Joanna Gaines Lemon Pie

Joanna Gaines Lemon Pie recipe is by far one of the best recipes I’ve made to date. I came across it while skimming through the Magnolia magazine last spring, and I instantly knew this was the dessert I was making for Easter dinner. I’m so glad I did because this dish was a hit! It’s light, refreshing and so easy to make. The rustic simplicity of this pie is stunning. There’s something I love about recipes that are simple to make and require only a handful of ingredients. They’re the recipes that come out unbelievably good, and the ones I make over and over again. 

Lemon pie with graham cracker crust, whipped topping and sliced lemon wedges and mint leaves as garnish
A slice of lemon pie with graham cracker crust and whip cream topping
Lemon Pie with graham cracker crust, whip cream topping, lemon wedges and mint as garnish
Lemon Pie with graham cracker crust, whip cream topping and sliced lemon wedges and mint leaves for garnish
Lemon pie with graham cracker crust, whip cream topping, sliced lemon wedges and mint leaves as garnish

I’ve really come to enjoy simple gatherings. In particular every holiday or birthday Lances family, Lance, and I will all gather around the table with either homemade cake or pie to celebrate. Although it’s simple, it’s special and this is one of the reasons I created my blog. I want to provide great recipes with good conversation to you. Like we are all sitting around the table enjoying this pie and chatting together. I hope you love Joanna Gaines’s Lemon Pie just as much as I do! 

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Yield: 6-8 Servings
Prep Time: 10 Minutes
Cook Time: 18 Minutes
Total Time: 2 Hours (Pie will cool 30 minutes on counter and at least 1 hour in refrigerator)


Non-Stick Spray
1 1/2 Cups Crushed Graham Crackers
1/2 Cup Sugar
6 Tablespoons Butter, Melted
3 Cups Sweetened Condensed Milk
2/3 Cup Lemon Juice
3 Egg Yolks
Dash Salt
1 Cup Whipping Cream
2 Tablespoons Sugar
1 Teaspoon Vanilla Extract
Lemon Wedges, Garnish
Lemon Zest, Garnish
Mint Leaves, Garnish


Lightly spray 9-inch pie pan with non-stick spray. Preheat oven to 350 degrees. In a bowl combine crushed graham crackers and 1/3 cup sugar. Stir in melted butter and mix well. Spread mixture onto bottom of pie pan and push up the sides. Bake for 8 minutes. 

While the crust is in the oven, combine milk, lemon juice, egg yolks and salt in a bowl. Beat on medium speed for 4 minutes. Pour batter into baked crust. Bake for 10 minutes. Let pie cool on the counter for 30 minutes, and then place in the refrigerator for at least 1 hour to set. 

In a bowl combine whipping cream, 2 tablespoons sugar and vanilla extract. Beat until light and fluffy. Spread over Lemon Pie and garnish with lemon wedges, lemon zest and/or mint leaves. 

Recipe source:


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