Description

This Easy No-Bake Lemon Pie is a refreshing and creamy dessert perfect for warm days or any occasion when you want a tart and sweet treat without turning on the oven. It features a buttery graham cracker crust paired with a luscious lemon-infused cream cheese filling whipped with fresh cream to lightness and chilled until perfectly set.

Ingredients

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
1/3 cup unsalted butter, melted

Lemon Filling

8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract

Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar (optional, for added sweetness)

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Instructions

Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate the crust for 10-15 minutes to set.
Prepare the Lemon Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Continue to beat until the mixture is smooth and well combined.
Whip the Cream: In a separate bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar (if using) until stiff peaks form. Gently fold the whipped cream into the lemon mixture until fully incorporated.
Assemble the Pie: Pour the lemon filling into the chilled graham cracker crust and spread it evenly with a spatula. Smooth the top and make sure it’s evenly distributed.
Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The filling will set and become firm.
Serve: Once the pie has chilled and set, slice and serve. Optionally, garnish with extra lemon zest, whipped cream, or fresh lemon slices.

Notes

Use freshly squeezed lemon juice for the best flavor and brightness.
For a firmer crust, you can bake the crust for 5-7 minutes at 350°F before chilling, though it’s not necessary.
For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.
This pie is best served chilled, so allow enough time for the filling to set completely.
Store any leftovers covered in the refrigerator and consume within 2-3 days for optimal freshness.