Easy No Bake Lemon Pie (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs (150g)
02 -
1/4 cup granulated sugar (50g)
03 -
6 tablespoons unsalted butter, melted (85g)
→ For the Filling
04 -
1 can sweetened condensed milk (14 oz/396g)
05 -
1/2 cup fresh lemon juice (from 2-3 lemons)
06 -
1 tablespoon fresh lemon zest
07 -
1 cup heavy whipping cream, whipped until stiff
→ Optional Toppings
08 -
Extra whipped cream for serving
09 -
Fresh lemon slices or zest for garnish
# Instructions:
01 -
Mix your graham cracker crumbs with sugar and melted butter until it looks like wet sand. Press this mixture into a 9-inch pie dish, covering the bottom and sides. Pop it in the fridge for 30 minutes to firm up.
02 -
In a big bowl, whisk together your sweetened condensed milk, fresh lemon juice, and lemon zest until it starts to thicken. Then gently fold in your whipped cream until everything's light and fluffy.
03 -
Pour your lemony filling into the chilled crust and spread it out evenly with a spatula.
04 -
Let your pie hang out in the fridge for at least 4 hours until the filling is nice and firm.
05 -
When you're ready to serve, top with some whipped cream and extra lemon zest or slices if you like.
# Notes:
01 -
Want more lemon flavor? Double up on the zest to 2 tablespoons
02 -
Save time by using store-bought whipped topping instead of whipping your own cream
03 -
This pie stays fresh in the fridge for up to 3 days