads of flavor and is fast and easy to make, add this Easy Lemon Pie to your baking radar. This pie is fun to make and even more, fun to share with family and friends.
Looking for more great lemon desserts? Check these out!
Creamy Lemon Pie
- 1 1/2 cups graham cracker crumbs (approx. one sleeve of graham crackers)
- 1/3 cup sugar
- 5 Tbsp butter unsalted, melted
For the lemon filling:
- 2/3 cup lemon juice about 3-5 lemons
- 2, 14 oz. cans sweetened condensed milk
- 3 egg yolks large
- Preheat oven to 350.
- In medium-sized mixing bowl combine graham cracker crumbs, sugar, and melted butter until crumbs are fully coated. Press into a 9-inch pie pan, forming a crust. Have crumbs go up the side of the pie pan.
- Bake crust for 8 minutes.
- In medium-sized mixing bowl whisk together lemon juice, sweetened condensed milk, and egg yolks until smooth.
- Pour lemon mixture into warm pie crust.
- Bake for 10-12 minutes or until center is no longer moves, although it may be slightly jiggly.
- Remove from oven and let sit on counter for 10 minutes. It will finish setting as it cools.
- Chill in refrigerator 2-3 hours or overnight to completely set.
- Top with whipped cream.
- Garnish with lemon zest and lemon slices.
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