No Bake Lemon Pie

No Bake Lemon Pie is a creamy, refreshing dessert with a tangy lemon filling set in a buttery graham cracker crust. This easy, no-bake recipe is perfect for warm days or when you need a quick and delicious dessert that requires minimal effort.

No Bake Lemon Pie

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No Bake Lemon Pie is a creamy, refreshing dessert with a tangy lemon filling set in a buttery graham cracker crust. This easy, no-bake recipe is perfect for warm days or when you need a quick and delicious dessert that requires minimal effort.

• Author: Chef Sara

Ingredients

Scale 1x2x3x

• 1 1/2cups(150g) graham cracker crumbs
• 1/4cup(50g) granulated sugar
• 1/2cup(115g) unsalted butter, melted
• 1(14 oz) can sweetened condensed milk
• 1/2cup(120ml) fresh lemon juice (about 2–3 lemons)
• 1 tbsplemon zest
• 8oz(225g) cream cheese, softened
• 1cup(240ml) heavy whipping cream, cold
• Lemon slices or zest (optional)
• Whipped cream (optional)

Instructions

1. Make the Crust:In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.Press the mixture into the bottom and up the sides of a 9-inch pie dish.Chill the crust in the fridge for at least 30 minutes to set.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Chill the crust in the fridge for at least 30 minutes to set.
5. Prepare the Lemon Filling:In a large bowl, beat the softened cream cheese until smooth and creamy.Add the sweetened condensed milk, lemon juice, and lemon zest. Mix until well combined and smooth.In a separate bowl, whip the cold heavy cream until stiff peaks form.Gently fold the whipped cream into the lemon mixture until fully incorporated.
6. In a large bowl, beat the softened cream cheese until smooth and creamy.
7. Add the sweetened condensed milk, lemon juice, and lemon zest. Mix until well combined and smooth.
8. In a separate bowl, whip the cold heavy cream until stiff peaks form.
9. Gently fold the whipped cream into the lemon mixture until fully incorporated.
10. Assemble the Pie:Pour the lemon filling into the chilled crust, spreading it evenly.Smooth the top and refrigerate for at least 4 hours, or until firm.
11. Pour the lemon filling into the chilled crust, spreading it evenly.
12. Smooth the top and refrigerate for at least 4 hours, or until firm.
13. Serve:Garnish with whipped cream, lemon slices, or extra lemon zest, if desired.Slice and serve chilled.
14. Garnish with whipped cream, lemon slices, or extra lemon zest, if desired.
15. Slice and serve chilled.

Notes

Make it extra lemony:Add more lemon zest for a stronger lemon flavor.
Use a different crust:Swap the graham cracker crust for an Oreo or shortbread crust for variety.
Storage:Store in the fridge for up to 5 days, covered.