No-Bake Lemon Cream Pie

This No-Bake Lemon Cream Pie is a bright, refreshing dessert that’s as effortless as it is delicious. Built on a buttery graham cracker crust and filled with a creamy, citrus-forward lemon filling, this pie is perfect for spring and summer gatherings—or whenever you need a cool, tangy treat. With no oven required, it’s a stress-free way to satisfy your sweet tooth and impress your guests.

Why You’ll Love This Recipe

This pie is a must for lemon lovers and fans of no-fuss desserts. The no-bake graham cracker crust is crisp and buttery, while the filling is lusciously smooth and bursting with fresh lemon flavor. The whipped topping adds lightness, and the lemon zest brings an extra zing. Whether you’re preparing a holiday spread or a casual backyard dinner, this pie is simple to make and always a hit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• 2 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the filling:

• 1 (8 oz) block cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 tsp lemon zest
• 1 (8 oz) tub whipped topping (or homemade whipped cream)

For topping:

• Extra whipped cream
• Lemon slices and lemon zest for garnish

Directions

1. Prepare the Crust:
   • In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
   • Press the mixture firmly into the bottom and sides of a 9-inch pie dish or springform pan.
   • Chill the crust in the refrigerator for at least 30 minutes to set.
2. Make the Filling:
   • In a large bowl, beat the softened cream cheese until smooth and free of lumps.
   • Add the sweetened condensed milk, fresh lemon juice, and lemon zest. Beat until the mixture is creamy and well combined.
   • Gently fold in the whipped topping until fully incorporated and smooth.
3. Assemble the Pie:
   • Pour the lemon filling into the chilled graham cracker crust and smooth the top with a spatula.
   • Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, until fully set.
4. Finish and Serve:
   • Before serving, top with extra whipped cream, lemon slices, and a sprinkle of lemon zest for garnish.
   • Slice and serve chilled.

Servings and timing

• Servings: 10 slices
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes
• Calories: Approximately 370 kcal per slice

Variations

• Crust Options: Try crushed vanilla wafers, shortbread cookies, or gingersnaps for a twist on the graham cracker crust.
• Lime Version: Swap lemon juice and zest for lime to create a no-bake lime cream pie.
• Berry Topping: Add fresh raspberries, blueberries, or sliced strawberries on top for extra color and flavor.
• Mini Pies: Divide the crust and filling into mini tart pans or muffin cups for individual servings.
• Vegan Version: Use plant-based cream cheese, non-dairy whipped topping, and a vegan butter substitute.

Storage/Reheating

Store leftover pie covered in the refrigerator for up to 4 days. This pie should not be frozen, as the texture may change once thawed. Serve directly from the fridge for best results.

FAQs

Can I make this pie ahead of time?

Yes, this is a great make-ahead dessert. Prepare it a day in advance and keep it refrigerated until ready to serve.

Do I need to bake the crust?

No, this is a no-bake pie. Chilling the crust is sufficient to set it and hold its shape.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

What if I don’t have whipped topping?

You can substitute homemade whipped cream (whipped heavy cream with a little powdered sugar) in equal measure.

How can I make the pie firmer?

Ensure the pie is chilled for at least 4 hours or overnight. You can also add a teaspoon of gelatin to the filling if you prefer a firmer set.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese yields a creamier texture. Low-fat versions may result in a slightly softer filling.

How do I prevent the crust from crumbling?

Press the crust mixture very firmly into the pie dish and ensure it chills long enough to set before adding the filling.

What pan works best?

A 9-inch pie dish or a springform pan both work well. A springform pan makes slicing and serving even easier.

Can I make this gluten-free?

Yes, use gluten-free graham crackers or cookie crumbs for the crust.

Is this pie very tart?

The lemon flavor is bright but balanced by the sweetened condensed milk and whipped topping for a pleasantly tangy and sweet dessert.

Conclusion

No-Bake Lemon Cream Pie is a delightful dessert that delivers bright citrus flavor with minimal effort. With its silky filling, crisp graham cracker crust, and refreshing lemony finish, it’s a go-to treat for warm weather and casual celebrations. Whether you’re hosting brunch, a backyard BBQ, or simply need a quick dessert, this easy, elegant pie will not disappoint.

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