3 Ingredient No-Bake Lemon Cream Pie - Easiest Pie I've Ever Made

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.

Melt 6 tablespoons of salted butter in the microwave and set aside to cool.

Crush about 11 sheets of graham crackers in a freezer bag using a rolling pin until fine.

Empty the crushed graham crackers into a 9-inch pie tin.

Add 1/4 cup of granulated sugar to the graham cracker crumbs and mix well.

Once the butter is cool, combine it with the graham cracker mixture until it resembles wet sand.

Press the mixture firmly into the bottom and sides of the pie tin to form the crust.

For a no-bake crust, place the pie crust in the freezer for 20 minutes to set. For a baked crust, preheat the oven to 350°F and bake for 8 minutes.

Soften an 8 oz package of cream cheese to room temperature and press it into a mixing bowl to break it up.

Add 1 (14 oz) can of sweetened condensed milk to the cream cheese and mix until combined using a whisk.

Add 1/2 cup of fresh squeezed lemon juice and 1 teaspoon of lemon zest to the mixture and whisk until smooth and custard-like.

Ensure the pie crust is cool before adding the filling to prevent it from dissolving.

Pour the filling into the cooled pie crust and smooth the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens