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This no bake Lemon Cream Pie is a quick and easy twist on the classic. Made with cream cheese, cream, and lots of lemon with a buttery graham cracker crust.
My grandmother made the best lemon cream pie. It was silky smooth and so incredibly delicious. Once I was married, she and I decided that her traditional recipe could easily be adapted into a no bake lemon cream pie that would be easier to make and just as smooth and creamy without ever having to turn on the oven! It is perfect!
No Bake Lemon Cream Pie Recipe
How to Make No Bake Lemon Cream Pie Recipe
If you have ever had a slice of lemon cream pie, you’ll know how smooth and full of lemon flavor that it is. To make the classic, it includes eggs which then requires the pie to be baked and cooled before serving. For Southern summers, we do our very best to find every way possible to make meals and desserts that do not require us to ever turn on the oven! That’s why I love this no bake version of a favorite dessert.
All you need to make this no bake pie is a graham cracker crust and five simple ingredients!
To make it, you begin by making your graham cracker crust. Since this is a no bake pie recipe, I prefer to use the no bake graham cracker crust method. Of course, you can use whichever is your personal preference.
Then, you cream together your cream cheese, confectioner’s sugar, vanilla extract, lemon juice, zest along with your whipping cream until well blended and smooth.
Then, you spread the lemon cream pie filling into your prepared graham cracker crust.
Now you’ll chill your pie until firm, at least for an hour.
When ready to serve, top your pie with your lemon slices that you’ve cut into wedges.
Here’s my No Bake Lemon Cream Pie recipe. I hope you love this version as much as we do!
No Bake Lemon Cream Pie Recipe
Ingredients
Lemon Cream Pie Crust
Lemon Cream Pie Filling
- 1 (8-ounce) package cream cheese softened
- 1/2 cup confectioner's sugar
- 1 1/2 teaspoons vanilla extract
- 3 large lemons
- 1 cup heavy whipping cream
Instructions
Graham Cracker Crust Recipe
- Prepare Graham Cracker Crust according to recipe instructions. Use either the bake or the no-bake method based on your personal preference.
Lemon Cream Pie Filling
- Zest and juice two of the lemons. You should have about 2 tablespoons of fresh lemon zest and ¼ cup of fresh lemon juice. Slice the 3rd lemon and cut into quarters for decorating the top of the pie.
- Beat the cream cheese, confectioner's sugar, vanilla extract, lemon zest, lemon juice, and whipping cream together until creamy. Spread into the graham cracker crust. Place into the refrigerator until ready to serve, at least one hour.
Nutritional Information
Enjoy!
Robyn xo
I should have added that my granddaughter described it as a “bit of summer froth”
made a similar recipe with mascarpone cheese are they interchangeable for this recipe?
I have not made this recipe with mascarpone so I’m not sure how it would turn out, Debra.
I’m so glad I found this easy and amazing recipe. Perfect for spring and summer.
Thanks, Debbie. I’m so happy you like the pie.
You’re becoming very trusted in my kitchen. Thumbs up for this very tasty pie.
Thanks, Kristi, I’m so glad you liked this lemon pie. Don’t you love how easy it is to make and don’t have to turn on the oven?