This lemon pie with condensed milk is made with 2 ingredient graham cracker crust and filled with a sweet and tangy lemon filling.
This condensed milk lemon pie is made with a graham cracker crust and condensed milk in the filling which gives this pie the most incredible creamy texture.
The tangy lemon filling, created by mixing condensed milk with fresh lemon juice and eggs, which gives a perfect balance of sweet and tart flavors.
The buttery graham cracker crust adds a crunchy texture that complements the smooth, creamy filling.
Topped with fluffy whipped cream and a sprinkle of fresh lemon zest, this pie not only looks beautiful but also has a refreshing burst of citrus in every bite.
It's an easy-to-prepare pie that is perfect for the holidays, and perfect when you don't have time for a more complex recipe.
For more lemon desserts, check out my lemon pound cake, lemon curd cookies, lemon poppy seed muffins, and lemon bars with graham cracker crust.
Jump to:
Why this recipe works
- Lemon flavor- the tartness of the lemon perfectly balances the sweetness of the condensed milk, creating a refreshing and zesty taste that is perfect for lemon dessert lovers.
- Creamy texture- The creamy texture is a highlight of this pie. Condensed milk and lemon juice create a smooth, velvety filling that melts in your mouth, that goes perfectly with the light, fluffy whipped cream topping.
- 3 Ingredient filling- this pie's filling is made with only 3 simple ingredients that you can find in any grocery store: condensed milk, fresh lemon juice, and egg yolks.
- Graham cracker crust- this pie is made with an easy 2 ingredient graham cracker crust that is buttery and delicious and makes this pie extra easy to make!
- Prepare in advance- this recipe is great to make in advance. You can store it in the fridge for up to 4 days which is great for parties and gatherings.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Graham crackers- you will need 2 cups of graham crackers. If you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave, or melt it on the stovetop. Use unsalted butter for this.
For the filling
Lemon juice and lemon zest- fresh lemon will give you the best result. I don't recommend using store-bought lemon juice. This will make the flavor pop! I recommend zesting the lemon first and then juicing it.
Egg yolks- you will need 4 large egg yolks for this recipe. Make sure that your eggs are at room temperature.
Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite brand of sweetened condensed milk for this.
Vanilla extract (optional)- you can use vanilla bean extract or pure vanilla extract for better flavor.
Instructions
Preheat an oven to 180c (350f) and prepare a 9 inch pie pan on the side.
Make the crust: Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Bake in a 180c (350f) preheated oven for 8 minutes. Remove from the oven and let it cool while you make the filling.
Into a large mixing bowl, add the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract (optional), and mix with a whisk until well combined.
Pour the pie filling onto the graham cracker crust and bake in a 180c (350f) preheated oven for 25 minutes or until the edges of the pie are set and the middle is still wobbly when you shake it.
Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best. Top the pie with freshly made whipped cream, and lemon zest.
Expert Tips
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Press Firmly into Pan. When forming your crust, press it firmly into the bottom and up the sides of your pie pan to ensure it holds its shape during baking.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Zest before juicing. Always zest your lemons before juicing them. This makes the process much easier and ensures you get the most out of each lemon.
- Use fresh, tart lemons for the filling. The acidity of fresh lemons will perfectly balance the sweetness of the pie.
- Use fresh lemon juice. The key to a great lemon bar is the use of fresh, tart lemon juice. Avoid using bottled or concentrated lemon juice, as it can lack the depth of flavor you're looking for.
- Release air bubbles by tapping the pan onto a flat surface.
- Cool gradually. After baking, let your pie cool gradually at room temperature before refrigerating it to prevent cracks in the filling from sudden temperature changes.
Faq's
Condensed milk is a versatile baking ingredient, adding rich, creamy texture and sweetness without extra sugar.
Its high sugar content retains moisture, keeping desserts soft and tender. It also enhances flavor with a subtle caramelized taste.
When lemon juice is added to sweetened condensed milk, it causes a chemical reaction that thickens the mixture. The acidity in the lemon juice coagulates the milk proteins, resulting in a thicker consistency.
A mixture of condensed milk and lemon juice thickens due to a chemical reaction between the acid in the lemon juice and the proteins in the milk.
The acid causes the casein proteins to coagulate, resulting in a thicker consistency, similar to how yogurt or cheese is made.
Yes, you can definitely use store-bought pie dough. If you want to make this pie with pie dough and don't want to do extra work, you can definitely use a store-bought crust.
Storing
Store this in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 5 days.
Freezing
After preparing your pie according to the recipe, allow it to set in the refrigerator for at least 4-6 hours or overnight.
