Old-Fashioned Creamy Lemon Pie
Sometimes you want something pretty and fresh but at the same time you’d like it to be easy. Is that so much to ask? This old fashioned creamy lemon pie is everything you’re looking for: delicious, gorgeous, and super easy to make. Finish it with whipped cream and fresh lemon slices for a beautifully classic look. One of our favorite desserts for spring.
Creamy Lemon Pie
Equipment
- 1 9-inch pie dish
- Mixing bowl
- food processor
- Whisk
- Measuring cups and spoons
Ingredients
Filling
- ¾ cup fresh lemon juice
- 2 cans sweetened condensed milk (15-ounce cans)
- 2 tablepoons sour cream
- 2 teaspoons lemon zest
- 2 egg yolks
Crust
- 11 graham crackers
- 6 tablespoons butter (melted)
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
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Instructions
- Make the crust. Preheat your oven to 375°F with the rack positioned in the center. Then, crush the graham crackers into fine crumbs using a food processor. Pulse until smooth. Next, combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Stir until the mixture resembles wet sand. After that, firmly press the crumb mixture evenly into the bottom and sides of a 9-inch pie plate to form the crust. Bake the crust for 7 minutes, making sure not to overbake as this can make the crust too hard to slice. Allow the crust to cool completely at room temperature before adding the filling.
- Make the filling. In a large mixing bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, sour cream, and egg yolks until smooth and well combined. Lower the oven temperature to 350°F.
- Assemble and bake. Pour the lemon filling into the cooled pie crust, using a spatula to spread it evenly. Bake the pie for 10 minutes to set the filling. When done, it will remain pale and jiggle slightly in the center. Remove the pie from the oven and allow it to cool at room temperature for about 1 hour. Once cooled, transfer the pie to the refrigerator and chill for at least 8 hours or overnight for the best texture.
- Garnish and serve. Before serving, top the chilled pie with freshly whipped cream and garnish with thin slices of lemon for a bright, decorative touch. Slice and enjoy your creamy, tart lemon pie cold.
Notes
Nutrition
This lemon pie is my go-to for anyone who loves sweet-tart dessert. I use sweetened condensed milk, fresh lemon juice, and some sour cream for a smooth and cold filling. The graham cracker crust, with just a hint of cinnamon and butter, adds the perfect crunchy contrast to the creamy filling.
I make it for summer BBQs, Easter dinners, or any other occasion from March to July.
I’m confident you’ll find it just as delicious.
Key Ingredients and Tools
You’ll need specific ingredients and kitchen tools to whip up a delicious lemon pie. Here’s a list of the most essential or unique ones:
- Fresh Lemons: They’re crucial for the pie’s fresh and zesty taste. Bottled lemon juice can work in a pinch, but fresh lemons are better for a brighter flavor.
- Sweetened Condensed Milk: This is what makes the pie creamy and sweet. It’s usually found in the baking section; unfortunately, there isn’t a great alternative.
- Sour Cream: It gives the filling a bit of tang and creaminess. If you don’t have any, Greek yogurt can be a stand-in, but it might slightly change the taste and texture.
- Graham Crackers: They form the crust of the pie. If needed, digestive biscuits or vanilla wafers can be used instead, but graham crackers are the top choice for this recipe. You can also use a store-bought pie crust instead of making one with graham crackers. It’s quicker but won’t get the same cinnamon taste and homemade feel.
- Microplane Zester: Perfect for finely zesting lemons without the bitter white pith. You could use a box grater as a backup, but a zester works best for fine zest.
- Pie Shield or Aluminum Foil: They help prevent the crust edges from burning while the pie is baking. If you don’t have a pie shield, use foil strips.
These ingredients and tools are key to making a great pie that’s simple to prepare and delicious!
Troubleshooting and Help
Absolutely! You can make the graham cracker crust a day or two ahead. Keep it covered and stored at room temperature until you can fill and bake the pie. While this creamy lemon pie pairs perfectly with a classic graham cracker crust, you can switch things up using a homemade sourdough pie crust for a unique buttery flavor. It adds a bit of tang that complements the lemon filling beautifully.
No worries! You can place the graham crackers in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. Just make sure they’re finely crushed so your crust holds together.
Totally! Homemade whipped cream is great, but store-bought or Cool Whip works perfectly fine if you’re short on time.
If your pie doesn’t set as firmly as you’d like, don’t worry! It might just need a little more time in the fridge. Be sure to chill it for at least 8 hours, or even overnight, to help it firm up. You can serve it as a creamy, pudding-like dessert if it’s too soft.
You’ll want to chill the pie for at least 8 hours, but overnight is even better. This gives the filling enough time to set properly, so you get clean, beautiful slices when you serve it.
Absolutely! You can use gluten-free graham crackers for the crust; the remaining filling ingredients are naturally gluten-free. It’s an easy swap that won’t change the flavor or texture much.
You can use low-fat, sweetened condensed milk to lighten the recipe. The pie will still be creamy, though the texture might be slightly less rich.
What’s great is how easy it is to make; I don’t have to spend the whole day in the kitchen, yet it tastes like I did.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Delicious. cinnamon is mentioned for the (crust) 1/2 teaspoon
This pie is so easy,and so delicious,you will want to eat the entire pie yourself.It’s rich,but trust me it’s Awsome.
Made this recipe and it turned out amazing! Easy and delicious!!
thank you gina for letting me know!
I have a box of graham crumbs. What would the equivalent to 11 crackers be?
about 3/4 cup 🙂
For this lovely sounding pie, your directions for the crust say to add sugar and cinnamon. But in your list if ingredients, cinnamon is not mentioned. May I ask how much cinnamon you suggest adding, or should I leave it out? Thanks for this recipe!
How much cinnamon do you add to crust?