Creamy Lemon Pie

4.95 from 117 votes

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!

Prep Time5

Cook Time20

Chill time2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: creamy lemon pie

Servings: servings

Calories: 2730kcal

Ingredients

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

Instructions

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.
1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 5 Tbsp butter
Bake crust for 8 minutes.
In medium-sized mixing bowl whisk together lemon juice, sweetened condensed milk, and egg yolks until smooth.
2/3 cup lemon juice, 2, 14 oz. cans sweetened condensed milk, 3 egg yolks
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.

Nutrition