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Easy Creamy Lemon Pie Recipe

Easy Creamy Lemon Pie Recipe

This no-bake creamy lemon pie is tangy, silky, and effortless—perfect for make-ahead desserts.
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1.5 cup graham cracker crumbs finely crushed
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted slightly cooled
  • 8 oz cream cheese, softened full-fat for best texture
  • 14 oz sweetened condensed milk
  • 0.67 cup fresh lemon juice about 3–4 lemons
  • 1 tbsp finely grated lemon zest
  • 1 tsp vanilla extract
  • 0.13 tsp fine sea salt
  • 1 cup cold heavy cream for topping
  • 2 tbsp powdered sugar for sweetening the whipped cream
  • 0.5 tsp lemon zest for garnish, optional

Instructions

Preparation Steps

  • Stir graham crumbs, sugar, and melted butter in a bowl until evenly moistened and sandy.
  • Press the mixture firmly into a 9-inch pie plate, pushing up the sides to form an even crust.
  • Chill the crust until set, about 30 minutes (or freeze 10 minutes for a quick set).
  • Beat cream cheese in a mixing bowl until smooth and fluffy, scraping the bowl as needed.
  • Stream in the condensed milk and mix until silky with no lumps.
  • Whisk in lemon juice, lemon zest, vanilla, and salt until the filling slightly thickens.
  • Pour filling into the chilled crust, smooth the top, and refrigerate 4–6 hours until firm.
  • Whip heavy cream with powdered sugar to soft peaks; spread or pipe over pie and garnish with zest.

Notes

Try a vanilla wafer or shortbread crust for a sweeter twist. For a floral note, swap in Meyer lemons. Add fresh berries on top just before serving. Store covered in the fridge for up to 3 days, or freeze (without whipped cream) for up to 1 month.
This recipe is an original creation inspired by classic Easy Creamy Lemon Pie Recipe flavors. All ingredient ratios and instructions are independently developed.