A Cool Spoonful of Sunshine

My aunt kept a creamy lemon pie chilling in her fridge every summer, and sneaking a slice before dinner is a memory that lives in the story behind my cozy kitchen. This refreshing creamy no bake lemon pie is light, tangy, and silky smooth, with a buttery crust underneath. Take one bite and you will feel the heat melt away.

Why This Pie Is So Refreshing

This lemon pie recipe with condensed milk uses a little Greek yogurt and whipped cream for a filling that is creamy yet bright, never heavy. It sets in the fridge as a dreamy icebox lemon pie, and readers often tell me it is the top rated best lemon pie ever for warm weather.

If you love lemon pie filling recipes that stay light and zesty, this one deserves a spot in your collection. For a baked treat the next day, my old fashioned lemon cake made from scratch is a lovely partner.

Gather the Cool and Creamy Basics

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup plain full-fat Greek yogurt, at room temperature
• 1/2 cup fresh lemon juice (3 to 4 lemons)
• 1 tablespoon lemon zest, finely grated
• 1 cup cold heavy cream
• 2 tablespoons powdered sugar

For the topping:

• 1/2 cup canned lemon pie filling (optional, for a glossy layer)
• Thin lemon slices or fresh blueberries, for garnish

Whisk, Fold, and Chill

STEP 1

Stir the graham crumbs, melted butter, and sugar until the mixture feels like damp sand.

STEP 2

Press the crumbs firmly into a 9 inch pie dish and chill it for 30 minutes to set.

STEP 3

Whisk the condensed milk, Greek yogurt, lemon juice, and zest for 1 minute until smooth and slightly thickened.

STEP 4

Whip the cold cream with powdered sugar to stiff peaks, then fold it into the lemon mixture in two additions until no streaks remain.

STEP 5

Spoon the filling into the chilled crust and smooth the top with the back of a spoon.

STEP 6

Refrigerate for at least 6 hours, or freeze for 3 hours for a firmer slice.

STEP 7

Spread the canned lemon pie filling on top if you like, then garnish with lemon slices or blueberries just before serving.

Refreshing Twists and Serving Ideas

• Scatter fresh berries over the top for a bright blueberry lemon pie that looks gorgeous at picnics.
• Swap the graham crumbs for crushed vanilla wafers for a softer, more traditional base.
• Spoon the filling into small glasses with crumbled crust for easy individual parfaits.
• Freeze slices on a tray for frosty lemon pie bites on the hottest days.
• Serve each slice with a wedge of my foolproof homemade lemon cake and a tall glass of iced tea.

Refreshing Creamy No Bake Lemon Pie

This refreshing creamy no bake lemon pie is light, tangy, and silky smooth, with a buttery graham cracker crust underneath. Made with sweetened condensed milk, Greek yogurt, fresh lemon juice, and fluffy whipped cream, this dreamy icebox lemon pie is the perfect cool dessert for warm summer days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Chilling Time 6 minutes mins

Total Time 6 minutes mins

Servings: 8 slices

Course: Dessert, Pie

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1 1/2 cups graham cracker crumbs about 10 full sheets, finely crushed
• 6 tablespoons unsalted butter melted
• 3 tablespoons granulated sugar

Filling

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup plain full-fat Greek yogurt at room temperature
• 1/2 cup fresh lemon juice from 3 to 4 lemons
• 1 tablespoon lemon zest finely grated
• 1 cup heavy cream cold
• 2 tablespoons powdered sugar

Topping

• 1/2 cup canned lemon pie filling optional, for a glossy layer
• thin lemon slices or fresh blueberries for garnish

Equipment

• 9-inch Pie Dish
• Mixing bowls
• Electric mixer
• Whisk
• Spatula
• Refrigerator

Method

 

1. Combine the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Stir until the mixture resembles damp sand and holds together when pressed.
2. Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate for 30 minutes to allow the crust to set.
3. In a large bowl, whisk together the sweetened condensed milk, Greek yogurt, fresh lemon juice, and finely grated lemon zest for about 1 minute, until smooth and slightly thickened.
4. In a separate chilled bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the lemon mixture in two additions until no streaks remain.
5. Spoon the creamy lemon filling into the chilled graham cracker crust. Smooth the surface evenly with the back of a spoon or spatula.
6. Cover and refrigerate for at least 6 hours, or freeze for approximately 3 hours for a firmer, icebox-style slice.
7. If desired, spread the canned lemon pie filling over the chilled pie for an extra glossy and tangy layer. Garnish with thin lemon slices or fresh blueberries just before serving.

Notes

Pro Tips:

• Use full-fat Greek yogurt because low-fat varieties can make the filling too loose.
• Freshly squeezed lemon juice gives the brightest citrus flavor.
• Whip the heavy cream to stiff peaks so the pie holds its shape when sliced.
• Fold the whipped cream gently to preserve the air and create a light, fluffy texture.
• Chill the pie completely before cutting and wipe your knife between slices.
• Add fresh berries just before serving to prevent their juices from discoloring the filling.

Storage: Cover loosely and refrigerate for up to 4 days. The crust is crispest within the first 2 days. Freeze without the garnish for up to 2 months. Thaw in the refrigerator for approximately 30 minutes before slicing.

Variations: Replace the Greek yogurt with 4 oz softened cream cheese for a richer filling. Use crushed vanilla wafers instead of graham crackers, create individual parfaits in small glasses, add fresh berries, or freeze individual slices for refreshing lemon pie bites. Canned lemon pie filling can also be added as a topping or thin bottom layer.

Pro Tips

• Use full-fat Greek yogurt, since low-fat versions can make the filling too loose.
• Squeeze the lemons fresh, because bottled juice tastes flat and can weaken the set.
• Whip the cream to stiff peaks so the pie holds its shape when sliced.
• Fold gently so you keep all the air in the filling for a light, creamy texture.
• Chill the pie fully before cutting, and wipe your knife clean between slices.
• Add the berries right before serving so their juices do not bleed into the cream.

FAQs

Can I leave out the Greek yogurt?
Yes, replace it with 4 oz of softened cream cheese for a richer, denser filling. You will still get a creamy, tangy pie.

How long does this pie keep in the fridge?
Covered loosely, it stays fresh for up to 4 days. The crust is crispest within the first 2 days.

Can I freeze this pie?
Absolutely, freeze it without the garnish for up to 2 months. Let it sit in the fridge for 30 minutes before slicing. For another lemon bake, try my authentic southern lemon cake.

Why is my filling runny?
It was most likely underchilled or the cream was not whipped firmly enough. Give it a full 6 hours and whip to stiff peaks next time.

Can I use canned lemon pie filling instead of fresh juice?
Canned lemon pie filling works well as a topping or a thin bottom layer, but fresh juice gives the brightest flavor in the creamy base. Many canned lemon pie filling recipes make a handy shortcut when you are short on time.

Cool, Creamy, and Made to Share

I hope this pie brings a little refreshment to your table and a smile to the people you share it with. Make it ahead, keep it cold, and enjoy every silky bite. And when you crave more citrus, my simple classic lemon cake and rich buttery lemon cake are always waiting for you.

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