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The Best Easy No-Bake Creamy Lemon Pie

A close-up slice of creamy lemon pie with a graham cracker crust, topped with whipped cream and lemon zest.
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Make this incredibly creamy, tangy lemon pie without turning on your oven. This simple recipe delivers bright citrus flavor using a buttery crust, perfect for a quick, make-ahead dessert.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 teaspoon lemon zest
  • 1 (8 ounce) container frozen whipped topping, thawed (or homemade whipped cream)
  • 1 pre-made graham cracker crust (9-inch)
  • Extra lemon zest for garnish (optional)

Instructions

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually beat in the sweetened condensed milk until the mixture is fully combined and creamy.
  3. Stir in the fresh lemon juice and lemon zest until the filling is uniform and bright yellow.
  4. Gently fold in half of the thawed whipped topping until just combined. Do not overmix.
  5. Pour the creamy lemon filling into the graham cracker crust. Smooth the top with a spatula.
  6. Chill the pie in the refrigerator for at least 4 hours, or until the filling is firm. This step is crucial for setting the pie.
  7. Before serving, spread the remaining half of the whipped topping evenly over the chilled pie.
  8. Garnish with extra lemon zest, if desired. Slice and serve this refreshing lemon pie cold.

Notes

  • For an extra zesty kick, use fresh lemons only; bottled juice changes the flavor profile.
  • You can substitute the graham cracker crust with a shortbread or vanilla wafer crust for a different buttery crust flavor.
  • This is an excellent make ahead dessert; it holds well in the refrigerator for up to three days.

Nutrition

Find it online: https://miameal.com/best-easy-creamy-lemon-pie-recipe/