No Bake Lemon Pie

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.

Add 1 can of full cream evaporated milk to a shallow bowl and place it in the freezer until it starts to freeze and crystallize around the edges and the top.

Grind 300 grams of Ritz original crackers in a food processor to a crumb texture.

Add the biscuit crumbs to a bowl and mix in 3/4 cup of melted unsalted butter until well combined.

Grease a 9-inch pie dish with butter and press 3/4 of the biscuit mixture into the bottom and sides of the dish, leaving some for topping. Refrigerate to set.

In a saucepan, add 1 cup of water and 1 pack of lemon jello, stir well, and bring to a boil. Remove from heat and pour into a bowl to refrigerate until it thickens slightly into a syrupy texture.

In another bowl, combine 1/2 cup of sugar and 1 teaspoon of vanilla bean paste or extract, whisk well, and set aside.

Once the jello mixture has thickened, add it to the vanilla sugar mixture and whisk thoroughly.

Add 3 tablespoons of freshly squeezed lemon juice to the jello and sugar mixture, ensuring not to use lemon extract or store-bought lemon juice.

Beat the crystallized evaporated milk for 5 minutes until it becomes thicker and creamy, then pour it into the jello and sugar mixture and mix well.

Pour the filling into the chilled pie crust, cover with the remaining biscuit crumbs, and chill for 8 to 10 hours for best results.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens