Description

This Easy Lemon Cream Pie is a refreshing and creamy dessert featuring a buttery graham cracker crust, tangy lemon cream filling, and a light whipped cream topping. Perfect for a quick and delightful treat, it combines zesty lemon flavor with smooth, sweet creaminess in a no-bake filling that is chilled to set.

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

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined and the crumbs are evenly coated with butter.
Form and Bake the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust layer. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until it turns golden and fragrant. Remove and let it cool completely before adding the filling.
Make the Lemon Cream Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix thoroughly until the filling is smooth, creamy, and fully combined.
Assemble the Pie: Pour the lemon cream filling into the cooled graham cracker crust. Spread it evenly with a spatula to create a smooth surface.
Chill the Pie: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm to the touch.
Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until medium to stiff peaks form.
Add the Topping and Serve: Spread the whipped cream topping evenly over the chilled lemon filling just before serving. Optionally, garnish with extra lemon zest or thin lemon slices for a decorative touch.

Notes

For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
The pie needs to chill for at least 4 hours to set properly; overnight chilling is recommended if possible.
You can substitute the graham cracker crust with a premade crust for a quicker option.
Store leftovers covered in the refrigerator for up to 3 days.
To make it more tart, increase lemon juice by 1-2 tablespoons, but adjust sugar to taste.