Description

This easy no-bake lemon pie is a refreshing dessert perfect for warm weather. Featuring a crisp graham cracker crust and a smooth, creamy lemon filling made with cream cheese, sweetened condensed milk, and fresh lemon juice, it requires no oven and only simple mixing techniques. The pie is chilled to set, resulting in a tangy, luscious treat that’s light and delicious.

Ingredients

Scale

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 resembles wet sand. Press the 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. Spread it evenly with a spatula, smoothing the top to ensure an even layer.
Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, until the filling sets and becomes firm.
Serve: Once chilled and set, slice and serve the pie. Optionally garnish with additional lemon zest, whipped cream, or fresh lemon slices for extra flair.

Notes

For a stronger lemon flavor, increase the lemon zest to 1 ½ tablespoons.
Use full-fat cream cheese and heavy whipping cream for the best texture and creaminess.
You can substitute the graham cracker crust with a premade crust if short on time.
This pie is best served chilled and should be stored in the refrigerator.
Allow the pie to chill overnight if possible for optimal firmness and flavor blending.