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Grandma's Creamy Lemon Pie

A smooth citrus filling with a crisp cinnamon crust, perfect for both family meals and special occasions. This creamy lemon pie is a reliable make-ahead dessert, providing a bright lemon-lime flavor that balances sweetness without being sharp.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 13 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 pkg. graham crackers, crushed (about 9 crackers) Crushed graham crackers provide the base.
  • 1/3 cup sugar Adds sweetness to the crust.
  • 6 tbs. butter, melted Bind the crust ingredients together.
  • 1 tsp. cinnamon Adds aromatic contrast to the filling.
For the Filling
  • 14 oz can sweetened condensed milk Provides sweetness and body to the filling.
  • 8 oz whipped topping (aka Cool Whip) Lightens the filling and keeps texture soft.
  • 3 lemons, juiced Fresh juice provides brightness.
  • 1 lime, juiced Adds flavor complexity to the pie.
For Serving
  • boysenberry jam Used for drizzling over slices.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Combine the graham crackers, sugar, melted butter, and cinnamon in a bowl.
  3. Press the mixture into a pie pan using the back of a spoon.
  4. Bake for 8 minutes and allow to cool for at least 15 minutes.
Filling
  1. In a separate large mixing bowl, combine the sweetened condensed milk with the fresh lemon and lime juice, whisk until smooth.
  2. Fold in the whipped topping gently until just combined.
  3. Pour the lemon mixture into the cooled pie crust.
Freezing
  1. Freeze the assembled pie overnight.
  2. Remove from the freezer about 10 minutes before serving.
Serving
  1. Whisk a few tablespoons of boysenberry jam with a tablespoon of water until you achieve a good consistency.
  2. Pour over slices and enjoy!

Notes

Serve slices on chilled plates for cleaner presentation. Use a thin ribbon of jam sauce for better visual appeal.