Condensed Milk Lemon Pie
This Condensed Milk Lemon Pie is a sweet and tangy classic dessert featuring a luscious citrus filling nestled in a crunchy graham cracker crust, topped with silky whipped cream. Perfect for family gatherings or a delightful treat.
Servings: 8 servings
Calories: 480kcal
Ingredients
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 14 oz sweetened condensed milk (1 can)
- 3 large egg yolks
- ½ cup fresh lemon juice
- 1 tsp lemon zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 lemon, sliced or zested for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch pie dish to prevent sticking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted unsalted butter until the mixture looks like wet sand.
- Form and Bake the Crust: Firmly press the crumb mixture into the bottom and up the sides of the pie dish, forming an even crust layer. Bake for 8 to 10 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
- Prepare the Filling: In a large bowl, whisk together the sweetened condensed milk and egg yolks until the mixture is smooth and pale, about 2 minutes. Add the fresh lemon juice and lemon zest, then whisk again until fully combined.
- Bake the Pie: Pour the lemon filling into the pre-baked crust, spreading it evenly. Bake at 325°F for 15 to 18 minutes, or until the filling is just set but still has a gentle jiggle in the center.
- Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Prepare the Whipped Cream: In a mixing bowl, combine the heavy whipping cream and powdered sugar. Whisk or use a mixer to whip until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with lemon slices or zest.
Notes
Ensure your lemon juice is freshly squeezed for the best flavor.
Chilling the pie fully allows the filling to set properly.
This pie is best served chilled and within 3 days.
Chilling the pie fully allows the filling to set properly.
This pie is best served chilled and within 3 days.