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–+ servings

No Bake Lemon Pie

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This bright, tangy no bake lemon pie features a silky filling made from sweetened condensed milk and fresh lemon juice, all nestled in a buttery graham cracker crust and topped with light whipped cream.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Approximately 10–12 full crackers crushed. Can substitute with vanilla wafers.
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted Or use salted butter and omit the added pinch of salt.
For the filling
  • 1 can sweetened condensed milk (14 oz)
  • 0.5 cups freshly squeezed lemon juice About 2–3 lemons.
  • 1 tablespoon lemon zest Use a microplane for the brightest zest.
For the topping
  • 1 cup heavy whipping cream
  • 0.25 cups powdered sugar For the whipped cream.

Method
 

Preparation
  1. Make the crust: Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and stir until crumbs are evenly moistened.
  2. Press into pan: Transfer the mixture to a 9-inch pie pan or springform. Press firmly across the bottom and slightly up the sides using the back of a measuring cup. Chill for 10–15 minutes to set.
  3. Whisk the filling: In a medium bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth. The mixture will thicken slightly.
  4. Pour and chill: Pour the filling into the chilled crust. Smooth the top with a spatula. Cover and refrigerate at least 3 hours, preferably 4–6, until set.
  5. Make the topping: Before serving, whip heavy cream with powdered sugar until soft peaks form. Dollop or pipe the whipped cream onto the pie.
  6. Garnish and serve: Add extra lemon zest or thin lemon slices for color. Slice with a sharp knife dipped in hot water for clean pieces.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 12gSodium: 150mgFiber: 1gSugar: 18g

Notes

Store leftovers covered in the refrigerator for up to 3–4 days. The pie can be frozen for up to 1 month; wrap tightly and thaw overnight in the fridge before serving. Use freshly squeezed lemon juice for the best flavor.
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