Description
A refreshing no-bake lemon pie with a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 package (8 ounces) cream cheese, softened
- 1 cup heavy whipping cream
Instructions
- Mix the graham cracker crumbs, granulated sugar, and melted butter until evenly coated.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator while preparing the filling.
- Beat the softened cream cheese in a large bowl until smooth. Add the sweetened condensed milk, lemon juice, and lemon zest, mixing until fully blended.
- Whip the heavy cream in a separate bowl until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well incorporated.
- Pour the lemon filling into the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 240 minutes or until set.
- Garnish with additional lemon zest or some whipped cream before serving, if desired.
Notes
Make sure cream cheese is at room temperature for a smooth filling. Use fresh lemon juice for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American