Serves 8
540 min
Grandma's Creamy Lemon Pie
Recipe GLPR975e2be21abf9f
A refreshing frozen lemon dessert with a buttery graham cracker and cinnamon crust, featuring tangy lemon and lime juice folded into sweetened condensed milk and whipped topping. Topped with a silky boysenberry jam glaze, this no-bake pie is perfect for warm days.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 tablespoons butter, melted
1 teaspoon ground cinnamon
9 about 9 graham crackers, crushed (approximately 1½ cups crumbs)
3 tablespoons boysenberry jam
3 lemons, for juice
1 lime, for juice
1 can (14 oz) sweetened condensed milk
8 oz whipped topping
1 tablespoon water (for jam glaze)
Directions
Preheat your oven to 375°F.
In a medium bowl, combine the melted butter, ground cinnamon, and crushed graham crackers. Mix until the crumbs are evenly moistened with butter.
Transfer the mixture to a 9-inch pie pan and press firmly into the bottom and up the sides using the back of a spoon to form an even crust.
Bake the crust in the preheated oven for 8 minutes, until lightly golden. Remove from the oven and allow it to cool for at least 15 minutes.
While the crust cools, squeeze the juice from the 3 lemons and 1 lime into a large mixing bowl. You should have approximately ½ cup of combined citrus juice.
Pour the can of sweetened condensed milk into the bowl with the citrus juice and whisk together until well combined.
Gently fold the whipped topping into the lemon mixture in two or three additions, stirring until just combined and no white streaks remain.
Pour the creamy lemon filling into the cooled crust and smooth the top with a spatula.
Cover the pie loosely with plastic wrap and place it in the freezer. Freeze for at least 8 hours, preferably overnight, until the filling is firm.
About 10 minutes before serving, remove the pie from the freezer to allow it to soften slightly for easier slicing.
In a small bowl, whisk together the boysenberry jam with the water until you reach a pourable glaze consistency.
Cut the pie into 8 slices and drizzle or spoon the boysenberry glaze over each slice before serving.
