Are you craving a refreshing and tangy dessert that's surprisingly simple to make? Look no further than this classic Eagle Brand Milk Lemon Pie! This recipe uses the convenience of sweetened condensed milk to create a creamy, dreamy filling that will transport you straight to dessert heaven. It’s a perfect choice for potlucks, family gatherings, or a quiet night in – everyone will be asking for seconds! This easy recipe is ideal for both beginner bakers and experienced cooks seeking a quick and delicious homemade dessert.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons (3 ounces) melted unsalted butter
For the Filling:
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
- 1 cup lemon juice (about 4-5 lemons)
- 2 large eggs
- 1 teaspoon lemon zest
Instructions:
Making the Crust:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar.
- Add Butter: Gradually add the melted butter, mixing until the crumbs are evenly moistened. The mixture should hold together when squeezed.
- Press into Plate: Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate. Make sure the crust is evenly distributed for even baking.
- Blind Bake (Optional): For a crispier crust, blind bake it for 8-10 minutes before adding the filling. This involves lining the crust with parchment paper and filling it with pie weights or dried beans.
Making the Filling:
- Whisk Ingredients: In a large bowl, whisk together the Eagle Brand Sweetened Condensed Milk, lemon juice, eggs, and lemon zest until smooth and well combined. Make sure there are no lumps.
- Pour into Crust: Carefully pour the lemon filling into the prepared pie crust.
- Bake: Bake for 15-20 minutes, or until the filling is set around the edges and the center is just slightly jiggly. Do not overbake, as this can cause cracking.
- Cool: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to fully set.
Tips for the Best Lemon Pie:
- Fresh is Best: Using freshly squeezed lemon juice makes a significant difference in the flavor of the pie.
- Room Temperature Ingredients: Bringing the eggs and sweetened condensed milk to room temperature before mixing helps create a smoother filling.
- Don't Overbake: Overbaking will result in a dry, cracked pie. A slightly jiggly center is perfectly fine. It will set as it cools.
- Garnish: Garnish your finished pie with whipped cream, fresh berries, or a sprinkle of lemon zest before serving.
Variations:
- Blueberry Lemon Pie: Add ½ cup of fresh or frozen blueberries to the filling for a delightful twist.
- Raspberry Lemon Pie: Substitute raspberries for blueberries for a different berry flavor profile.
- Key Lime Pie: Use key lime juice instead of lemon juice for a unique, slightly sweeter flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 10-12g
- Cholesterol: 40-50mg
- Sodium: 150-200mg
- Carbohydrates: 45-55g
- Sugar: 35-45g
- Protein: 4-6g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Eagle Brand Milk Lemon Pie recipe is a guaranteed crowd-pleaser. The tangy lemon filling perfectly complements the buttery graham cracker crust, creating a delicious and satisfying dessert that is surprisingly easy to make. Enjoy!