NO BAKE LEMON PIE RECIPE
This no-bake lemon pie is creamy, tangy, and effortlessly delicious with a buttery graham cracker crust. Perfect for warm days, it’s easy to make and chills in the fridge for a refreshing, make-ahead dessert that’s sure to impress!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Lemon Filling:
- 1 8 oz package cream cheese, softened
- 1 14 oz can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Topping (Optional):
- 1 cup whipped cream
- Lemon slices for garnish
Instructions
Step No.1: Make the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into a 9-inch pie pan, covering the bottom and sides evenly. Chill in the refrigerator while preparing the filling.
Step No.2: Prepare the Lemon Filling
- In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, mixing until creamy and well combined.
Step No.3: Assemble the Pie
- Pour the lemon filling into the prepared crust, smoothing the top with a spatula.
Step No.4: Chill the Pie
- Refrigerate for at least 4 hours (or overnight) until set.
Step No.5: Garnish and Serve
- Top with whipped cream and lemon slices before serving. Slice and enjoy!
Notes
- For a firmer pie, freeze for 1 hour before serving.
- Adjust sweetness by reducing the condensed milk slightly.
- Use fresh lemon juice for the best flavor.
- Graham Cracker Alternative: Use vanilla wafers or shortbread cookies for the crust.
- Dairy-Free Option: Swap cream cheese for coconut cream and use dairy-free condensed milk.
- Extra Tangy: Add an extra tablespoon of lemon juice for more zing!