Lemon Pie
This flavorful Lemon Pie is sure to bring rave reviews! If you love lemon desserts like we do, you are going to want to save this recipe. It is creamy, refreshing, and simple to make.
We love it no matter what the season, but especially in the spring and summer!
Ingredients for Lemon Pie
Here is a quick look at our no-bake lemon pie ingredients. You can find the full instructions at the bottom of this post.
- 1 can sweetened condensed milk (14 oz)
- 8 oz cream cheese, softened to room temperature (we recommend “full-fat”)
- â…“ cup lemon juice (approximate amount of juice in 1-2 lemons)
- zest of two lemons
- Graham Cracker Crust (premade or homemade)
How to Make Lemon Pie
Find the full, printable recipe at the bottom of this post. What we love about this recipe is how simple it is to make!
- If making your own homemade graham cracker crust, combine the graham cracker crumbs, melted butter, and sugar and press into a 9 inch pie plate. Chill as you prepare the filling.
- In a medium bowl, mix together the ingredients for the pie filling: sweetened condensed milk, softened cream cheese, lemon juice, and lemon zest until well combined.
- Pour the lemon pie filling into the graham cracker crust. Chill in the refrigerator to set up- this takes at least two hours.
- If you’d like, decorate the finished pie with homemade whipped cream or store-bought whipped topping. (See recipe card for our sweetened whipped cream instructions).
- Top servings with a dollop of whipped cream, fresh berries, or enjoy just as it is!
More Desserts
We hope that you enjoy the recipe! Don’t miss our other favorite dessert recipes including peanut butter pie, classic impossible coconut pie, pecan tarts, and more!
Thanks so much for stopping by today. If you give this easy no-bake lemon pie a try, we would love for you to leave a comment below!
Lemon Pie
Ingredients
Graham Cracker Crust (Pre made Graham Cracker Pie Crust is fine also!)
- 1¾ cup graham cracker crumbs
- 6 Tablespoons butter, melted
- 2 Tablespoons sugar
For the Lemon Pie Filling
- 1 can sweetened condensed milk (14 oz)
- 8 oz cream cheese, softened to room temperature
- â…“ cup lemon juice (approximate amount of juice in 1-2 lemons)
- zest of two lemons
Sweetened Whipped Cream for decoration/topping (optional)
- 1 cup heavy cream or whipping cream
- ¼ cup confectioners sugar sifted (adjust to desired sweetness)
- 1 teaspoon vanilla
Instructions
For the Graham Cracker Crust
- Crush Graham Crackers ( placed in a ziplock bag and crushed with a rolling pin) until you get 1 3/4 cups of crumbs.
- Combine with 6 tablespoons of melted butter and sugar. Press crumb mixture into the bottom and sides of a 9 inch pie dish & chill while preparing the filling.
For the Lemon Pie Filling
- In a medium sized bowl, mix the sweetened condensed milk, lemon juice, lemon zest, and sweetened condensed milk. Pour into the prepared crust and chill for at least two hours to set. We added sweetened whipped cream for decoration.
For the Sweetened Whipped Cream
- Chill small mixing bowl and beaters in freezer for about 10 minutes.
- Whip heavy cream, vanilla extract, and powdered sugar together, at low-medium speed until it begins to thicken. Increase to medium-high speed. Whip until stiff peaks form. (This means that when you stop and lift the beaters from the bowl, peaks hold their shape.)
- Load the whipped cream into a disposable piping bag fitted with a large star tip (like a Wilton 2D or 1M) to decorate the pie, OR dollop onto slices.
