No Bake Lemon Pie Recipe
Introduction
This no bake lemon pie is a refreshingly tangy dessert that’s perfect for warm days or when you want a quick yet impressive treat. With a creamy lemon filling and a crunchy graham cracker crust, it’s a delightful combination that everyone will love.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Lemon slices or zest, for garnish
Instructions
- Step 1: Crush graham crackers into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin. Mix the crumbs with sugar and melted butter until well combined. Press this mixture evenly into the bottom and sides of a 9-inch pie dish. Chill the crust while you prepare the filling.
- Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and mix until fully incorporated. Stir in the lemon juice, lemon zest, and vanilla extract until the filling is silky and free of lumps.
- Step 3: Pour the filling into the chilled crust and smooth the top with a spatula. Cover the pie and refrigerate for at least 4 hours, or overnight for the best results, allowing it to fully set.
- Step 4: Before serving, top the pie with whipped cream and garnish with lemon slices or extra lemon zest. Use a sharp knife to slice the pie, wiping the knife clean between cuts for neat slices.
Tips & Variations
- For a gluten-free crust, substitute the graham crackers with gluten-free crumbs or crushed nuts.
- Add a dollop of sour cream to the filling for extra tanginess and creaminess.
- Use key lime juice instead of lemon for a different citrus twist.
- If you prefer a firmer crust, bake the graham cracker crust at 350°F (175°C) for 8 minutes before chilling.
Storage
Store the pie covered in the refrigerator for up to 3 days. Because it is no bake and contains dairy, keep it chilled to maintain freshness. Reheat is not recommended; serve chilled for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
Freshly squeezed lemon juice is preferred for the best flavor and brightness, but bottled lemon juice can be used in a pinch. Just ensure it is 100% lemon juice without additives.
How long does it take for the pie to set?
The pie needs at least 4 hours in the refrigerator to set properly, but chilling overnight is ideal to achieve the perfect creamy texture.
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No Bake Lemon Pie Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This no bake lemon pie is a refreshing and creamy dessert featuring a crisp graham cracker crust filled with a smooth lemon-flavored cream cheese mixture. Ready in just a few hours without any baking, it’s perfect for warm days or when you want a quick but elegant treat. Topped with whipped cream and zesty lemon garnish, it offers a delightful balance of sweet and tangy flavors.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Garnish
- Whipped cream
- Lemon slices or zest, for garnish
Instructions
- Prepare the crust: Crush graham crackers into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin. In a bowl, mix the crumbs with granulated sugar and melted butter until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Chill the crust in the refrigerator while you make the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, mixing until the batter is uniform and silky. Stir in the freshly squeezed lemon juice, lemon zest, and vanilla extract. Continue mixing until the filling is lump-free and well incorporated.
- Assemble and chill: Pour the lemon filling into the chilled graham cracker crust, spreading it evenly with a spatula to smooth the top. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to fully set and develop its flavors.
- Serve: Before serving, decorate the pie with whipped cream on top and garnish with lemon slices or additional lemon zest for a fresh and attractive presentation. Use a sharp knife to slice the pie, wiping the knife clean between cuts for perfect, neat slices.
Notes
- Ensure the cream cheese is properly softened to avoid lumps in the filling.
- For a more intense lemon flavor, add extra lemon zest or a splash more lemon juice.
- The pie is best served chilled and should be kept refrigerated until serving.
- Use a sharp knife and clean it between slices for clean cuts.
- This recipe easily doubles for larger gatherings by using a bigger pie dish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake lemon pie, lemon dessert, easy lemon pie, no bake pie, graham cracker crust, cream cheese lemon pie
