Lemon Pie

Light, creamy, and easy dessert to satisfy the citrus lover in your family!

Original Recipe found in Magnolia Table: a collection of recipes for gathering by Joanna Gaines. pg 269.

Course Dessert

Prep Time 1 hour 20 minutes

Cook Time 20 minutes

Cool Time 1 hour 30 minutes

Servings 8

Preheat your oven to 350 degrees F. Use the vegetable oil spray and spray a light coat on a 9 inch pie plate.
Crush your graham crackers. I used a large plastic Ziplock and made sure to create a fine dust. I tried not leave large pieces of graham cracker in the bag.
Next, go ahead and place your graham crackers, sugar, and melted butter into a bowl and stir until well combined. Place this mixture inside your pie dish and press along the bottom and along the sides. Bake until firm. This took approx 10 minutes for myself.
Using your stand mixer or a handheld mixer, beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
After removing the pie crust, pour this mixture into the baked crust. I made sure to tap the sides to ensure no bubbles. Return to oven and bake until center is set (tap side and check it middle is set) about 10 minutes.
Cool the pie for 30 minutes. And then place into refrigerator for at lease 1 hour or until set.
To ensure freshness, make the whipped cream right before serving. In a bowl, mix the heavy cream, sugar, and vanilla extract and beat on high speed until the mixture is fluffy and the cream will hold a soft peak.
Spread the whipped cream onto the pie and garnish with what your heart desires! I used lemons and mint. But raspberries would be amazing, too!

Can store in refrigerator for up to 3 days.