The Best Lemon Pie
Easy and delicious!
Servings: 8 people
Ingredients
Crust
- 1½ cups (127g) crushed graham crackers
- 6 tablespoons (88g) butter, melted
- ⅓ cup (75g) granulated sugar
Pie Filling
- 3 cups sweetened condensed milk, (can also use two 14-ounce cans which is about 2⅔ cups)
- 3 large (54g)egg yolks
- ⅔ cup freshly squeezed lemon juice, about 2 lemons
- ⅛ teaspoon kosher salt
Whipped Cream
- 2 cups (476g) heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon McCormick vanilla extract
- Lemon zest, for garnish
Instructions
Crust
- Combine crushed graham cracker, melted butter, and sugar in a medium bowl. Mix well and press into greased pie dish. (I prefer a 9-inch pie dish with this recipe)
- Bake for 8 minutes at 350°F.
- Carefully remove from oven.
Pie Filling
- While pie crust is baking mix sweetened condensed milk, egg yolks, lemon juice and salt in a stand mixer. Turn mixer to medium and mix well for about 3-4 minutes.
- Pour into baked pie crust and bake at 350°F for 10 minutes.
- Remove from oven and let rest on the counter for about 10 minutes. Place pie in the refrigerator for 1-2 hours to set.
Whipped Cream
- When you are ready to serve pie, mix whipped cream, confectioners sugar, and vanilla in a clean and cooled bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 3 minutes. (Can also use a hand-held mixer)
- Scoop onto cooled lemon pie and serve immediately. (If using lemon zest as a garnish, add before serving.)