Crumbs, Cream, and Zero Oven Time

My aunt always said the best part of a lemon pie was the buttery graham crust, and I spent many summer afternoons pressing crumbs into her old pie dish, a sweet memory that sits at the heart of the story behind my kitchen.

This effortless graham crust no bake lemon pie puts that crisp, buttery base front and center, with a cool, creamy lemon filling on top. Make it once and you will never buy a store-bought dessert again.

Why This Graham Crust Pie Works Every Time

This lemon pie recipe with condensed milk relies on a sturdy, extra-buttery crust that holds its shape from the first slice to the last. The filling sets into a smooth icebox lemon pie with no oven and no eggs, and plenty of readers call it the top rated best lemon pie ever for its easy, foolproof method.

If you love lemon pie filling recipes that are simple and dependable, this one belongs on your table. For a baked treat the next day, my old fashioned lemon cake made from scratch is a lovely partner.

Gather the Simple Essentials

For the graham crust:

• 1 3/4 cups graham cracker crumbs (about 12 full sheets, finely crushed)
• 7 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 pinch fine salt

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 4 oz cream cheese, softened to room temperature
• 1/2 cup fresh lemon juice (3 to 4 lemons)
• 1 tablespoon lemon zest, finely grated
• 1 1/2 cups cold heavy cream
• 3 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

Press, Mix, and Chill

STEP 1

Stir the graham crumbs, melted butter, sugar, and salt until the mixture feels like wet sand and clumps when squeezed.

STEP 2

Press the crumbs firmly into a 9 inch pie dish, using the bottom of a measuring cup to pack the base and sides tightly.

STEP 3

Chill the crust in the fridge for 30 minutes, or freeze it for 15 minutes, until it feels firm to the touch.

STEP 4

Beat the softened cream cheese for 1 minute until smooth, then add the condensed milk, lemon juice, and zest and beat until thick and creamy.

STEP 5

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 6

Spoon the filling into the chilled crust, smooth the top, and refrigerate for at least 6 hours until firm.

STEP 7

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

Crust-Loving Twists and Serving Ideas

• Swap half the graham crumbs for crushed shortbread for an even richer, buttery crust.
• Add a pinch of cinnamon or a teaspoon of lemon zest to the crumbs for extra flavor.
• Scatter fresh berries on top for a pretty blueberry lemon pie.
• Press the crust into a muffin tin and fill for mini pies that are perfect for parties.
• Serve each slice with a wedge of my foolproof homemade lemon cake and a hot cup of tea.

Crumbs, Cream, and Zero Oven Time

This effortless no-bake lemon pie features a crisp, buttery graham cracker crust topped with a cool, creamy lemon filling. Made without an oven or eggs, it is an easy, refreshing dessert that sets beautifully in the refrigerator.

Print Recipe Pin Recipe

Prep Time 25 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

  

Graham Cracker Crust

• 1 3/4 cups graham cracker crumbs about 12 full sheets, finely crushed
• 7 tablespoons unsalted butter melted
• 1/4 cup granulated sugar
• 1 pinch fine salt

Creamy Lemon Filling

• 1 can (14 oz) sweetened condensed milk
• 4 oz cream cheese softened to room temperature
• 1/2 cup fresh lemon juice from about 3 to 4 lemons
• 1 tablespoon lemon zest finely grated
• 1 1/2 cups heavy cream cold
• 3 tablespoons powdered sugar

Topping and Garnish

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

Equipment

• 9-inch Pie Dish
• Mixing bowls
• Electric mixer
• Measuring Cups and Spoons
• Measuring Cup with Flat Bottom
• Spatula
• Whisk

Method

 

1. Stir the graham cracker crumbs, melted butter, granulated sugar, and salt together until the mixture resembles wet sand and clumps when squeezed.
2. Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish. Use the flat bottom of a measuring cup to pack the crust tightly and evenly.
3. Refrigerate the crust for 30 minutes, or freeze it for 15 minutes, until firm to the touch.
4. Beat the softened cream cheese for about 1 minute until smooth. Add the sweetened condensed milk, fresh lemon juice, and lemon zest, then beat until thick and creamy.
5. Whip the cold heavy cream with the powdered sugar until stiff peaks form. Gently fold it into the lemon mixture in two additions until no streaks remain.
6. Spoon the filling into the chilled graham cracker crust and smooth the top. Refrigerate for at least 6 hours, until firm.
7. If desired, spread the canned lemon pie filling over the top. Garnish with thin lemon slices or fresh blueberries just before serving.

Notes

Crush the graham crackers very finely and press the crumbs firmly and evenly so the crust holds together. Chill or freeze the crust before adding the filling. For extra flavor, replace half the graham crumbs with crushed shortbread, or add a pinch of cinnamon or a teaspoon of lemon zest to the crumbs. You can also press the crust into a muffin tin to make mini pies. Use freshly squeezed lemon juice for the brightest flavor. To release slices cleanly, dip the bottom of the pie dish in warm water for 10 seconds and wipe your knife between cuts. Store the covered pie in the refrigerator for up to 4 days; the crust is crispest during the first 2 days. Freeze without garnish for up to 2 months and let it sit in the refrigerator for 30 minutes before slicing. For an extra-crisp crust, you can optionally bake it at 350°F (175°C) for 8 minutes, then cool it completely before filling.

Pro Tips

• Crush the graham crackers very finely, since large chunks make the crust crumble when sliced.
• Press the crumbs firmly and evenly so the crust holds together.
• Chill or freeze the crust before filling to help it stay crisp.
• Squeeze the lemons fresh, because bottled juice tastes flat and can weaken the set.
• Dip the bottom of the pie dish in warm water for 10 seconds before slicing to release the crust cleanly.
• Wipe your knife clean between cuts for neat, bakery-style slices.

FAQs

Why is my graham crust crumbly?
It usually needs a little more butter or firmer pressing. Make sure the crumbs feel like wet sand and chill the crust before filling.

Can I bake the crust first?
Yes, bake it at 350°F for 8 minutes and cool it completely before filling. A baked crust is extra crisp and holds up well for several days.

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.

Can I use canned lemon pie filling instead of fresh juice?
Canned lemon pie filling works best as a topping or a thin bottom layer, and many canned lemon pie filling recipes make a handy shortcut. Fresh juice still gives the brightest flavor in the creamy filling.

Simple, Buttery, and Made to Share

I hope this pie proves that a great dessert can be wonderfully easy. Make it ahead, keep it cold, and share it with the people you love. 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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