Easy No Bake Lemon Pie

This easy no bake lemon pie is cool, perfectly creamy, and packed with fresh lemon flavor—all without turning on the oven! Nestled in a graham cracker crust and then piled high with homemade whipped cream, all it needs is a couple hours in the fridge to chill into the the most perfectly sliceable, refreshing treat—no baking needed.

Lemon Pie: AKA the Ultimate Summer Dessert!

This recipe is a variation of one that my grandmother has made for years. She always topped hers with a canned cherry filling, making it a beautiful dessert that has always been a crowd pleaser in our family!

I decided to create my own version of this, adding in more lemon juice, fresh zest, and swapping the cherry pie filling for a homemade whipped cream topping instead.

The result is a easy, no bake lemon pie that is cool and creamy, perfect for the warmer months.

My 4 year old dubbed this pie her “new favorite dessert.” I hope you love it just as much!

Step by Step Instructions

1. Prepare the crust: In a large bowl, combine the crushed graham crackers, sugar, and melted butter, stirring together until well blended. Add the mixture to a 9 inch pie pan, pressing the mixture evenly around the bottom of the dish and up the sides. Set aside while you prepare the filling.
2. Make the filling: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, combine the softened cream cheese, sweetened condensed milk, lemon juice, and lemon zest. Mix on low speed until combined and smooth, about 3-4 minutes.
3. Carefully add the lemon filling into the prepared crust, spreading evenly.
4. Chill: Cover the pie and let it chill in the fridge until set, a minimum of 3 hours and up to 1 day in advance. Overnight is even better for clean slices!
5. Make the whipped cream: Right before you are ready to serve, make the whipped cream. In a small mixing bowl, add the heavy cream, sugar, and vanilla. Using an electric mixer, beat the mixer on medium high speed until fluffy and the cream holds a soft peak, about 2-3 minutes. Set aside.
6. Serve: Once ready to serve, remove the chilled pie from the fridge and top it with the whipped cream, spreading it evenly over the top. Garnish with extra lemon slices, another sprinkle of lemon zest, and fresh mint leaves to make it extra pretty. Enjoy!

Recipe FAQs & Storage Tips

More Summer Recipes to Love

Creamy No Bake Lemon Pie with Graham Cracker Crust

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5 from 1 review

• Author: Rachael
• Total Time: 3 hours 10 minutes
• Yield: One 9 inch pie (about 8 slices) 1x

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Description

This easy no bake lemon pie is cool, perfectly creamy, and packed with fresh lemon flavor—all without turning on the oven! Nestled in a graham cracker crust and then piled high with homemade whipped cream, all it needs is a couple hours in the fridge to chill into the the most perfectly sliceable, refreshing treat—no baking needed.

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Ingredients

Units USM Scale 1x2x3x

Graham cracker crust

• 1 ¾ cup crushed graham crackers (about 1 ½ sleeves)
• ¼ cup sugar
• 6 tbsp melted butter

Pie Filling

• 1 ½ blocks softened cream cheese
• 1 can sweetened condensed milk
• ¾ cup lemon juice
• zest of 1 lemon

Whipped Cream Topping:

• 1 cup heavy cream
• 2 tsp granulated sugar
• 1 tsp vanilla extract

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Instructions

1. Prepare the crust: In a large bowl, combine the crushed graham crackers, sugar, and melted butter, stirring together until well blended. Add the mixture to a 9 inch pie pan, pressing the mixture evenly around the bottom of the dish and up the sides. Set aside while you prepare the filling.
2. Make the filling: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, combine the softened cream cheese, sweetened condensed milk, lemon juice, and lemon zest. Mix on low speed until combined and smooth, about 3-4 minutes.
3. Carefully add the lemon filling into the prepared crust, spreading evenly.
4. Chill: Cover the pie and let it chill in the fridge until set, a minimum of 3 hours and up to 1 day in advance. Overnight is even better for clean slices!
5. Make the whipped cream: Right before you are ready to serve, make the whipped cream. In a small mixing bowl, add the heavy cream, sugar, and vanilla. Using an electric mixer, beat the mixer on medium high speed until fluffy and the cream holds a soft peak, about 2-3 minutes. Set aside.
6. Serve: Once ready to serve, remove the chilled pie from the fridge and top it with the whipped cream, spreading it evenly over the top. Garnish with extra lemon slices, another sprinkle of lemon zest, and fresh mint leaves to make it extra pretty. Enjoy!

Notes

• Cream Cheese: Please make sure that the cream cheese has been softened to room temperature. This is key in creating a smooth and creamy base for the pie.
• Let it Chill: It’s hard to wait, but a minimum of 3 hours in the fridge is necessary for this pie to firm up properly. Overnight is even better!
• Graham Crackers: I like to add the graham crackers to a large Ziploc bag (make sure it’s sealed tightly!) and then crush them with my hands. Alternatively, you could pulse the mixture in a food processor.
• Storage: Leftovers will store well in an airtight container in the fridge for up to 4-5 days. 

• Prep Time: 10 minutes
• Chill Time: 3 hours
• Category: Dessert Recipes
• Method: No Bake
• Cuisine: American

If you enjoyed this easy no bake lemon pie, be sure to come back and leave a comment and a 5 star rating! Tag me on Instagram with your creations @ourhandcraftedhomeblog.

rachael