Beau Catchin Lemon Pie
Bright and citrusy with a hint of indulgence, the Beau Catchin' Lemon Pie is a dessert that effortlessly balances creamy richness with zesty freshness. Featuring a buttery graham cracker crust and a silky lemon filling made with sweetened condensed milk, egg yolks, and freshly squeezed lemon juice, this pie bursts with vibrant flavor in every bite. Topped with a cloud-like layer of homemade whipped cream and garnished with fragrant lemon zest, it’s a show-stopping treat perfect for gatherings or casual afternoons. With a straightforward preparation process and minimal ingredients, this recipe is as approachable as it is delicious, making it a must-have for fans of tangy desserts. Perfectly delicious and visually stunning, this lemon pie is the epitome of summer flavor that will keep you coming back for more.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 1 14-ounce can Sweetened condensed milk
- 4 large Egg yolks
- 0.5 cups Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest, finely grated
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly and evenly into a 9-inch pie dish, spreading it up the sides to form a crust. Use the bottom of a measuring cup to press and smooth it.
Bake the crust for 8 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and fully combined.
Add the lemon juice and lemon zest to the mixture. Stir well to combine. The mixture will thicken slightly as the lemon juice reacts with the milk.
Pour the lemon filling into the cooled crust, spreading it evenly with a spatula.
Bake the pie in the preheated oven for 15–17 minutes, or until the filling is set but still jiggles slightly in the center.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set completely.
Before serving, prepare the whipped cream: In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on medium-high speed until soft peaks form.
Spread the whipped cream over the chilled lemon pie, or serve it dolloped on top. Garnish with additional lemon zest if desired.
Slice, serve, and enjoy the refreshing taste of Beau Catchin' Lemon Pie!
Nutrition Facts
Calories |
3958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 135.0 g | 675% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 422.3 g | 154% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 325.6 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1246 mg | 96% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
