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Delicious creamy Florida lemon pie with a graham cracker crust and whipped cream topping.

Creamy Florida Lemon Pie

A refreshing and easy dessert that combines the creamy texture of sweetened condensed milk and sour cream with the tangy flavor of fresh lemon juice, all nestled in a delicious graham cracker crust.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs Can be store-bought or homemade.
  • 2 tablespoons sugar
  • 6 tablespoons melted butter
  • 1 pinch salt Optional, but preferred.
For the Filling
  • 1 can sweetened condensed milk (14 oz) Essential for the creaminess.
  • 0.5 cup fresh lemon juice Approximately 2 to 4 lemons depending on size.
  • 1 tablespoon lemon zest Zest before juicing for best results.
  • 1 cup sour cream Adds creaminess.
  • 1 tub (8 oz) whipped topping, thawed Incorporate gently.

Method
 

Making the Graham Cracker Crust
  1. In a bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until it resembles wet sand.
  2. Press the mixture firmly into a pie dish.
  3. Choose to chill for at least 30 minutes or bake at 350°F for 8 to 10 minutes, then cool completely.
Making the Filling
  1. In a large bowl, combine sweetened condensed milk, lemon juice, and lemon zest.
  2. Stir until the mixture thickens.
  3. Add sour cream and mix until smooth, ensuring it's creamy.
  4. Gently fold in the whipped topping.
  5. Pour the filling into the prepared graham cracker crust, smoothing the top.
  6. Chill for at least 4 hours, overnight for best results.
  7. Top with extra lemon zest and slices or crushed graham crackers before serving.

Notes

For extra lemony flavor, consider adding more zest or lemon extract. For variations, try a gingersnap crust or berry toppings. Can be made gluten-free with alternative graham crackers.