This Easy Lemon Cream Pie is light, creamy, and bursting with bright citrus flavor! Made with a buttery graham cracker crust, a silky lemon filling, and topped with fluffy whipped cream, this no-bake pie is perfect for summer gatherings, holidays, or anytime you’re craving something sweet and tangy.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 crackers)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup whipped cream (store-bought or homemade)
- Lemon slices and zest for garnish (optional)
Instructions
1. Make the Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press mixture firmly into the bottom and sides of a 9-inch pie dish.
- Bake for 8-10 minutes, then let cool completely. (For a no-bake option, chill the crust in the fridge for 30 minutes instead of baking.)
2. Prepare the Lemon Filling
- In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
- In a separate bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Gently fold the whipped cream into the lemon mixture until fully combined.
3. Assemble the Pie
- Pour the lemon filling into the cooled crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight) to set.
4. Add Toppings & Serve
- Top with whipped cream, lemon slices, and extra lemon zest before serving.
- Slice and enjoy!
Nutritional Info (Per Slice, Makes 8-10 Servings)
- Calories: ~290
- Carbs: ~32g
- Protein: ~5g
- Fat: ~15g
Tips & Variations
???? Extra Tangy? Add an extra tablespoon of lemon juice for a stronger citrus flavor.
???? Lighter Version? Swap half of the sweetened condensed milk for Greek yogurt.
???? Crust Alternatives? Try a vanilla wafer or shortbread crust instead of graham crackers!
???? Gluten-Free? Use gluten-free graham crackers.
Storage & Freezing
- Store covered in the fridge for up to 4 days.
- Freeze for a frozen lemon pie—just thaw in the fridge for 30 minutes before slicing!
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