This Paula Deen lemon pie is a creamy, tart dessert that’s as easy to make as it is delicious. Perfect for family gatherings or a quick treat, its balance of sweet and tart flavors will have everyone coming back for seconds!
Table of Contents
Paula Deen Lemon Pie Recipe Ingredients
Ingredients for the Crust
- 1½ cups (127g) crushed graham crackers
- 6 tablespoons (88g) melted butter
- ⅓ cup (75g) granulated sugar
Ingredients for the Pie Filling
- 3 cups sweetened condensed milk (or two 14-ounce cans)
- 3 large egg yolks
- ⅔ cup freshly squeezed lemon juice (from about 2 lemons)
- ⅛ teaspoon kosher salt
Ingredients for the Whipped Cream
- 2 cups (476g) heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Lemon zest, for garnish
How To Make Paula Deen Lemon Pie
Step 1: Prepare the Crust
Start by preheating your oven to 350°F. In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. This mixture should feel like wet sand.
Step 2: Bake the Crust
Firmly press the graham cracker mixture into the bottom and sides of a 9-inch pie dish. Bake the crust for 8 minutes, then allow it to cool slightly on a wire rack.
Step 3: Make the Lemon Filling
In a stand mixer, combine the sweetened condensed milk, egg yolks, lemon juice, and salt. Blend on medium speed for about 3-4 minutes, until you achieve a smooth, creamy consistency.
Step 4: Bake the Pie
Pour the lemon filling into the baked crust. Bake the pie for an additional 10 minutes. The edges should be slightly set, but the center will remain soft.
Step 5: Cool and Chill
Let the pie cool on the counter for 10 minutes. Then, refrigerate for at least 1-2 hours until fully set. This chilling time ensures that each slice will hold its shape perfectly.
Step 6: Prepare the Whipped Cream
Before serving, whip the heavy cream with confectioners’ sugar and vanilla in a chilled bowl until stiff peaks form. This light and airy topping adds the perfect finish to your pie!
Step 7: Serve the Pie
Top each slice of the chilled pie with a generous dollop of whipped cream and a sprinkle of lemon zest. Enjoy the refreshing flavors of your homemade Paula Deen lemon pie!
Recipe Tips
Using Fresh Lemon Juice
For the best flavor, always use freshly squeezed lemon juice. It significantly enhances the taste compared to bottled alternatives.
Avoiding Over-Baking
Keep an eye on the pie while baking. The filling should be soft in the center when you take it out, as it will firm up while chilling.
Importance of Chilling
Chilling the pie for at least 2 hours is crucial for the filling to set properly, allowing for clean, beautiful slices.
Tips for Perfect Whipped Cream
To achieve the best whipped cream, use very cold heavy cream and chill your mixing bowl and whisk attachment beforehand.
What To Serve With Lemon Pie
This delightful lemon pie pairs perfectly with fresh fruits, a scoop of vanilla ice cream, or a light cup of herbal tea. For more lemon-infused recipes, try making Lemon Garlic Chicken, Lemon Asparagus, or enjoy some Lemon Bars for a sweet treat!
How To Store Lemon Pie
Store leftover lemon pie in the refrigerator for up to 4 days, covered loosely with plastic wrap. If you want to keep it longer, consider freezing it for up to 3 months, preferably before adding the whipped cream.
FAQs
What ingredients do I need for Paula Deen lemon pie?
To make Paula Deen lemon pie, you need ingredients for the crust (crushed graham crackers, melted butter, granulated sugar), pie filling (sweetened condensed milk, egg yolks, lemon juice, kosher salt), and whipped cream (heavy whipping cream, confectioners’ sugar, vanilla extract, lemon zest).
How long does it take to make Paula Deen lemon pie?
The total time to make Paula Deen lemon pie is approximately 30 minutes, plus at least 1-2 hours for chilling time to set the pie.
Can I use bottled lemon juice for this recipe?
While you can use bottled lemon juice, using freshly squeezed lemon juice is highly recommended for the best flavor and quality in the pie.
How should I store leftover lemon pie?
Store leftover lemon pie in the refrigerator for up to 4 days or freeze it for up to 3 months, preferably before adding whipped cream.
Can I make Paula Deen lemon pie ahead of time?
Yes, you can make Paula Deen lemon pie ahead of time. It can be prepared a day or two in advance and stored in the refrigerator until serving.
Related Recipes to try
Conclusion
This Paula Deen lemon pie is a delightful blend of flavors that brings joy to any occasion. If you’re in the mood for more lemon-inspired dishes, check out my collection on Pinterest for additional ideas and inspiration!
Paula Deen Lemon Pie: A Refreshingly Easy Delight
Equipment
- 9-inch pie dish
- stand mixer
- mixing bowl
- whisk
Ingredients
For the Crust
- 1½ cups g crushed graham crackers
- 6 tablespoons g melted butter
- ⅓ cup g granulated sugar
For the Pie Filling
- 3 cups sweetened condensed milk or two 14-ounce cans
- 3 large egg yolks
- ⅔ cup freshly squeezed lemon juice from about 2 lemons
- ⅛ teaspoon kosher salt
For the Whipped Cream
- 2 cups g heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Lemon zest for garnish
Instructions
- Preheat the oven to 350°F and mix the graham cracker crumbs, melted butter, and sugar in a bowl, pressing into a 9-inch pie dish.
- Bake the crust for 8 minutes and let it cool slightly.
- In a stand mixer, combine sweetened condensed milk, egg yolks, lemon juice, and salt, mixing until smooth.
- Pour the lemon filling into the baked crust.
- Bake for an additional 10 minutes until edges are set but the center remains soft.
- Cool on the counter for 10 minutes, then refrigerate for at least 1-2 hours.
- Whip the heavy cream with sugar and vanilla until stiff peaks form.
- Top the chilled pie with whipped cream and garnish with lemon zest.
