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Easy No-Bake Lemon Cream Pie Recipe

Easy No-Bake Lemon Cream Pie

A cool, creamy lemon pie made with softened cream cheese, sweetened condensed milk, fresh lemon juice, whipped topping, and a graham-cracker crust. It requires no baking and sets in the refrigerator.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 9-inch crust, about 6 ounces Prepared graham-cracker crust
  • 8 ounces Cream cheese, softened to room temperature
  • 1 14-ounce can Sweetened condensed milk
  • 1/3 to 1/2 cup Fresh lemon juice
  • 1 tablespoon Finely grated lemon zest
  • 8 ounces Frozen whipped topping, thawed
Optional Garnish
  • As needed Extra whipped cream, lemon slices, or grated lemon zest

Method
 

Step-by-Step
  1. Let the cream cheese soften fully at room temperature. Beat it until completely smooth and free of lumps.
  2. Beat in the sweetened condensed milk until the mixture is thoroughly combined, creamy, and even.
  3. Add the fresh lemon juice and finely grated lemon zest. Mix until the filling looks smooth and thickens slightly.
  4. Gently fold in the thawed whipped topping, using a spatula and light strokes to keep the filling airy.
  5. Spoon the filling into the prepared graham-cracker crust and smooth the top with a spatula.
  6. Cover the pie and refrigerate for at least 4 hours, preferably overnight. Garnish with whipped cream, lemon slices, or lemon zest just before serving.

Notes

Room-temperature cream cheese prevents lumps. Do not shorten the chilling time; the pie needs several hours in the refrigerator to set firmly. Keep covered and refrigerated until serving.