Poppy Seed Lemon Pie
Brighten up your dessert table with a stunning Poppy Seed Lemon Pie, the perfect balance of zesty citrus and delicate sweetness, featuring a creamy, custard-like lemon filling speckled with crunchy poppy seeds. Nestled in a crisp, buttery graham cracker crust, this pie is a textural delight that’s as refreshing as it is indulgent. Enhanced with fresh lemon juice and zest, the filling offers a vibrant burst of flavor, while a luscious homemade whipped cream topping adds a velvety finish. With its beautiful presentation and easy-to-follow recipe, this crowd-pleasing treat is ideal for spring gatherings, summer picnics, or any occasion requiring a showstopping dessert. Serve chilled for the ultimate indulgence in every tangy, sweet, and slightly nutty bite.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated sugar
- 14 ounces Sweetened condensed milk
- 4 large Egg yolks
- 0.5 cups Fresh lemon juice
- 1 tablespoon Lemon zest, finely grated
- 1.5 teaspoons Poppy seeds
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly combined and the texture is like wet sand.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust.
Bake the crust in the preheated oven for 8 minutes. Remove from the oven and set aside to cool while preparing the filling.
In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and well combined.
Add the fresh lemon juice, lemon zest, and poppy seeds to the mixture. Stir until fully incorporated.
Pour the lemon filling into the pre-baked crust, spreading it evenly with a spatula.
Bake the pie in the oven at 350°F (175°C) for 15-17 minutes, or until the filling is set but still slightly jiggles in the center.
Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours, or until thoroughly chilled.
To make the whipped topping, beat the whipping cream, powdered sugar, and vanilla extract in a mixing bowl with an electric mixer on high speed until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie. Garnish with extra poppy seeds or lemon zest if desired.
Slice and serve chilled. Enjoy your refreshing Poppy Seed Lemon Pie!
Nutrition Facts
Calories |
3948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.0 g | 285% | |
| Saturated Fat | 124.7 g | 624% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 422.0 g | 153% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 316.8 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1402 mg | 108% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2012 mg | 43% | |
*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.
