Try Joanna Gaines’ Lemon Pie Recipe
If you like sweets, having dessert after dinner is likely how you end your meal. If you’re looking to make a freshly baked pie, Fixer Upper’s Joanna Gaines has just the recipe for you. It’s a nice way to satisfy your sweet tooth and top off a hearty dinner. Here’s Joanna Gaines’ lemon pie recipe.
Joanna Gaines says she loves dessert
Gaines starts her recipe by telling her blog readers how much she loves to eat dessert. She shared that she enjoys having something sweet to eat after dinner. It takes work to bake an after-dinner treat, but Gaines says it’s all worth it:
I love dessert and that’s no secret. But even more than I love eating it, I love having something sweet ready for after dinner. It’s a little extra work on the front end, but it’s worth it to see how excited Chip and the kids get when they smell cookies baking or see me whipping up a fresh homemade pie.
I’m a chocolate lover, so nothing is “too rich” or “too chocolatey” for me, and nothing makes me happier than a fresh chocolate cupcake. But every now and then I get in the mood for something a little lighter and a little more tart. That’s where this lemon pie comes in. This pie is as tasty as it is simple. I love the happy color and how pretty it looks in a classic white pie dish. It’s one of those desserts that only takes a few minutes to put together so it’s a quick after-dinner treat.
Pie Filling Ingredients:
- 3 cups Eagle Brand “sweetened condensed” milk
- 3 egg yolks
- ⅔ cup lemon juice
- 1 dash salt
- Crust ingredients:
- 1 ½ cups crushed graham crackers
- 6 tbsp butter
- ⅓ cup sugar
Whipped cream ingredients:
- 1 small carton of heavy whipping cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Combine crushed graham cracker, softened butter, and sugar. Mix well and press into greased (Gaines uses Baker’s Joy non-stick spray) pie dish. Bake for 8 minutes at 350° F.
For pie filling:
Mix Eagle Brand milk, egg yolks, lemon juice, and salt in a mixer. Mix well. Gaines says she typically beats with her mixer for 4-5 minutes on medium speed. Pour into pie crust and bake for 10 minutes at 350° F.
Place pie in the refrigerator for at least an hour so it will set.
For whipped cream:
Mix whipped cream, sugar, and vanilla. Whip until fluffy and add to cooled lemon pie.
Source: Joanna Gaines
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