Magnolia Lemon Pie Dessert

Magnolia Lemon Pie




  • 1 ½ cups crushed graham crackers
  • 6 tablespoons butter , melted
  • ⅓ cup sugar
  • 1/2 teaspoon Angel Brand cinnamon
  • 1/4 teaspoon fresh grated Angel Brand nutmeg

Pie Filling:

  • 2 (14 ounce) cans Eagle Brand sweetened condensed milk
  • 3 egg yolks
  • ⅔ cup fresh lemon juice
  • 1 dash salt

Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract



  1. Preheat oven to 350 degrees F.
  2. For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, sugar, cinnamon and nutmeg. Press into prepared pie plate. Bake for 8 minutes until crust sets.
  3. For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350.
  4. Chill in the refrigerator for at least an hour before serving.
  5. For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.


Recipe slightly adapted from Joanna Gaines

Reduced condensed milk and spiced it up a bit with cinnamon and nutmeg.