No-Bake Lemon Pie
A creamy, refreshing No-Bake Lemon Pie made with fresh lemon juice, homemade whipped cream, and a buttery graham cracker crust. It's an easy make-ahead dessert that's perfect for summer cookouts, holidays, and family gatherings.
Ingredients
Crust
- 2½ cups graham cracker crumbs about 1 sleeve and a half
- ½ cup butter melted
- 2 tablespoons brown sugar
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Lemon Pie Filling
- 1 14-ounce can sweetened condensed milk
- ¾ cup fresh lemon juice about 4 to 5 lemons
- zest of 1 lemon
- prepared whipped cream from above
Instructions
Make the Crust
- In a food processor, pulse the graham crackers into fine crumbs. Add the brown sugar and melted butter, then pulse until the mixture resembles wet sand.2½ cups graham cracker crumbs, ½ cup butter, 2 tablespoons brown sugar
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you prepare the filling.
Make the Whipped Cream
- In the bowl of a stand mixer, beat the heavy whipping cream, sugar, and vanilla on medium-high speed until stiff peaks form.1 cup heavy whipping cream, 2 tablespoons granulated sugar, ½ teaspoon vanilla extract
Make the Lemon Filling
- In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.1 14-ounce can sweetened condensed milk, ¾ cup fresh lemon juice, zest of 1 lemon
- Gently fold the prepared whipped cream into the lemon mixture until fully combined. Be careful not to overmix.prepared whipped cream
- Spoon the filling into the chilled graham cracker crust and smooth the top.
- Refrigerate for at least 6 hours, but preferably overnight, until fully set.
- Before serving, garnish with a light sprinkle of graham cracker crumbs or a little lemon zest, if desired.
- Do not skip the chill time. The pie may seem soft after a few hours, but an overnight chill gives it the perfect creamy texture and clean slices.
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Notes
Jill's Tips
- Fresh lemon juice gives the brightest flavor. Bottled juice will work, but fresh is worth it.
- Chill the pie overnight if possible. The extra time gives the filling the best texture and makes slicing much easier.
- Fold the whipped cream in gently to keep the filling light and fluffy.
- If you're short on time, substitute 2 cups of thawed Cool Whip for the homemade whipped cream.
Storage
Refrigerator: Cover and refrigerate for up to 4 days. Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Tried this recipe?Mention @Cookingupmemoriesinsta or tag #CookingUpMemories!
