Paula Deen Lemon Pie: A Refreshingly Easy Delight
A delightful balance of sweet and tart, this lemon pie features a creamy filling and a crunchy graham cracker crust, perfect for any occasion.
Equipment
- 9-inch pie dish
- stand mixer
- mixing bowl
- whisk
Ingredients
For the Crust
- 1½ cups g crushed graham crackers
- 6 tablespoons g melted butter
- ⅓ cup g granulated sugar
For the Pie Filling
- 3 cups sweetened condensed milk or two 14-ounce cans
- 3 large egg yolks
- ⅔ cup freshly squeezed lemon juice from about 2 lemons
- ⅛ teaspoon kosher salt
For the Whipped Cream
- 2 cups g heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Lemon zest for garnish
Instructions
- Preheat the oven to 350°F and mix the graham cracker crumbs, melted butter, and sugar in a bowl, pressing into a 9-inch pie dish.
- Bake the crust for 8 minutes and let it cool slightly.
- In a stand mixer, combine sweetened condensed milk, egg yolks, lemon juice, and salt, mixing until smooth.
- Pour the lemon filling into the baked crust.
- Bake for an additional 10 minutes until edges are set but the center remains soft.
- Cool on the counter for 10 minutes, then refrigerate for at least 1-2 hours.
- Whip the heavy cream with sugar and vanilla until stiff peaks form.
- Top the chilled pie with whipped cream and garnish with lemon zest.
Notes
For the best flavor, use freshly squeezed lemon juice. Avoid over-baking the filling; it should be soft in the center when removed from the oven. Chill the pie for at least 2 hours for proper setting. Use very cold heavy cream for optimal whipped cream texture.