No Bake Lemon Cream Pie
This creamy and refreshing lemon pie features a no-bake graham cracker crust, and a light, fluffy lemon-flavored filling.
Servings: 8 slices
9" pie dish
- 14 ounces sweetened condensed milk
- 3 cups Cool Whip
- ½ cup lemon juice *fresh squeezed works best
- 2 teaspoons grated lemon peel
- 1 teaspoon lemon extract
- 1 ½ cups graham crackers 12 full sleeves
- 6 tablespoons melted butter
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
Grease a 9" pie dish with nonstick spray and set aside.
Add graham crackers to a food processor and process crackers until crumbs are the texture of coarse coffee grinds.
In a large bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter.
Once mixed, firmly pat the crumb mixture into the greased pie dish.
Place pie crust uncovered in the fridge to set for one hour.
Lemon Cream Filling
In a large bowl, mix condensed milk, lemon juice, and zest until combined. Fold whipped topping into the lemon mixture using a rubber spatula until just combined.
Spoon mixture into set crust. Refrigerate for at least 3-4 hours for the pie to set. You can also place this into the freezer for 2 hours to expedite the setting process.
Once pie is set, slice, and serve with optional lemon slice garnish, or additional whipped topiing.
Nutritional values may vary and are meant to be a guide.
From experience, this pie will slice best if it is frozen for up to 3 hours.
Serving: 1slice | Calories: 206cal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 83mg | Potassium: 237mg | Sugar: 32g | Vitamin A: 180IU | Vitamin C: 10.3mg | Calcium: 174mg | Iron: 0.1mg