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
