Layered Citrus Cream Pie with Graham Cracker Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing no-bake dessert featuring tangy citrus curd layered over smooth whipped cream in a crisp graham cracker crust. This american-inspired desserts ready in about 45 minutes layers graham cracker crumbs, unsalted butter, melted, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 8 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 1/4 cup sugar. Stir until mixture resembles wet sand. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes until fragrant and set; cool completely.
  2. Step 2: To prepare citrus curd, whisk together 3 egg yolks, 3/4 cup granulated sugar, 2 tbsp cornstarch, 1/2 cup lemon juice, and 1/4 cup orange juice in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5-7 minutes.
  3. Step 3: Remove from heat and stir in 3 tbsp unsalted butter until melted and smooth. Pour curd into a bowl, cover with plastic wrap touching the surface, and chill for at least 1 hour.
  4. Step 4: While curd chills, whip 1 1/2 cups heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla extract using a hand mixer until stiff peaks form.
  5. Step 5: Once the crust is cool and the curd is chilled, spread the citrus curd evenly over the crust. Top with whipped cream, spreading gently to cover. Refrigerate for at least 2 hours before serving to allow layers to set.

Equipment for this recipe

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Frequently asked questions

How long does Layered Citrus Cream Pie with Graham Cracker Crust take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Layered Citrus Cream Pie with Graham Cracker Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Layered Citrus Cream Pie with Graham Cracker Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Layered Citrus Cream Pie with Graham Cracker Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Layered Citrus Cream Pie with Graham Cracker Crust?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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