Whip up this fabulous Easy No-Bake Lemon Pie Recipe in minutes with four ingredients. No-Bake Lemon pie is an easy dessert that is perfect for summer.
This pie goes together fast, is super easy, and tastes fantastic. A thick layer of lemon filling is poured into a no-bake graham cracker crust and chilled at least four hours to overnight before serving.
One of my favorite desserts is my No-Bake Key Lime Pie. It is creamy sweet, and a little tart. The combination is fabulous. I feel the same way about this no-bake lemon pie. If you grew up in the South, you probably refer to this pie as a No-Bake Lemon Icebox pie. To make this pie, I just substituted the key lime in my key lime pie for fresh lemon juice.
Mile High No-Bake Lemon Pie Recipe
This Lemon Pie Recipe makes enough for two 9-inch regular size pies. The lemon pie below was made in a 10-inch deep-dish pie plate. It was piled high for a tall piece of the pie.
Bake or Refrigerate the Crust First
I bake my crust for 10 minutes then allow it to cool before adding the lemon filling, but you don’t have to cook the crust. Instead, you can refrigerate the crust for an hour before adding the pie filling. I would not add the mixture without baking or chilling the crust first. If you do not bake or refrigerate it, the crust will slide around the pie plate when adding the filling. If you are in a hurry, you could always purchase a store-bought graham cracker crust.
First Step: Pie Crust
If you want a no-bake pie, you can skip the first and second step and purchase a premade pie crust.
Using a food processor, pulse 9 Graham Crackers. Slowly mix the sugar and the very soft butter with the Graham Cracker crumbs. Pulse until everything has combined and starts sticking together.
Second Step: Bake Pie Crust
Pack the Graham Cracker crumbs into a 9-inch deep-dish pie pan. Bake 10 minutes 375-degree oven. Let crust cool
Third Step: Cream Together
Using an electric mixer, blend cream cheese with Sweetened Condensed Milk until creamy. Mix in the fresh lemon juice. Next, fold in frozen whipped topping.
Fourth Step: Refrigerate No-Bake Lemon Pie
Refrigerate at least 4 hours. Overnight would be even better.
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NO BAKE LEMON PIE
Whip up this fabulous easy to make No-Bake Lemon Pie in minutes with 4 ingredients.
- 16 ounces cream cheese softened
- 2-14 ounces Sweetened Condensed Milk
- 1 cup fresh Lemon Juice real lemons
- 16 - ounces frozen whipped topping thawed
- 2 cups Graham crackers crumbs
- 1/4 cup granulated sugar
- 1/2 cup butter melted
- PIE CRUST
- To a large bowl, add Graham Crackers
- Stir in the sugar and melted butter.
- Pulse until everything has combined and starts sticking together.
- Pack the Graham Cracker crumbs into a 10-inch deep dish pie pan
- Bake 10 minutes 375-degree oven
- Let crust cool
- Using an electric mixer, blend together cream cheese and Sweetened Condensed Milk until creamy.
- Mix in the fresh lemon juice.
- Next, fold in frozen whipped topping.
- Refrigerate at least 4 hours.
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