If you’re craving a burst of sunshine in dessert form, look no further than this Easy Lemon Cream Pie. This pie is the ultimate blend of creamy, tangy, and sweet, all nestled inside a crumbly graham cracker crust. It’s the kind of dessert you whip up when you want something impressive but effortless, with just a handful of ingredients and absolutely no baking required. Whether it’s for a summer picnic or just a weeknight treat, Easy Lemon Cream Pie will have everyone reaching for seconds.

Easy Lemon Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

Crust
- 1 pre-made graham cracker crust (9-inch)
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 container (8 ounces) whipped topping (like Cool Whip)
Garnish (optional)
- Extra whipped topping
- Lemon slices

How to Make Easy Lemon Cream Pie

Step 1: Mix the Creamy Lemon Filling

Start by grabbing a large mixing bowl and whisking together the sweetened condensed milk, fresh lemon juice, and lemon zest. You’ll notice the mixture thickening as you stir, thanks to the magic of lemon juice reacting with the milk. Keep whisking until the filling is silky smooth and well combined.

Step 2: Fold in the Whipped Topping

Next, gently fold the whipped topping into your lemon mixture. This is where the pie gets its dreamy, cloud-like texture. Use a spatula to carefully blend until everything is light, fluffy, and uniform—being gentle ensures you don’t lose any of that lovely airiness.

Step 3: Fill the Pie Crust

Pour the lemon cream filling into your ready-made graham cracker crust. Use a spatula to smooth the top, making sure the filling is evenly distributed all the way to the edges. This step sets the stage for a beautiful, professional-looking pie.

Step 4: Chill Until Set

Cover your pie loosely with plastic wrap or foil, then place it in the refrigerator. Let it chill for at least 4 hours, or until the filling is firm and sliceable. This wait is the hardest part, but it’s essential for that perfect, creamy texture.

Step 5: Add the Finishing Touches

Once the pie has set, it’s time to get creative with your garnishes. Top with extra whipped topping and a few thin lemon slices for a fresh, inviting look. Now all that’s left is to slice and serve your Easy Lemon Cream Pie—chilled and ready to delight!

How to Serve Easy Lemon Cream Pie

Garnishes

For a classic touch, dollop extra whipped topping over each slice and add a delicate twist of lemon or some freshly grated zest. You can even sprinkle a few crushed graham crackers or edible flowers for a pop of color and a hint of crunch.

Side Dishes

This pie shines as a refreshing finish to any meal, but it pairs especially well with light side dishes like a simple berry salad or a crisp fruit plate. For a cozy afternoon treat, serve it alongside iced tea or a cup of herbal tea to complement the citrusy notes.

Creative Ways to Present

Try cutting the Easy Lemon Cream Pie into mini squares for a dessert platter, or serve in small mason jars for a fun, individual twist. If you’re feeling fancy, add a few candied lemon peels or a sprinkle of toasted coconut for extra flair.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Easy Lemon Cream Pie tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator, where it will stay delicious and fresh for up to 3 days. The filling remains creamy and the crust holds up beautifully.

Freezing

You can freeze the whole pie or individual slices for longer storage. Wrap the pie securely in plastic wrap and then foil, or use a freezer-safe container. Thaw overnight in the fridge before serving. The texture stays surprisingly creamy even after freezing!

Reheating

There’s no need to reheat Easy Lemon Cream Pie—this dessert is best enjoyed cold, straight from the fridge. If you’ve frozen it, simply allow it to thaw in the refrigerator until it’s perfectly creamy again before serving.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for that bright, zesty flavor, but in a pinch, bottled juice will work. The flavor might be a bit less vibrant, so try to use fresh if you can!

Is it possible to make this pie dairy-free?

Absolutely! Swap the sweetened condensed milk and whipped topping for dairy-free alternatives, widely available in most grocery stores. The result will still be creamy and delicious, though the texture may differ slightly.

Can I make the graham cracker crust from scratch?

Yes! Just mix 1½ cups graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter, press into a pie dish, and bake at 350°F for 8 minutes. Let it cool completely before adding your filling.

How far in advance can I make Easy Lemon Cream Pie?

This pie is perfect for making ahead! You can prepare it up to a day in advance. Just keep it covered and chilled until you’re ready to serve, and add garnishes right before presenting.

Can I use homemade whipped cream instead of whipped topping?

Definitely! Whip up about 1 cup of heavy cream with a bit of powdered sugar until stiff peaks form, then fold it into the lemon mixture in place of store-bought whipped topping. It’ll add a lovely, homemade touch.

Final Thoughts

If you’re searching for a dessert that’s as easy as it is impressive, you absolutely have to try Easy Lemon Cream Pie. It’s a no-fuss treat that looks beautiful, tastes incredible, and comes together in minutes—ideal for any occasion or just because. Gather your ingredients and get ready for a burst of sweet, tangy happiness in every bite!

Easy Lemon Cream Pie Recipe

4.5 from 9 reviews

Author: admin
Total Time: 10 minutes (plus at least 4 hours chilling)
Yield: 8 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Easy Lemon Cream Pie is a refreshing no-bake dessert featuring a creamy lemon filling made with sweetened condensed milk, fresh lemon juice, and whipped topping, all nestled in a crunchy graham cracker crust. Perfect for summer gatherings or a light sweet treat, it’s ready in minutes with just a few simple ingredients.

Ingredients

Scale

Crust

1 pre-made graham cracker crust (9-inch)

Filling

1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1 container (8 ounces) whipped topping (like Cool Whip)

Garnish (optional)

Extra whipped topping
Lemon slices

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Instructions

Prepare the filling: In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture is smooth and begins to thicken slightly, ensuring the flavors meld and the texture becomes creamy.
Incorporate whipped topping: Gently fold in the whipped topping until the filling is fully combined and fluffy, creating a light, airy consistency that complements the tartness of the lemon.
Fill the crust: Pour the lemon filling evenly into the pre-made graham cracker crust, smoothing the top with a spatula for an attractive finish and even distribution.
Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is fully set and firm to the touch, allowing the flavors to develop and the texture to stabilize.
Garnish and serve: Before serving, optionally decorate with extra whipped topping and fresh lemon slices for a beautiful presentation. Slice the pie and serve chilled for the best taste and texture.

Notes

For a homemade crust, combine 1½ cups graham cracker crumbs, 1/3 cup sugar, and 6 tablespoons melted butter. Press mixture into a 9-inch pie dish and bake at 350°F (175°C) for 8 minutes. Let cool completely before filling.
This pie can be made a day in advance and refrigerated until ready to serve, making it a great make-ahead dessert.
Use fresh lemon juice and zest for the best bright and tangy flavor profile.
Ensure the pie is well chilled to achieve the perfect creamy texture and clean slices.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American