Once it's fully set, wrap the entire pie, still in its pan that is freezer-friendly, tightly with plastic wrap, ensuring there are no air pockets. For added protection, you can wrap it again with aluminum foil.
Label the package with the date and contents, then place it in the freezer. This pie can be frozen for up to 3 months without significant loss of quality.
When you're ready to enjoy it, simply transfer the pie to the refrigerator and let it thaw overnight before serving.
Substitutions
Gluten-free- This recipe is really easy to turn gluten-free, simply replace the graham crackers with gluten-free graham crackers, or with gluten-free digestive biscuits.
Digestive biscuits- People outside of America usually don’t have graham crackers. Don’t worry! You can use tea biscuits, vanilla wafers, and digestive biscuits.
Store-bought graham cracker crust- to make this recipe easier, use store-bought graham cracker crust instead of making a homemade crust.
Make it ahead of time
This pie stores great in the fridge for up to 4 days. You can make it 1-3 days ahead of time and serve it from the fridge.
Variations
Vanilla Oreos- replace the classic graham crackers with vanilla Oreos for a vanilla Oreo lover!
Mini pies- you can make this into mini pies and bake them into a muffin pan just like I did with my mini pumpkin pies. You will need to bake these for less time, so keep your eyes on the pies.
Citrus- instead of using lemons, you can make this with your favorite citrus like oranges.
Berries- add a layer of fresh berries such as blueberries, raspberries, or strawberries—between the lemon filling and the whipped cream topping.
Coconut lemon pie- incorporate shredded coconut into both the graham cracker crust and sprinkle some on top along with the whipped cream and lemon zest.
Serving Tips
Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store-bought whipped cream and add a dollop of whipped cream on each slice of pie.
Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with lemon zest for the best experience.
Fresh fruit- another way to serve this pie is next to fresh fruit like strawberries, blueberries, raspberries, etc.
Sweet sauces- top this cheesecake with strawberry compote, fruit sauce, caramel sauce, lemon curd, etc.
Meringue topping- top this pie with homemade Swiss meringue from my lemon meringue tart recipe, and torch it with a kitchen torch.
Dried lemon slices- decorate this pie with dried lemon slices. You can use store-bought or make your own.
Cool whip- instead of making homemade whipped cream you can top it with cool whip instead.
Equipment
- 9 inch pie pan
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Rubber spatula
- Offset spatula
- Food processor
More easy pie recipes
Pecan Pie Without Corn Syrup- This delish pecan pie without corn syrup is made with a buttery flakey crust and is filled with a sweet and gooey filling.
No Bake Chocolate Pie- This no bake chocolate pie is made with an Oreo crust, rich chocolate filling, and topped with plenty of freshly made whipped cream.
Pumpkin Pie With Graham Cracker Crust- This pumpkin pie with graham cracker crust is made with an easy graham cracker crust and a creamy and flavorful pumpkin pie filling.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Lemon Pie w/ Condensed Milk (3 Ingredient Filling)
Ingredients
For the crust
- 2 cups Graham crackers crumbs
- 7 tablespoon Butter melted, unsalted
For the pie filling
- 28 oz Sweetened condensed milk 2 14 oz cans
- 1 cup Lemon juice freshly squeezed
- 2 tablespoon Lemon zest
- 4 Egg yolks
- 1 teaspoon Vanilla extract optional
Instructions
- Preheat an oven to 180c (350f) and prepare a 9 inch pie pan on the side.
- Make the crust: Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Bake in a 180c (350f) preheated oven for 8 minutes. Remove from the oven and let it cool while you make the filling.
- Into a large mixing bowl, add the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract (optional), and mix with a whisk until well combined.
- Pour the pie filling onto the graham cracker crust and bake in a 180c (350f) preheated oven for 25 minutes or until the edges of the pie are set and the middle is still wobbly when you shake it.
- Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best. Top the pie with freshly made whipped cream, and lemon zest.
Notes
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Press Firmly into Pan. When forming your crust, press it firmly into the bottom and up the sides of your pie pan to ensure it holds its shape during baking.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Zest before juicing. Always zest your lemons before juicing them. This makes the process much easier and ensures you get the most out of each lemon.
- Use fresh, tart lemons for the filling. The acidity of fresh lemons will perfectly balance the sweetness of the pie.
- Use fresh lemon juice. The key to a great lemon bar is the use of fresh, tart lemon juice. Avoid using bottled or concentrated lemon juice, as it can lack the depth of flavor you're looking for.
- Release air bubbles by tapping the pan onto a flat surface.
- Cool gradually. After baking, let your pie cool gradually at room temperature before refrigerating it to prevent cracks in the filling from sudden temperature changes.
Sheila says
It turned out delish!