Nothing beats that glorious moment when you sink your teeth into a slice of creamy, tangy Magnolia lemon pie, especially when it's nestled in a crunchy graham cracker crust. Imagine combining the tartness of fresh lemons with the sweetness of condensed milk, all topped off with a light, whipped cream and a sprinkle of fresh raspberries. Divine, right? Well, guess what? You don't have to just dream about it; you can make it right in your own kitchen!

This Magnolia lemon pie recipe is not just a treat to the taste buds but also a breeze to whip up. It's the perfect dessert for when you want to impress without the stress. Whether it's for a special occasion or just because you deserve a sweet treat, this pie is sure to be a hit. So, let's break it down into simple steps and get baking!



  • 1 1/2 cups graham cracker crumbs (about 1 package of 13 rectangle graham crackers)
  • 2 tablespoons brown sugar
  • 6 tablespoons butter, melted

Lemon Filling:

  • 2 cans (14 ounces each) of sweetened condensed milk, roughly 2 1/2 cups
  • 3 large egg yolks
  • 2/3 cup fresh lemon juice (squeeze about 4-5 lemons)
  • A pinch of salt

Whipped Topping:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh raspberries, for garnish (optional, but oh-so-pretty)


  1. Heat your oven to 350°F. Let's start with making the crust crispy and aromatic.
  2. In a small bowl, mix your graham cracker crumbs, brown sugar, and melted butter until it resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake it for 8 minutes until slightly golden. Then, let it cool on a rack.
  3. Now, the filling – in another bowl, use your electric mixer (or stand mixer with a whisk attachment) to combine the sweetened condensed milk, egg yolks, lemon juice, and salt. Mix for 2-3 minutes, then give the bowl a few gentle taps on the counter to pop any air bubbles. Pour this luscious lemony mixture into your pre-baked crust.
  4. Bake the pie for 10 more minutes. Take it out, let it cool completely, then cover loosely with plastic wrap and pop it in the fridge. Let it chill out there for at least 2 hours, or even overnight if you're not in a hurry.
  5. Whipped topping time! Beat the heavy cream, powdered sugar, and vanilla until it forms fluffy soft peaks. You can spread this over the whole pie or just dollop it on individual slices for a touch of elegance. Garnish with fresh raspberries to take it over the top.
  6. And there you have it! Slice, serve, and watch it disappear.


Feeling adventurous? Swap out lemon juice for lime or even orange juice for a delicious twist. And yes, fresh juice makes all the difference for that bright, irresistible flavor. Enjoy crafting this creamy, dreamy pie!