Before we start in on apple and pumpkin recipes, can we have a little more lemon? Mark's birthday was last week, and, per usual, he requested pie. Not cherry pie or apple pie - or even ice cream pie. A lemon cream pie.
I was only too happy to oblige.
Tart and sweet with a thick graham cracker crust, this cool, creamy, no-bake lemon pie comes together quickly and is guaranteed to be a hit.
If you love lemon, be sure to check out some of our other favorite lemon recipes:
Let's Make No-Bake Lemon Pie
First, you'll start with a thick graham cracker crust. Now, you will bake the crust for just a few minutes, but I'm still calling this pie no-bake since the filling doesn't bake.
Once that cools, make the lemon filling. The ingredient list is short and simple: lemon zest and juice, cream cheese, and sweetened condensed milk. There are just 4 ingredients in the filling!
Before pouring the filling into the crust, I brush the crust with a bit of lemon paste. This is not essential to the recipe but does punch up the lemon flavor just a bit. If you have this on hand from another recipe, use it.
Pour in the filling and chill. Is it a lemon refrigerator pie? A lemon icebox pie? A lemon no-bake pie? YES.
Does Lemon Pie Need to be Refrigerated?
This one does. With unbaked cream cheese in the filling, it does need to be stored in the refrigerator.
I top this pie with CocoWhip or Cool Whip. You can certainly use real whipped cream; I just prefer CocoWhip. (Sue me.)
No-Bake Lemon Pie
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
pinch sea salt
2 tablespoons lemon paste, optional*
8 ounces cream cheese, room temperature
14-ounce can sweetened condensed milk
zest of 2 large lemons
1/2 cup fresh lemon juice
CocoWhip or Cool Whip for topping
* lemon paste is not essential but does punch up the lemon flavor just a bit
Preheat oven to 350. Place graham cracker crumbs, butter, sugar, and salt in a food processor. Run until the mixture is well-combined. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Set aside to cool.
If using, lightly brush lemon paste over cooled crust.
Beat cream cheese until no lumps remain, occasionally scraping sides and bottom of bowl. Mix in sweetened condensed milk, then lemon zest and juice. Again, scrape bottom and sides of the bowl to incorporate. Mix until thickened and combined.
Pour mixture into the prepared crust and refrigerate. Let set for 3 hours or more before serving. Store in the refrigerator.
Are you here for lemon pie before pumpkin season starts?
