No-Bake Lemon Pie
Ingredients
Crust:
- 1 1/2 cups 150g graham cracker crumbs
- 1/4 cup 50g granulated sugar
- 6 tablespoons 85g unsalted butter, melted
Filling:
- 1 14-ounce can sweetened condensed milk
- 1/2 cup 120ml freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 8-ounce tub whipped topping (like Cool Whip), thawed
Optional Topping:
- Additional whipped cream
- Lemon slices or zest for garnish
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until fully moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer while you prepare the filling.
- Prepare the Filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla until smooth and creamy.
- Fold in Whipped Topping: Gently fold in the whipped topping until fully incorporated and silky.
- Assemble: Pour the filling into the chilled crust and smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 4 hours, or until set.
- Garnish & Serve: Top with extra whipped cream and lemon slices if desired. Slice and enjoy!
Notes
- Fresh lemon juice is key—avoid bottled for best flavor.
- Chill time is crucial to set the filling; overnight is even better.
- Pie can be made up to 2 days in advance.
- Calories: 380
- Carbohydrates: 40g
- Protein: 6g
- Fat: 22g
- Cholesterol: 35mg
- Sodium: 180mg
- Potassium: 180mg
- Fiber: 1g
- Sugar: 29g