eagle brand milk lemon pie recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best eagle brand milk lemon pie recipe

I have been making this eagle brand milk lemon pie for years, and it is one of those recipes that never fails to impress. The combination of sweetened condensed milk and fresh lemon juice creates a filling that is both creamy and tangy, with a smooth texture that melts in your mouth. My kids ask for this pie every time we have a family dinner, and it is always the first dessert to disappear.

The best part is that it comes together so quickly with just a few simple ingredients, so you can have a homemade dessert on the table without spending all day in the kitchen. This pie is perfect for any occasion, whether it is a holiday gathering, a summer barbecue, or just a regular Tuesday night. I love how the bright lemon flavor cuts through the richness of the condensed milk, making it feel light and refreshing even though it is a decadent treat.

The crust is buttery and crisp, providing a nice contrast to the silky filling. You can use a store-bought graham cracker crust to save time, but I prefer to make my own because it adds a homemade touch that my family appreciates. One of the reasons I keep coming back to this recipe is that it is so versatile.

You can serve it chilled for a cool, creamy dessert, or let it sit at room temperature for a softer texture. It also keeps well in the fridge for a few days, which makes it great for meal prep or unexpected guests. The health benefits of using fresh lemons are a bonus, as they provide vitamin C and antioxidants, but honestly, we eat this pie because it tastes amazing.

I have tried many lemon pie recipes over the years, but this one using eagle brand milk is my go-to because it is foolproof. The condensed milk ensures the filling sets perfectly every time without any fussy steps. Whether you are a seasoned baker or just starting out, this pie is easy to make and always turns out delicious.

My family loves it, and I am sure yours will too.

Eagle Brand Milk Lemon Pie

4.6 from 1361 votes

This creamy lemon pie uses sweetened condensed milk for a rich, tangy filling that is incredibly easy to make. With a buttery graham cracker crust and a smooth, custard-like texture, it is a refreshing dessert perfect for any occasion.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins (plus chilling)
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

1 can (14 ounces) eagle brand sweetened condensed milk
1/2 cup fresh lemon juice (about 2-3 lemons)
1 teaspoon lemon zest
3 large egg yolks

👨‍🍳Directions

1Preheat your oven to 375°F.
2In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
3Stir until the mixture is evenly moistened and resembles wet sand.
4Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
5Use the bottom of a measuring cup to press it evenly.
6Bake the crust for 8 minutes, until it is lightly golden and set.
7Remove from the oven and let it cool slightly.
8In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks.
9Whisk until the mixture is smooth and has thickened slightly, about 1 minute.
10The filling should be pale yellow and creamy.
11Pour the filling into the pre-baked crust and spread it evenly with a spatula.
12Bake the pie at 350°F for 15 minutes, until the filling is set around the edges but still slightly jiggly in the center.
13It will continue to set as it cools.
14Remove the pie from the oven and let it cool completely on a wire rack, about 1 hour.
15Then refrigerate for at least 4 hours, or overnight, until the filling is firm and chilled.
16Serve cold, optionally topped with whipped cream or fresh berries.

🔧Equipment

9-inch pie plate
Mixing bowls
Whisk
Measuring cups and spoons
Zester or grater

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 105mg🧂Sodium: 220mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 7g

📝Notes

For a gluten-free crust, use gluten-free graham crackers or cookie crumbs. You can also add a tablespoon of cornstarch to the filling if you prefer a firmer texture. Let the pie chill for the full 4 hours to ensure clean slices.

Watch Video Of How Eagle Brand Milk Lemon Pie Works

To store this eagle brand milk lemon pie, cover it tightly with plastic wrap or foil and keep it in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to a month, just make sure to wrap it well to prevent freezer burn.

When you are ready to serve, let it thaw in the fridge overnight and then slice it cold for the cleanest cuts. This pie is always a good idea for any occasion, from holiday dinners to casual get-togethers.

It works well for family gatherings because it is easy to make ahead and everyone loves the bright, creamy flavor. I often serve it with a dollop of whipped cream or a sprinkle of fresh berries for a pretty presentation.

Whether it is a birthday, potluck, or just a weeknight treat, this pie never disappoints and always brings smiles to the table.

❓ Frequently Asked Questions About Eagle Brand Milk Lemon Pie

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor and brightness for this pie. Bottled juice often has preservatives that can make the filling taste slightly metallic or less vibrant. For the best results, always use freshly squeezed lemons.

2. How do I know when the pie is done baking?

The pie is done when the edges are set and the center is still slightly jiggly when you gently shake the pie plate. It will continue to firm up as it cools. Overbaking can cause cracks, so keep an eye on it after 12 minutes.

3. Can I make this pie ahead of time?

Yes, this pie is perfect for making ahead. You can prepare it up to 2 days in advance and keep it covered in the refrigerator. The flavors actually meld together and improve after a day or two.

4. Why did my filling turn out runny?

A runny filling usually means the pie was underbaked or not chilled long enough. Make sure to bake it until the edges are set, and then refrigerate for at least 4 hours. Also, measure your lemon juice accurately, as too much liquid can prevent setting.

5. Can I freeze this lemon pie?

Yes, you can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and then foil. Thaw it in the refrigerator overnight before serving. The texture may be slightly softer after freezing, but it will still taste delicious.

Similar Posts