Creamy Lemon Pie
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 minutes mins
Cook Time20 minutes mins
Chill time2 hours hrs
Total Time2 hours hrs 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: creamy lemon pie
Servings: 8 slices
Calories: 2730kcal
- 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.
Calories: 2730kcal | Carbohydrates: 453g | Protein: 65g | Fat: 79g | Saturated Fat: 49g | Trans Fat: 1g | Cholesterol: 361mg | Sodium: 1176mg | Potassium: 2997mg | Fiber: 1g | Sugar: 443g | Vitamin A: 2432IU | Vitamin C: 28mg | Calcium: 2274mg | Iron: 2mg