If you’re looking for a simple, beautiful and most importantly, DELICIOUS dessert to bring to a Labor Day gathering this weekend, this is your new best friend.
It’s totally not my recipe. I saw it on Joanna Gaines’ Instagram months and months ago, but I’m pretty sure it’s a classic dating back generations and I’ve seen versions of it often on the back of sweetened condensed milk cans.
Regardless of where it came from, it’s a classic for a good reason. So simple. So tasty. So pretty to look at.
Don’t labor on Labor Day! Make this simple pie and watch the accolades roll in…
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
Chip and Jo’s Simple Lemon Pie
If you’re worried about the freshly whipped cream holding up, it’s okay to cheat and use Cool Whip. If you buy the “extra creamy” version, it could almost pass for homemade!
Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons brown sugar
6 tablespoons butter, melted
Lemon Filling:
2 cans (14-ounces each) sweetened condensed milk
3 large egg yolks
2/3 cup lemon fresh lemon juice (about 4-5 lemons)
Pinch salt
Whipped Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Lemon slices for garnish (optional)
Preheat the oven to 350 degrees F.
For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand.
Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden.
For the filling, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat the sweetened condensed milk, egg yolks, lemon juice and salt together for 2-3 minutes, scraping down the sides of the bowl as needed. Lightly tap the bottom of the bowl 2-3 times on the counter to pop any little air bubbles.
Pour the filling evenly into the baked crust.
Bake the pie for 10 minutes.
Remove the pie from the oven and let it cool completely. Cover the top lightly with plastic wrap and refrigerate until chilled, at least 2 hours or up to overnight.
For the whipped topping, beat the cream, powdered sugar and vanilla together with a handheld electric mixer, electric stand mixer or a blender until it is fluffy and soft peaks form.
Spread the whipped cream evenly over the pie or serve a dollop of the whipped cream on each individual piece. Garnish with fresh lemon slices.
