Description
A bright and fluffy no bake lemon pie with a creamy filling and graham cracker crust, perfect for summer desserts.
Ingredients
Scale
- 1/2 cup (4 fl oz / 118 ml) fresh lemon juice
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 cups (144 g) Cool Whip or 1 cup (8 fl oz) heavy cream, whipped until soft peaks
- 1 premade 9-inch graham cracker crust
Instructions
- Step 1: In a large mixing bowl, whisk the fresh lemon juice and sweetened condensed milk until the mixture is fully blended. This step activates the thickening properties of the condensed milk, resulting in a creamy filling. Make sure there are no lumps and that the lemon juice is completely incorporated.
- Step 2: Using a spatula, gently fold in the Cool Whip or the whipped heavy cream. Use folding rather than stirring to maintain the airy texture. Carefully cut through the center of the mixture and lift around the sides, turning the bowl as you fold until the cream is evenly combined without deflating the mixture.
- Step 3: Pour the lemon filling into the premade graham cracker crust. Spread evenly using the spatula so every slice will have consistent filling and flavor. Press the filling lightly to release any air pockets.
- Step 4: Refrigerate the pie for at least 4 hours to allow the filling to firm up into a smooth, sliceable texture. If time is short, freezing the pie will firm it faster, but refrigeration is preferred for best texture. If the filling seems too runny, allow an additional 30 minutes of refrigeration before serving.
- Step 5: Before serving, decorate the pie with a dollop of Cool Whip and/or a sprinkle of fresh lemon zest for extra aroma and fresh presentation. This also adds a burst of bright lemon flavor.
Notes
- Room Temperature: Keep the pie in an airtight container at room temperature and consume within 1 day to maintain texture and flavor.
- Refrigeration: Store in an airtight container in the fridge for up to 3 days to preserve creaminess and freshness.
- Freezing: Wrap the pie tightly with plastic wrap and place it in a freezer-safe container. Freeze for up to 1 month. For best results, thaw overnight in the refrigerator before serving.
- Roll lemons on the counter before juicing to maximize juice yield.
- If your lemon juice tastes less tart, add an extra tablespoon to brighten the flavor.
- Use finely crushed graham crackers without added sugar for a smooth crust.
- Press the crust firmly with your fingers while assembling to strengthen it.
- If using heavy cream, whip it to soft peaks before folding to maintain fluffiness.
- Folding technique is critical—fold gently to retain airiness and prevent a dense filling.
- Chilling the pie for a minimum of 4 hours ensures flavors meld and the filling fully sets.
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg