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Lemon Pie With Condensed Milk Recipe

Lemon Pie With Condensed Milk

iamwinfred
This Lemon Pie With Condensed Milk is the pie I make when I want something sweet, tart, and completely fuss free. It comes together with just a handful of pantry staples and a can of sweetened condensed milk, no fancy techniques required. A buttery graham cracker crust holds a silky lemon filling that sets up firm enough to slice clean, and a cloud of whipped cream on top finishes it off perfectly.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 380 kcal

Equipment

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 11 full sheet crackers
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 4 large egg yolks
  • 2 14 ounce cans sweetened condensed milk
  • 2/3 cup fresh lemon juice about 4 to 5 lemons
  • 1 tablespoon fresh lemon zest
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • thin lemon slices for garnish (optional)

Instructions
 

  • Preheat oven to 350°F (180°C) with rack in center.
  • In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until mixture resembles wet sand.
  • Press mixture firmly into bottom and up sides of a 9-inch pie dish using the back of a measuring cup or your fingers.
  • Bake crust for 8 to 9 minutes until edges are lightly golden. Cool on a wire rack for 10 minutes. Keep oven on.
  • In a large bowl, beat egg yolks with a hand mixer on medium for 2 minutes until pale and slightly thickened.
  • Add both cans of sweetened condensed milk and beat until fully smooth and combined, about 1 minute.
  • Add fresh lemon juice and lemon zest, mixing on low just until incorporated. Mixture will thicken slightly.
  • Pour filling into the warm crust and spread evenly with a rubber spatula.
  • Bake for 15 to 18 minutes until edges are set and center has a slight jiggle. Do not overbake.
  • Remove from oven and cool on the counter for 30 minutes.
  • Cover loosely with plastic wrap and refrigerate for at least 3 hours or overnight until fully set.
  • Just before serving, beat cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft to medium peaks form.
  • Spread or pipe whipped cream over the chilled pie. Garnish with lemon slices or extra zest if desired.

Notes

  • Always use fresh lemon juice rather than bottled for a brighter, less metallic flavor.
  • Bring eggs to room temperature before mixing for a smoother filling.
  • Do not skip pre-baking the crust or it may turn soggy under the filling.
  • Watch the bake time closely; an overbaked filling can crack as it cools.
  • Chill the pie fully before slicing, even if that means making it the night before.
  • Add whipped cream topping just before serving if making ahead for the freshest texture.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze the unfrosted pie tightly wrapped for up to 1 month; thaw overnight in the refrigerator before topping.
  • Substitute half the lemon juice with lime juice for a citrus blend variation.
  • Use an Oreo crust instead of graham cracker for a chocolate twist.

Nutrition

Serving: 1SliceCalories: 380kcalCarbohydrates: 54gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 45gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 4mg
Keyword easy lemon pie, lemon pie with condensed milk, no bake lemon pie, sweetened condensed milk pie
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