Creamy Lemon Pie

nibbleboard.com/recipes/creamy-lemon-pie

Prep:10 min

Cook:20 min

Total:30 min

Servings:8

Ingredients

Crust

1 1/2 cups graham cracker crumbs (about 10 full sheets)
1/3 cup granulated sugar
5 tablespoons unsalted butter, melted

Filling

2 (14 oz) cans sweetened condensed milk
2/3 cup fresh lemon juice (about 4 lemons)
3 large egg yolks

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar

Garnish

1 lemon, for zest and slices (optional)

Instructions

Preheat oven to 350°F (177°C).
Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until all crumbs are evenly coated and the mixture holds together when pressed.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to pack it tightly and evenly.
Bake the crust for 8 minutes until lightly golden and fragrant. Remove from oven and leave the oven on.
Whisk together sweetened condensed milk, lemon juice, and egg yolks in a medium bowl until completely smooth and slightly thickened.
Pour the lemon filling into the warm crust, spreading it evenly with a spatula.
Bake for 10-12 minutes until the center is set but still slightly jiggly when gently shaken. It will firm up as it cools.
Remove from oven and let cool on the counter for 15 minutes.
Cover loosely and refrigerate for at least 3 hours or overnight until completely chilled and set.
Beat heavy cream and powdered sugar together with an electric mixer until stiff peaks form, about 2 minutes.
Top the chilled pie with whipped cream. Garnish with lemon zest and thin lemon slices. Slice and serve cold.

Nutrition per Serving

770Calories

14gProtein

105gCarbs

34gFat

Chef Tips

I've found that room temperature lemons give you way more juice — roll them on the counter with your palm before cutting to break down the membranes inside.
Use the bottom of a flat measuring cup to press the crust in evenly. An uneven crust means an uneven filling layer, and nobody wants a thin spot.
After trying both ways, I always let this chill overnight rather than just 3 hours. The filling sets firmer and slices come out cleaner the next day.
No fresh lemons? You can substitute bottled lemon juice in a pinch, but the flavor won't be quite as bright. I'd add a teaspoon of lemon zest to the filling to compensate.
Store leftovers covered in the fridge — the whipped cream holds up surprisingly well for 2-3 days if you used real cream and powdered sugar.

Storage

Cover tightly with plastic wrap or transfer to an airtight container. Keeps in the refrigerator for up to 5 days. The crust may soften slightly after day 3.