Creamy Lemon Pie with Condensed Milk (So Easy!)

A lemon pie in a clear glass pan with a slice taken out of it.

5 from 1 vote

Creamy Lemon Pie with Condensed Milk (So Easy!)

This is the *easiest* Lemon Pie with Condensed Milk you’ll ever make! Start with a homemade graham cracker crust - perfectly buttery and crisp. Then make an ultra simple filling with just 4 ingredients, including Greek yogurt to make it creamy and fresh lemons to add incredible flavor. The baking requires no guess work - we give you an exact time for a smooth, perfectly set pie every time.

Prep Time25

Cook Time15

Cooling Time3

Total Time3 40

Course: Dessert

Cuisine: American

Servings:

Calories: 266kcal

Author: Misty

Equipment

Ingredients

Crust

11-12 sheets of graham crackers (or 1.5 cups of graham cracker crumbs)
3 tablespoon granulated sugar
⅛ teaspoon salt
½ cup butter melted

Filling

2 (14 oz) cans sweetened condensed milk
1 cup plain Greek yogurt
2 tablespoon lemon zest (2-3 large lemons)
¾ cup lemon juice freshly squeezed (3-5 large lemons)

Topping

1 cup heavy cream
2 tablespoon granulated or powdered sugar

Instructions

Crust

Preheat the oven to 375°F. Pulse the graham crackers in a food processor until they are fine crumbs. Add the sugar, salt, and butter and pulse until it resembles damp sand.
11-12 sheets of graham crackers, 3 tablespoon granulated sugar, ⅛ teaspoon salt, ½ cup butter
To form the crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.
Bake for 8-10 minutes, until golden brown. Set aside to cool. Reduce the heat to 350°F.

Filling

Combine the condensed milk, yogurt, lemon zest, and lemon juice in a large bowl with a whisk. Pour the filling into the slightly warm pie crust and bake at 350°F for 15 minutes, or until just set.
2 (14 oz) cans sweetened condensed milk, 1 cup plain Greek yogurt, 2 tablespoon lemon zest, ¾ cup lemon juice
Cool pie at room temperature for 30 minutes. Then refrigerate uncovered for at least 3 hours. *See chilling tips below.

Topping

When ready to serve, whip the heavy cream and sugar with hand beaters or a stand mixer on medium-high until soft peaks form.
1 cup heavy cream, 2 tablespoon granulated or powdered sugar
Serve with the pie, or pipe dollops around the edge of the crust. Enjoy!

Notes

Tips and Tricks

Pour the filling into a slightly warm crust, which will help it seal together perfectly. A hot crust will trap steam, making the bottom soggy.
Give the pan a gentle wiggle to help smooth out the top right before baking.
Fresh lemons are a must! If they are a bit firm, roll them firmly under the palm of your hand to release more juice.
For the best results, serve the pie within 24 hours of making it.

Chilling tips: Always start by chilling it uncovered so that no condensation forms on the surface, making the crust soggy or the top funny looking. If you are chilling it longer than a few hours, you can always go back once it is cold and seal it with plastic wrap or under a cake carrier. Pull the plastic super tight so that it is not touching the filling, that way it still looks perfect when it's time to serve.

Storage: Store in an airtight container or sealed with plastic wrap in the refrigerator for 2-3 days. It is best served within one day of baking, because the crust will get soft over time.

Nutrition