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  • Writer's pictureLinda Thomson

Lemon Pie

Instead of a recipe from my kitchen, this time I am borrowing one from Joanna Gaines - enjoy!

I love dessert and that’s no secret. But even more than I love eating it, I love having something sweet ready for after dinner. It’s a little extra work on the front end, but it’s worth it to see how excited Chip and the kids get when they smell cookies baking or see me whipping up a fresh homemade pie.

I’m a chocolate lover, so nothing is “too rich” or “too chocolatey” for me, and nothing makes me happier than a fresh chocolate cupcake. But every now and then I get in the mood for something a little lighter and a little more tart. That’s where this lemon pie comes in.

This pie is as tasty as it is simple. I love the happy color and how pretty it looks in a classic white pie dish. It’s one of those desserts that only takes a few minutes to put together so it’s a quick after dinner treat. by Joanna Gaines

Pie Filling Ingredients: 3 cups Eagle Brand “sweetened condensed” Milk, 3 egg yolks, ⅔ cup lemon juice, 1 dash salt

Crust Ingredients: 1 ½ cups crushed graham crackers, 6 tbs butter, ⅓ cup sugar

Whipped Cream Ingredients:1 small carton of heavy whipping cream, 2 tbsp sugar, 1 tsp vanilla extract

For Crust:

  1. 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.

For Pie Filling:

  1. Mix Eagle Brand Milk, egg yolks, lemon juice and salt in a mixer. Mix well- I typically beat with my mixer for 4-5 minutes on medium speed. Pour into pie crust and bake for 10 minutes at 350.

  2. Place pie in the refrigerator for at least an hour so it will set.

For Whipped Cream:

  1. Mix whipped cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.

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