Easy Creamy No-Bake Lemonade Pie
A quick and easy no-bake pie with a tangy, creamy lemon filling and a buttery graham cracker crust, perfect for summer desserts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 (14 oz / 396g) can sweetened condensed milk
- ½ cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 cup (240ml) heavy cream, chilled
- ¼ cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- Optional toppings: thin lemon slices or twists, fresh mint leaves, light dusting of powdered sugar
Instructions
- Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl until mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for at least 10 minutes to set.
- Make the lemon filling: In a medium bowl, whisk together sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until smooth and slightly thickened. Set aside.
- Whip the cream: In a chilled large bowl, beat heavy cream with sugar and vanilla extract until soft peaks form, about 3-5 minutes with an electric mixer on medium speed.
- Combine filling and whipped cream: Gently fold the lemon mixture into the whipped cream using a spatula until blended and airy.
- Assemble the pie: Pour the creamy lemon filling into the chilled crust, smoothing the top. Cover loosely with plastic wrap or foil.
- Chill thoroughly: Refrigerate the pie for at least 4 hours, preferably overnight, to set and meld flavors.
- Serve: Garnish with lemon slices, mint leaves, or powdered sugar if desired. Slice with a warm, sharp knife for clean cuts.
Notes
If filling is too loose after chilling, add a small pinch of gelatin dissolved in water or a bit more lemon juice to firm it up. Let pie sit at room temperature for 10 minutes before slicing for easier cuts. Use a warm, sharp knife for clean slices. Can substitute coconut cream for heavy cream for a dairy-free version and almond flour with coconut oil for gluten-free crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28
- Fat: 18
- Carbohydrates: 36
- Protein: 4
Keywords: no-bake pie, lemonade pie, lemon dessert, summer dessert, creamy pie, easy pie recipe