No-Bake Lemon Pie Recipe — The Ultimate Creamy & Refreshing Dessert

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 14 sheets)

• 1/2 cup (115 g) unsalted butter, melted

• 1/4 cup (50 g) granulated sugar

• 1/2 teaspoon ground cinnamon (optional but delicious)

Lemon Filling

• 1 cup (240 ml) heavy whipping cream, cold

• 1 cup (226 g) cream cheese, softened

• 1 can (14 oz / 396 g) sweetened condensed milk

• 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

Whipped Topping (Optional but recommended)

• 1 cup (240 ml) heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Lemon zest or thin lemon slices for garnish

Instructions

Step 1: Make the Crust

1. In a mixing bowl, combine:

   • Graham cracker crumbs

   • Melted butter

   • Granulated sugar

   • Cinnamon (optional)

2. Stir until the mixture resembles wet sand.

3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

4. Refrigerate for 15–20 minutes while preparing the filling.

Tip: Use the bottom of a measuring cup to press the crumbs firmly — it creates a perfect compact crust.

Step 2: Make the Lemon Filling

 In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

1. Add the sweetened condensed milk and mix until fully combined.

2. Add lemon juice, lemon zest, and vanilla. Mix until silky.

3. In a separate bowl, whip the heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the lemon mixture — don’t deflate it!

The filling should be thick, smooth, and airy — like lemon mousse.

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