Description
This Easy Lemon Cream Pie features a buttery graham cracker crust filled with a tangy lemon cream filling, topped with fluffy whipped cream. Perfectly balanced with sweet and tart flavors, this no-bake dessert is refreshing and simple to prepare, making it ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
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
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: 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 separate bowl, beat the softened cream cheese until smooth. Add 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 with filling for at least 2 hours or until firm.
- Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the chilled lemon filling just before serving.
- Garnish: Optionally, garnish with extra lemon zest or lemon slices for a decorative touch.
Notes
- For best results, use freshly squeezed lemon juice for a bright, fresh flavor.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Chill the pie thoroughly to allow the filling to set properly.
- You can make the pie a day ahead; just add the whipped cream topping before serving.
- Use a tart pan with a removable bottom for easier serving if available.
