Name: Lemon Pie with Graham Cracker Crust Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 3 min
Cuisine: American
Ingredients: 1 ½ cups crushed honey graham cracker crumbs; 1/3 cup granulated sugar; Pinch of kosher salt; 6 tablespoons unsalted butter, melted; 3 cups sweetened condensed milk; 3 large egg yolks; 2/3 cup fresh lemon juice (about 3-4 lemons); 2 tablespoons fresh lemon zest; Pinch of kosher salt; 1 cup heavy cream; 2-3 tablespoons granulated sugar (depending on desired sweetness); 1 teaspoon vanilla extract; Fresh lemon slices and fresh lemon zest for garnish

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There is something truly magical about a bright, tangy lemon pie topped with clouds of whipped cream, especially when the buttery graham cracker crust adds that perfect crunchy contrast. If you have been searching for a dessert that tastes like sunshine and nostalgia rolled into one, this Lemon Pie with Graham Cracker Crust Recipe will quickly become your go-to favorite. It’s refreshingly zesty, decadently creamy, and just sweet enough to satisfy your cravings without being overwhelming. Trust me, every bite feels like a hug from summer, and the best part is how effortlessly these simple ingredients come together to create a show-stopping dessert.

Ingredients You’ll Need

The image shows nine ingredients arranged neatly on a white marbled surface. Starting from the top left, there is a small clear glass bowl holding three brown eggs. To the right, a glass measuring cup filled with a yellowish liquid sits with light bubbles on the surface. Below the eggs is a tiny white bowl with a small amount of white salt or powder. Next to it on the right, a white bowl is filled with a light brown crumbly mixture. To the right of that, a tiny white bowl holds a dark amber liquid. Below the bowls of powder and liquid, a stick of butter is wrapped and placed next to two lemon halves with bright yellow flesh exposed. At the bottom right, a glass measuring cup contains a white liquid, likely milk. The ingredients are spread out with space between them, all set on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe uses straightforward pantry staples that each play an indispensable role in achieving the perfect balance of flavors and textures. From the crunchy, honey-sweet graham cracker crust to the luscious lemon filling and airy whipped cream topping, every component is essential for building layers of deliciousness.

1 ½ cups crushed honey graham cracker crumbs: The star for that irresistible crust texture and sweet honey note.
1/3 cup granulated sugar: Adds just enough sweetness to balance the tartness of lemon.
Pinch of kosher salt: Amplifies all the other flavors without making the crust salty.
6 tablespoons unsalted butter (melted): Binds the crust crumbs, creating that rich, golden base.
3 cups sweetened condensed milk: The creamy, sweet foundation for the luscious lemon filling.
3 large egg yolks: Provide structure and a silky texture to the pie filling.
2/3 cup fresh lemon juice (about 3-4 lemons): Offers a fresh, zesty brightness that defines this pie.
2 tablespoons fresh lemon zest: Intensifies lemon flavor with fragrant oils.
1 cup heavy cream: Whipped to soft peaks, it crowns the pie with light, fluffy richness.
2-3 tablespoons granulated sugar (depending on sweetness preference): Sweetens the whipped cream topping for balance.
1 teaspoon vanilla extract: Adds a warm, aromatic undertone to the whipped cream.

How to Make Lemon Pie with Graham Cracker Crust Recipe

Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 350°F and lightly grease a 9-inch pie plate with nonstick spray. In a medium bowl, combine the crushed honey graham crackers, granulated sugar, and a pinch of kosher salt. Adding the melted butter brings everything together into a mix that can be pressed into the pan. Firmly press this mixture onto the bottom and up the sides of your pie plate to create a crumbly, golden crust. Bake for about 8 minutes until set and fragrant.

Step 2: Mix the Lemon Filling

While the crust is baking, prepare the filling by whisking together sweetened condensed milk, egg yolks, fresh lemon juice, lemon zest, and another pinch of salt in a stand mixer with a paddle attachment. Beat on medium speed for 3 to 4 minutes until the mixture becomes glossy and slightly thickened. This step is crucial—it’s where all the tartness and richness start to harmonize beautifully.

Step 3: Bake the Pie

Pour the lemon filling into your warm graham cracker crust, spreading it evenly. Pop it back into the oven and bake for about 10 minutes until the center sets just right—not too jiggly, but irresistibly creamy. Once baked, let the pie cool completely on a wire rack to room temperature; this helps it firm up before chilling.

