Rich, creamy and tangy lemon pie filling on top of a buttery graham cracker crumb crust. This easy dessert is simple to make and perfect for lemon lovers who love tart and sweet treats.
Beat the sweetened condensed milk, egg yolks and lemon juice with a mixer on medium speed for 5 minutes.
Pour the filling into the prepare pie crust and bake in the oven for 15 to 18 minutes or until the top of the pie set (it will still slightly jiggle).
Let pie fully cool and then chill in the fridge for 4 to 6 hours or overnight.
Before serving, prepare the whipped cream. Use a mixer to whip the heavy cream, powdered sugar and vanilla together until stiff peaks from and the cream thickens. Cover and refrigerate until ready to serve.
After the pie has chilled, spread or dot the whipped cream on top of the pie and garnish with a lemon slice.
Notes
If the top of your pie begins to darken while cooking, cover with foil to prevent browning.