No-Bake Lemon Cream Pie with Graham Cracker Crust
A tangy and smooth lemon cream filling nestled in a buttery graham cracker crust, ready in under an hour without baking. This american-inspired desserts ready in about 20 minutes layers graham cracker crumbs, melted unsalted butter, (14 oz) 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.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp, melted unsalted butter
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup, cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Gently fold the whipped cream into the lemon mixture until fully incorporated and light.
- Step 6: Pour the lemon cream filling into the chilled crust and smooth the top with a spatula.
- Step 7: Refrigerate for at least 2 hours until firm before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Lemon Cream Pie with Graham Cracker Crust take to make?
Total time is about 20 minutes (20 min prep + 0 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 No-Bake Lemon 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 No-Bake Lemon 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 No-Bake Lemon 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 No-Bake Lemon 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.
