Description

A bright and creamy no-bake Lemon Cream Pie made with a silky lemon filling and a buttery graham cracker crust. This refreshing dessert is perfectly tangy, sweet, and effortless to prepare.

Ingredients

1 pre-made 9-inch graham cracker pie crust

1 (8 oz) package cream cheese, softened

1 (14 oz) can sweetened condensed milk

1/2 cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 (8 oz) container whipped topping, thawed

Extra whipped topping and lemon slices for garnish (optional)

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Instructions

Place the softened cream cheese in a large mixing bowl and beat with an electric mixer until completely smooth and creamy.
Add the sweetened condensed milk and continue beating until fully combined and silky.
Mix in the fresh lemon juice, lemon zest, and vanilla extract. Beat until the filling thickens and becomes smooth.
Gently fold in the whipped topping using a spatula until light and fluffy. Do not overmix.
Pour the lemon cream filling into the prepared graham cracker crust and spread evenly.
Refrigerate for at least 4 hours, or until fully set.
Garnish with extra whipped topping and lemon slices if desired. Serve chilled.

Notes

For a richer flavor, use a chocolate graham cracker crust.

Add extra lemon zest or a splash of lime juice for stronger citrus flavor.

Freshly whipped cream can be substituted for whipped topping.

Use reduced-fat cream cheese and light whipped topping for a lighter version.

Store covered in the refrigerator for up to 3 days or freeze for up to 1 month.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 45 mg