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No Bake Lemon Pie

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This 9-No Bake Lemon Pie features a creamy, tangy lemon filling paired with a sweet, buttery graham cracker crust. It’s easy to make and perfect for hot summer days or when you’re craving a refreshing dessert without turning on the oven.

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

Instructions

  1. In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined and crumbly.
  2. 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.
  3. In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until smooth and fully combined.
  4. In another bowl, beat the heavy whipping cream and powdered sugar with an electric mixer on medium-high speed until stiff peaks form.
  5. Gently fold the whipped cream into the lemon mixture until fully incorporated. Be careful not to deflate the whipped cream too much.
  6. Pour the lemon filling into the prepared graham cracker crust, spreading it evenly. Smooth the top with a spatula.
  7. Refrigerate the pie for at least 4 hours, or overnight for the best results, until the filling is set.
  8. Before serving, garnish with extra lemon zest or whipped cream if desired.

Notes

  • For a gluten-free version, use gluten-free graham crackers to make the crust.
  • Fresh berries can be added on top for added flavor and color.
  • Swap vanilla extract for lemon extract for an extra citrus kick.
  • Store leftovers in the fridge for up to 3-4 days.

Nutrition

Find it online: https://cookedbysarah.com/no-bake-lemon-pie/