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Lemon Cream Pie

A no-bake lemon cream pie with a silky, tangy filling and buttery graham cracker crust. Simple technique ensures a perfect slice every time.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1 8 oz block cream cheese, softened
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup fresh lemon juice about 3 lemons
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Equipment

  • 9-inch pie dish
  • mixing bowls
  • electric mixer
  • whisk
  • rubber spatula
  • measuring cups and spoons

Method
 

  1. Make the crust: In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and stir until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it tight. Refrigerate while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Add the sweetened condensed milk and beat until combined, scraping down the bowl.
  3. With the mixer on low, slowly pour in the lemon juice. The mixture will thicken immediately. Add lemon zest and vanilla, then beat on medium for 30 seconds until smooth and creamy.
  4. Pour the filling into the chilled crust. Spread evenly with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
  5. Make the whipped cream: In a chilled bowl, beat the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 2-3 minutes. Spread or pipe over the set pie. Garnish with extra lemon zest if desired. Slice and serve cold.

Notes

Storage: Cover leftover pie and refrigerate for up to 3 days. The whipped cream topping is best added just before serving. For a gluten-free crust, use gluten-free graham crackers. This recipe contains dairy and eggs (in the graham crackers); check your specific brand. For a dairy-free version, use a dairy-free cream cheese and condensed coconut milk (the texture will be slightly softer). Handle the electric mixer safely by keeping the beaters submerged and unplugging when not in use.