If you’re looking for a quick, refreshing dessert that delivers on both tangy and sweet flavors, this Easy Lemon Cream Pie is the perfect choice. With a creamy, citrusy filling on a crisp graham cracker crust, and a light, fluffy whipped cream topping, this no-bake dessert is both simple to make and delightful to eat.
Why You’ll Love This Recipe
I absolutely love this Easy Lemon Cream Pie because it combines the perfect balance of tart and sweet flavors. The graham cracker crust adds a subtle crunch, while the smooth lemon filling offers a burst of citrus. What makes it even better is the airy whipped cream topping, which gives the whole pie a light, refreshing finish. The best part? It’s a no-bake pie, making it super easy to prepare, and it’s perfect for any occasion, from a family gathering to a special celebration.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Lemon Cream Filling:
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth and fully combined.
Pour the lemon cream filling into the cooled graham cracker crust and spread it evenly with a spatula.
Refrigerate the pie for at least 2-3 hours, or until the filling is set.
For the topping, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Spread the whipped cream over the chilled lemon filling just before serving. Optionally, garnish with extra lemon zest or lemon slices.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 8
Variations
Crust alternatives: If you want to switch things up, you can use a different type of crumb crust, like one made from shortbread cookies or even a nut-based crust for a gluten-free version.
Lemon flavor boost: For a stronger lemon flavor, try adding more zest or a bit more lemon juice.
Topping variations: Instead of whipped cream, you could top the pie with a dollop of mascarpone cheese for a richer flavor or a swirl of meringue for a different texture.
Fruit additions: Add fresh berries, like raspberries or strawberries, on top of the whipped cream for a burst of color and flavor.
Vegan option: Use coconut cream in place of the heavy cream for the whipped topping, and swap the cream cheese for a dairy-free alternative.
Storage/Reheating
I recommend storing this pie in the fridge to keep the filling set and the crust crispy. Cover it tightly with plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
This pie is best served cold and does not require reheating. If the whipped topping loses its fluffiness, you can quickly whip up a new batch of whipped cream before serving.
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FAQs
Can I make this pie ahead of time?
Yes! In fact, this pie is perfect for making ahead. I usually make it the night before, so it has plenty of time to chill and set properly.
Can I use a pre-made crust?
Definitely! If you want to save time, you can use a store-bought graham cracker crust. Just skip the step of baking the crust and proceed with the lemon filling.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice gives the best flavor, bottled lemon juice will work in a pinch. Just be aware that it may not be as vibrant as freshly squeezed lemon.
Can I freeze this pie?
Yes, you can freeze the pie! However, the whipped cream topping might not hold up as well after freezing. If you’re planning to freeze it, I suggest adding the whipped cream just before serving.
How can I make the filling thicker?
If you’d like a thicker filling, you can add a little bit of gelatin. Dissolve 1 teaspoon of unflavored gelatin in 1 tablespoon of warm water, then stir it into the lemon filling before pouring it into the crust.
Conclusion
This Easy Lemon Cream Pie is a dessert that combines simplicity with refreshing flavors. It’s perfect for any time of year, but especially during warmer months when a light, citrusy dessert is just what I’m craving. With minimal effort and maximum flavor, it’s a dessert I’ll make again and again. Whether you’re hosting a gathering or just looking to treat yourself, this pie will always be a crowd-pleaser!
📖 Recipe:
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Easy Lemon Cream Pie
- Total Time: 25 minutes (plus chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This Easy Lemon Cream Pie is a delightful no-bake dessert, featuring a smooth and tangy lemon cream filling on a crisp graham cracker crust, topped with fluffy whipped cream. Quick to prepare and incredibly refreshing, it’s perfect for any occasion and sure to be a crowd favorite.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Lemon Cream Filling:
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake for 8-10 minutes, or until golden. Let it cool completely.
- Make the Lemon Cream Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth and fully combined.
- Pour the lemon filling into the cooled graham cracker crust and spread it evenly.
- Chill:
- Refrigerate the pie for at least 2-3 hours, or until the filling is set.
- Prepare the Whipped Cream Topping:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled lemon filling just before serving.
- Optionally, garnish with extra lemon zest or lemon slices.
Notes
Crust Alternatives: For a twist, use shortbread cookie crumbs or a gluten-free nut-based crust.
Lemon Flavor Boost: Add more lemon zest or juice if you prefer a tangier flavor.
Topping Variations: You can substitute whipped cream with mascarpone cheese or meringue for a different texture.
Storage: Store the pie in the fridge for up to 3 days. The whipped topping may lose fluffiness over time; simply whip up a fresh batch before serving.
Freezing: This pie can be frozen, but add the whipped cream topping just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 330 kcal
