August 8, 2017

Lemon Pie

I love a good sweet treat and my go to sweet treat for weeknights are dark chocolate covered almonds or I bake chocolate chip cookies once in awhile.

With the warm sunny days I have been craving fruit and something fresh and light. When I saw this Lemon Pie recipe from Joanna Gaines from HGTV's Fixer Uppers I knew it was exactly what I needed. I altered it just a bit due to what I had, for example, I didn't make the crust nor did I make or have any whipped cream and it made no difference. This pie was delicious, easy to make, and I will definitely be making this lemon pie a few more times before the end of summer.

Pie Filling Ingredients: 

  • 2 cups Eagle Brand “sweetened condensed” Milk ( I used about 1 can and half and it didn't change the recipe at all)
  • 3 egg yolks 
  • ⅔ cup lemon juice 
  • 1 dash salt 
  • 1 lemon (I added this so that you could cut thin slices for decoration)

To Make Pie Filling: Mix Eagle Brand Milk, egg yolks, lemon juice and salt in a bowl. Mix well with mixer or whisk.

Pour into pie crust and bake for 10 minutes at 350 degrees. Place pie in the refrigerator for at least 2 hours or more.

Crust Ingredients ( I didn't make a crust, I had a store-bought graham cracker crust)

  • 1 ½ cups crushed graham crackers 
  • 6 tbs butter ⅓ cup sugar 

To Make Crust: Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased (I use Baker’s Joy non-stick spray) pie dish. Bake for 8 minutes at 350.


Whipped Cream Ingredients (I also didn't make the whipped cream or have whipped cream, and it tasted marvelous anyway)

  • 1 small carton of heavy whipping cream 
  • 2 tbsp sugar 
  • 1 tsp vanilla extract 

To Make Whipped Cream: Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.

This was a fresh, light and sweet pie, and the graham cracker crust added the perfect crunch to the light airy pudding like texture of the lemon pie. 

I hope you enjoy making it and eating it on a beautiful sunny day.