Description
A bright and creamy no-bake lemon cream pie made with a smooth, tangy lemon filling and a buttery graham cracker crust. This easy dessert comes together in minutes and chills to perfection for a refreshing treat.
Ingredients
1 (9-inch) graham cracker pie crust
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice (fresh or bottled)
1 teaspoon lemon zest (optional)
1 (8 oz) container whipped topping, thawed
Extra whipped topping and lemon slices for garnish (optional)
Instructions
- Place the softened cream cheese in a large mixing bowl and beat with a hand mixer until completely smooth and creamy.
- Gradually add the sweetened condensed milk while mixing until fully combined and smooth.
- Stir in the lemon juice and lemon zest (if using) and mix until the filling slightly thickens.
- Gently fold in the whipped topping until no streaks remain and the mixture is light and fluffy.
- Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until fully set.
- Garnish with extra whipped topping and lemon slices before serving, if desired.
Notes
For a lemon-lime twist, substitute part of the lemon juice with fresh lime juice.
A chocolate graham cracker crust can be used for a different flavor variation.
Homemade whipped cream may be substituted; whip to stiff peaks for best results.
Store covered in the refrigerator for up to 3 days.
Freeze for up to 1 month and thaw in the refrigerator before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
