Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (about 12 full crackers, crushed)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
1 (8 oz) package cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
2 teaspoons lemon zest (optional, for extra lemon flavor)
1/4 cup sour cream or Greek yogurt (optional, for a little tang)
1 teaspoon vanilla extract
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions:
Make the crust:
Prepare the crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar together. Add the melted butter and stir until the mixture is well combined and the crumbs are evenly moistened.
Form the crust: Press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or the bottom of a glass to pack it down firmly.
Chill the crust: Place the crust in the refrigerator to chill while you prepare the filling, about 15 minutes. This helps it set before you add the creamy filling.
Make the filling:
Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
Add the sweetened condensed milk: Add the sweetened condensed milk and beat until combined and smooth.
Add lemon and flavoring: Stir in the lemon juice, lemon zest (if using), sour cream or yogurt (if using), and vanilla extract. Mix until everything is smooth and well incorporated.
Assemble the pie: Pour the lemon filling into the prepared graham cracker crust, spreading it evenly with a spatula.
Make the whipped topping:
Whip the cream: In a separate mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
Sweeten the cream: Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. The whipped cream should be firm and hold its shape.
Top the pie: Spread the whipped cream over the lemon filling, smoothing it out with a spatula.
Chill the pie:
Refrigerate: Place the pie in the refrigerator and chill for at least 4 hours, or preferably overnight. This helps the filling firm up and makes the pie easier to slice.
Serve: Once chilled, slice the pie into wedges and serve. You can garnish with additional lemon zest or thin lemon slices if desired.
Tips:
Make Ahead: This pie is perfect for making ahead of time. In fact, it tastes even better after sitting in the fridge for a day or two, allowing the flavors to meld together.
Crust Variations: If you’re not a fan of graham crackers, you can use crushed vanilla wafers, shortbread cookies, or even pretzels for a unique twist.
Filling variations: For a richer filling, you can add a little more sour cream or even a touch of mascarpone cheese.
Topping variations: If you want to skip the whipped cream, you can simply garnish the pie with fresh berries or more lemon zest for a bright, fresh look.
This No-Bake Lemon Pie is creamy, tangy, and so easy to make—perfect for summer or any time you're in the mood for a refreshing dessert!
