Magnolia Lemon Pie

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.