No-Bake Lemon Cream Pie with Graham Cracker Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tangy and smooth lemon cream filling nestled in a buttery graham cracker crust, ready in under an hour without baking. This American-inspired recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, sweetened condensed milk 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: 20 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 6 tbsp melted unsalted butter until the mixture is evenly moistened.
  2. Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate for 15 minutes to set.
  3. Step 3: In a large bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1/2 cup fresh lemon juice, and 1 tbsp lemon zest until smooth and thickened.
  4. Step 4: In a separate chilled bowl, whip 1 cup cold heavy whipping cream with 2 tbsp powdered sugar and 1 tsp vanilla extract to stiff peaks, about 3-4 minutes on medium-high speed.
  5. Step 5: Gently fold the whipped cream into the lemon mixture until fully incorporated and light.
  6. Step 6: Pour the lemon cream filling into the chilled crust and smooth the top with a spatula.
  7. Step 7: Refrigerate for at least 2 hours until firm before slicing and serving.

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