The Creamiest No-Bake Lemon Pie with Just 4 Ingredients!

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers a dairy-free option with similar texture.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

Grate the zest of 2 to 3 unwaxed lemons.

Place about 20 graham crackers into a food processor and blend until they become fine crumbs resembling sand.

Pour the crushed graham crackers into a mixing bowl, add 1 stick (1/2 cup) of melted butter, and mix until the crumbs resemble wet sand.

Pour the mixture into a medium size spring form pan and press the crumbs evenly across the bottom and slightly up the sides to form the crust.

Cut the lemons used for the zest in half and squeeze out the juice, removing any seeds. You will need about 6 tablespoons of fresh lemon juice.

Pour 1 (14 oz) can of sweetened condensed milk into a large mixing bowl and add the freshly squeezed lemon juice. Blend until smooth and slightly thickened using an electric mixer.

In another large mixing bowl, pour in 1 1/2 cups of heavy cream and whip on high speed until medium to stiff peaks form, about 3 to 5 minutes. Be careful not to over mix.

Pour the condensed milk mixture into the bowl with the whipped cream and gently fold using a spatula, maintaining the light and airy texture.

Pour the creamy lemon filling into the graham cracker crust and spread evenly with a spatula, smoothing out the top.

Place the lemon pie in the refrigerator and let it chill for at least 4 hours until the filling is firm.

Remove the pie from the refrigerator, gently release the side of the spring form pan, and lift it away.

Top the pie with small spots of whipped cream around the edge, add thin slices of lemon, and sprinkle with extra lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens