Ingredients
Crust
- 1-3/4 cups graham cracker crumbs (12 to 13 full graham cracker sheets)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, lightly packed (or substitute with white sugar)
- 1/8 teaspoon salt
Filling
- 2 (14-ounce) cans sweetened condensed milk (Eagle Brand recommended)
- 3 large egg yolks
- 3/4 cup freshly squeezed lemon juice (from about 5 lemons)
- 1 teaspoon lemon extract (optional)
- 1/8 teaspoon salt
Topping
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- Optional garnishes: lemon slices, lemon zest, mint sprigs
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie dish with cooking spray to prevent sticking.
- Make the Crust: Melt the butter in a microwave-safe bowl and allow it to cool for about 5 minutes to avoid a greasy crust. Pulse graham crackers in a blender or food processor until finely crushed. Measure out 1-3/4 cups of crumbs into a large bowl, then stir in the light brown sugar and salt. Add the cooled melted butter and mix until the crumbs are evenly coated.
- Press the Crust: Firmly press the crumb mixture into the prepared pie dish, pushing it up the sides and flattening the bottom using the flat bottom of a measuring cup for compactness. Bake the crust for 8 minutes, then remove from the oven and let it cool slightly.
- Prepare the Filling: In a stand mixer or using a hand mixer, blend together the sweetened condensed milk, egg yolks, freshly squeezed lemon juice, lemon extract (if using), and salt on medium speed for 2 to 4 minutes until completely smooth and well combined.
- Bake the Pie: Pour the lemon filling into the pre-baked crust and smooth out the top. Bake the pie for 12 to 17 minutes, or until the filling is mostly set but still has a slight jiggle in the center. If the crust edges brown too fast, cover them loosely with foil to prevent burning. Remove the pie from the oven and cool on a wire rack for 30 minutes.
- Chill the Pie: Refrigerate the pie for at least 1 hour to allow it to firm up and develop its flavors. If chilling longer than an hour, cover the pie to avoid drying out.
- Make the Whipped Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla bean paste or extract at high speed until soft peaks form, which usually takes between 1 to 4 minutes.
- Serve: Spread the freshly whipped cream over the pie just before serving or add it to individual slices if you plan to store leftovers. Garnish with lemon zest, lemon slices, or mint sprigs as desired. Serve chilled for the best taste and texture.
- Store Leftovers: Cover any leftover pie tightly with plastic wrap or foil and refrigerate to keep fresh.
Notes
- For a stronger lemon flavor, add lemon zest to the filling.
- Lemon extract is optional but enhances the citrus aroma.
- Use a well-chilled bowl and beaters for fluffier whipped cream.
- To prevent the crust from becoming soggy, let it cool fully before adding the filling.
- This pie is best enjoyed within 2-3 days when stored properly in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