Step 4: Chill and Prepare the Whipped Cream

Once the pie has cooled, cover and refrigerate for at least one hour, or up to three days for convenience. Just before serving, whip the heavy cream with granulated sugar and vanilla extract on high speed until soft peaks form. The whipped cream adds a luscious, airy finish that perfectly complements the tangy lemon.

Step 5: Assemble and Garnish

Spread the whipped cream gently over the pie’s surface, leaving a border of the vibrant lemon filling visible around the edges. For a picturesque touch that also enhances the zesty flavor, garnish with fresh lemon slices and a sprinkle of lemon zest. Now your Lemon Pie with Graham Cracker Crust Recipe is ready to dazzle both the eyes and the palate.

How to Serve Lemon Pie with Graham Cracker Crust Recipe

A lemon pie in a white scalloped edge pie dish on a wooden board with a white marbled textured surface underneath. The pie has three clear layers: a crumbly brown crust on the bottom and sides, a smooth pale yellow lemon filling in the middle, and a thick white whipped cream topping. The pie is cut into six slices, with three slices topped with small lemon wedge pieces and light yellow lemon zest on the whipped cream. A bronze pie server is partially under the pie, lifting one slice. Around the pie are lemon halves and quarters, a small bowl of whipped cream with a silver knife resting inside, and a white plate with a fork on the side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates this pie like the bright pop of freshly grated lemon zest and a thin slice or two of lemon artfully arranged on top. For an extra flourish, a few sprigs of fresh mint can bring an herbal freshness that complements the citrus. These thoughtful garnishes transform the pie into a showstopper perfect for any gathering.

Side Dishes

While this pie shines on its own, if you want to offer something alongside, consider a light berry compote or a handful of fresh raspberries. Their natural sweetness pairs wonderfully with the tart lemon, balancing every forkful. A simple cup of herbal tea or a glass of sparkling water with a lemon wedge is the perfect drink pairing to cleanse your palate.

Creative Ways to Present

Make your serving moment special by placing individual slices on colorful plates and adding a dollop of whipped cream on the side for an inviting look. For parties, try serving mini versions of this lemon pie in clear mason jars with a layer of crust at the bottom and lemon filling topped with whipped cream, so guests can see the layers before digging in. Presentation really makes this classic recipe feel extra charming.

Make Ahead and Storage

Storing Leftovers

After enjoying your slice (or three), cover the pie tightly with plastic wrap or place it in an airtight container and refrigerate. The pie keeps beautifully for up to 3 days. Because of the delicate lemon filling and whipped cream topping, refrigeration is essential to maintain freshness and texture.

Freezing

If you want to make this pie ahead for a celebration, you can freeze it, but there are a couple of key tips. For best results, freeze the pie without the whipped cream topping, wrapped tightly in plastic wrap and foil to prevent freezer burn. Thaw it overnight in the refrigerator, then whip fresh cream and decorate just before serving. This approach keeps everything tasting incredibly fresh and luscious.

Reheating

This pie is best served chilled, so reheating is generally not recommended. If the crust has softened slightly during refrigeration, allow the pie to come to room temperature for 15-20 minutes before serving to regain some of the ideal texture. Resist the urge to warm it—its cool creaminess is part of the charm.

FAQs

Can I use regular graham crackers instead of honey graham crackers?

Yes! Regular graham crackers work fine and will still create a delicious crust, but honey graham crackers add a subtle sweetness and depth of flavor that really enhances the overall pie experience.

Is it safe to eat the lemon filling with raw egg yolks?

The eggs in this recipe are baked along with the filling, so they are fully cooked during the baking step, making this pie safe to enjoy without worry.

Can I substitute lime juice for lemon juice?

Absolutely! Lime juice can be used as an alternative for a twist in flavor, giving you a slightly different but also wonderfully tangy citrus experience.

How long should I whip the cream to achieve soft peaks?

Typically, whipping the cream on high speed for 2-3 minutes will get you soft peaks, which means the cream holds its shape but still softly folds over when you lift the whisk.

Can I make this pie gluten-free?

Yes, by using gluten-free graham cracker crumbs or crushing gluten-free cookies for the crust, you can make this Lemon Pie with Graham Cracker Crust Recipe suitable for gluten-sensitive diets without losing any deliciousness.

Final Thoughts

There is just something so special about making and sharing this Lemon Pie with Graham Cracker Crust Recipe. It’s a dessert that feels like a celebration of simple ingredients coming together to create pure joy. Whether you’re treating yourself or presenting it at a party, this pie promises smiles and requests for seconds. So go ahead—grab those lemons and graham crackers, and bring a little sunshine to your table today!