Name: No Bake Lemon Pie
Prep time: 15 min
Total time: 4 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tbsp unsalted butter, melted; 1 can (14 oz) sweetened condensed milk; 1/2 cup fresh lemon juice (about 3-4 lemons); 1 tbsp lemon zest; 1 tsp vanilla extract; 1 cup heavy whipping cream; 2 tbsp powdered sugar

This No Bake Lemon Pie is the perfect dessert when you want something refreshing and easy to make without turning on the oven. The creamy, tangy lemon filling paired with a sweet, buttery crust is a match made in heaven. It’s ideal for hot summer days or when you’re craving something light yet indulgent. Plus, it only takes a few simple ingredients and minimal prep time to whip up!

Why You’ll Love This Recipe

I love this No Bake Lemon Pie because it’s super quick and simple to make, yet it delivers a deliciously satisfying flavor. The filling is smooth and luscious, with just the right amount of tang from the lemon. The buttery graham cracker crust complements the filling perfectly, creating a balanced texture in every bite. It’s one of those desserts that’s sure to impress without any of the stress. Plus, it can be made ahead of time, so it’s great for parties or when you’re hosting a gathering.

Ingredients

1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 3-4 lemons)
1 tbsp lemon zest
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined and crumbly.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate the crust while you prepare the filling.
In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until smooth and fully combined.
In another bowl, beat the heavy whipping cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form.
Gently fold the whipped cream into the lemon mixture until fully incorporated. Be careful not to deflate the whipped cream too much.
Pour the lemon filling into the prepared graham cracker crust, spreading it evenly. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or overnight for the best results, until the filling is set.
Before serving, garnish with extra lemon zest or whipped cream if desired.

Servings and Timing

This recipe yields about 8 servings. The prep time is roughly 15 minutes, and you’ll need to chill the pie for at least 4 hours to let the filling set. So, while it’s a quick and easy dessert to prepare, you’ll want to give it enough time to firm up in the fridge.

Variations

For a gluten-free version, you can use gluten-free graham crackers to make the crust.
If you like a bit of a different twist, try adding a handful of fresh berries (like raspberries or blueberries) on top of the pie for a pop of color and flavor.
For an even richer flavor, swap the vanilla extract for lemon extract for an extra boost of citrus.
For a more indulgent topping, you can pipe some whipped cream over the top before serving.

Storage/Reheating

Since this is a no-bake pie, it stores very well. Cover the pie with plastic wrap or store it in an airtight container in the refrigerator for up to 3-4 days. I recommend serving it chilled, as the texture is at its best when cold. There’s no need to reheat it, as the pie is intended to be served straight from the fridge.

FAQs

Can I make this pie ahead of time?

Yes! This pie is perfect for making ahead. In fact, it’s best if you let it chill for several hours or overnight before serving.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor, but you can use bottled lemon juice in a pinch. Just make sure it’s 100% lemon juice with no added preservatives.

Can I use a store-bought graham cracker crust?

Absolutely! If you’re short on time, a store-bought graham cracker crust works just fine. Just skip the step of making the crust from scratch.

How long will this lemon pie stay fresh?

The pie will stay fresh in the refrigerator for up to 3-4 days, as long as it’s covered or stored in an airtight container.

Can I freeze this pie?

While it’s not recommended to freeze the pie because the texture might change, you can freeze individual slices for up to 1-2 months if you need to store leftovers for longer.

Conclusion

This No Bake Lemon Pie is one of those recipes that combines simplicity and deliciousness in the best way possible. With its light and tangy filling and crisp graham cracker crust, it’s a dessert everyone will love. I love how easy it is to prepare, and it’s always a hit when I serve it at gatherings. Whether you’re new to baking or an experienced cook, this pie is a winner every time!