Description
A quick and refreshing no-bake lemon cream pie with a crisp graham cracker crust and a silky, tangy lemon filling that's creamy and perfect for any occasion.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 2–3 lemons)
Zest of 1 lemon
1 cup heavy whipping cream, whipped or 1 tub (8 oz) whipped topping
Optional: Extra whipped cream for topping
Optional: Lemon zest or thin lemon slices for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into a 9-inch pie dish.
- Bake the crust for 8 minutes, then let it cool completely.
- In a bowl, mix sweetened condensed milk, fresh lemon juice, and lemon zest.
- Gently fold in the whipped cream or whipped topping until smooth and creamy.
- Pour the filling into the cooled crust and smooth the top.
- Refrigerate for at least 4 hours, ideally overnight, to set properly.
- Before serving, top with extra whipped cream and garnish with lemon zest or slices.
Notes
For a citrus twist, add lime zest along with lemon zest.
Try adding 1 tsp vanilla extract to the filling for extra flavor.
Use gluten-free crumbs for a gluten-free crust.
For a lighter pie, substitute heavy cream with all whipped topping.
Store covered in the refrigerator for up to 3 days; do not reheat.
Let pie sit at room temperature for 10 minutes before serving if too cold.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking (crust) and refrigeration (filling)
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
