introduction
This is a simple creamy lemon pie my grandma made. It is cool, sweet, and bright with lemon and lime. If you want a warm main dish to go with this pie, try creamy chicken pot pie pasta for a full meal.
why make this recipe
Make this pie because it is easy and fast. It needs few ingredients and no egg baking for the filling. The taste is fresh and creamy. Kids and adults like it.
how to make Grandma’s Creamy Lemon Pie
Follow the simple steps below to make the pie. The crust bakes a little, the filling is mixed, and the pie freezes so it slices clean.
Ingredients :
- 1 pkg. graham crackers, crushed (about 9 crackers)
- 1/3 cup sugar
- 6 tbs. butter, melted
- 1 tsp. cinnamon
- 14 oz can sweetened condensed milk
- 8 oz. whipped topping (aka Cool Whip)
- 3 lemons
- 1 lime
- boysenberry jam
Directions :
- Preheat the oven to 375.
- Combine the crushed graham crackers, sugar, melted butter, and cinnamon.
- Press the mixture into a pie pan with the back of a spoon.
- Bake the crust for 8 minutes.
- Cool the crust for at least 15 minutes.
- Pour the sweetened condensed milk into a large mixing bowl.
- Squeeze the juice from the lemons and lime into the bowl.
- Whisk the milk and citrus juice together.
- Fold in the whipped topping and stir until combined.
- Pour the lemon mixture into the pie crust.
- Freeze the pie overnight.
- Remove the pie from the freezer about 10 minutes before serving.
- Whisk a few tablespoons of boysenberry jam with one tablespoon of water until smooth.
- Pour the jam over each slice before you serve.
how to serve Grandma’s Creamy Lemon Pie
Slice the pie while it is slightly soft from resting. Drizzle the jam over each slice. Serve cold with a cup of tea or coffee.
how to store Grandma’s Creamy Lemon Pie
Keep the pie in the freezer for long storage. For up to one week, leave it wrapped in plastic or in an airtight container. For short time, store in the fridge for up to 24 hours after you thaw a slice.
tips to make Grandma’s Creamy Lemon Pie
– Use fresh lemons and lime for the best bright flavor.
– Press the crust firmly so it holds the filling.
– Let the pie sit 10 minutes before slicing so the cuts are clean.
– Taste the filling before freezing and add a bit more lemon if you want it tangier.
variation (if any)
You can use raspberry or strawberry jam instead of boysenberry. For a firmer filling, add a little lemon zest to the mixture. You can also use a store-bought pie crust if you like.
FAQs
Q: Can I use a different crust?
A: Yes. You can use graham, cookie, or a ready-made crust.
Q: Do I have to freeze the pie?
A: Yes. Freezing helps the filling set and makes clean slices.
Q: How long before serving should I remove the pie from the freezer?
A: Take it out about 10 minutes before you plan to serve.
Q: Can I make the filling ahead of time?
A: Yes. Mix the filling and keep it in the fridge for a few hours before pouring into the crust.
Conclusion
This pie is an easy, cool dessert that tastes fresh and creamy. For a similar classic version and more tips, see Grandma’s Creamy Lemon Pie Recipe – Pinch of Yum.