Creamy No-Bake Lemon Cream Pie Recipe

Lemon Cream Pie is probably exactly what you think. Creamy and tangy, with a buttery graham cracker crust that will make your taste buds dance.

Pin

Do you love lemons as much as I do? This Lemon Cream Pie is the perfect dessert for lemon lovers everywhere, plus it’s no bake!

You don’t even have to turn on the oven! It’s an easy recipe that’s great for any time of year, whether it’s a sunny summer day or you just need a burst of citrus in the winter.

With just a few simple ingredients like graham crackers, sweetened condensed milk, and fresh lemons, I whipped up this delightful dessert in no time. Trust me; if I can do it, you can too! Easy Lemon Cream Pie, FTW!

This pie is perfect for a dinner party, a family gathering, or just because you feel like treating yourself. (Which should be all the time!)

The creamy lemon filling is smooth and refreshing, and the homemade crust adds the perfect crunch.

Plus, it’s so easy to make that you’ll find yourself coming back to this recipe again and again.

So grab your 9-inch pie plate, and let’s get started on making this luscious lemon cream pie!

Pin

1. No Baking Required: Saves time and keeps your kitchen cool.
2. Simple Ingredients: Uses common items you might already have at home.
3. Bursting with Lemon Flavor: Fresh lemons make this pie tangy and delicious, this is one of the best lemon desserts.

• Graham cracker crumbs (or make your own in a food processor)
• Unsalted butter
• Sweetened condensed milk
• Whole milk
• Vanilla extract
• Lemon zest
• Instant lemon pudding mix
• Whipped topping
• Lemon slices (for garnish)
• Whipped cream (for garnish)

Pin

1. Lightly spray a 9-inch springform pan with cooking spray, set aside.
2. Add the graham crackers and melted butter to a medium bowl and stir together until combined. 
3. Press the crust into the bottom and slightly up the sides of the pan. Place the pan in the freezer while you assemble the filling.
4. Whisk together the condensed milk, milk, vanilla, and lemon zest in a large bowl until combined. 
5. Add the instant lemon pudding mix and whisk until smooth. 
6. Fold in the whipped topping until there are no streaks.
7. Pour the filling into the crust and smooth out the top. Cover with plastic wrap and place in the fridge for at least 6 hours or overnight until set.
8. Take a butter knife and run it along the edge of the pie in the pan. Take off the outer ring.
9. Garnish with lemon slices and whipped cream if desired, slice and serve.

Pin

CAN I USE A DIFFERENT PUDDING?

Yes, you can!

If you’re not a fan of lemon or want to try something new, you can use instant vanilla pudding, cheesecake pudding, or even key lime pie pudding mix.

Just remember that changing the pudding flavor will change the overall taste of the pie.

CAN THIS BE MADE AHEAD?

Absolutely! This pie needs to chill for at least 6 hours, so it’s perfect to make the day before.

Just keep it covered with plastic wrap in the refrigerator until you’re ready to serve.

Pin

ANY ADDITIONS?

Add some of these to your grocery list!

I haven’t tried them all myself, but they should go great with that tart lemon filling.

• Top with fresh berries like strawberries or blueberries.
• Drizzle lemon curd over the top for extra lemony goodness.
• Sprinkle crushed graham crackers on top for a crunchy finish.
• Garnish with mint leaves for a pop of color.
• Use Meyer lemons for a sweeter lemon flavor.
• Include lemon peel curls as a decorative touch.

ANY SUBSTITUTIONS?

This is just about the best pie ever. Then again, I’m a lemon lover all the way.

• Graham cracker crust: Use a store-bought crust to save time.
• Whipped topping: Substitute with homemade whipped cream made from heavy whipping cream.
• Instant lemon pudding mix: Use whatever pudding mix you want!
• Unsalted butter: Salted butter works too; just omit any added salt.

Pin

Refrigerator: Keep the pie covered with plastic wrap or in an airtight container in the refrigerator.

It will stay fresh for up to 5 days. The flavors might even deepen over time!

Freezer: You can freeze the pie for up to 3 months.

Wrap it tightly in aluminum foil and place it in a freezer-safe container.

To serve, let it thaw in the refrigerator overnight.

Pin

This Lemon Cream Pie is the perfect dessert for when you want something sweet, tangy, and refreshing without spending hours in the kitchen.

Gotta love that creamy lemon filling and buttery graham cracker crust.

So go ahead, give this simple recipe a try, and enjoy a slice of sunshine!