Description
Let’s talk about desserts that taste like sunshine in a slice—this No-Bake Lemon Pie is everything you need for a quick, fuss-free sweet treat. Picture a luscious lemon filling nestled in a buttery graham cracker crust, topped with whipped cream clouds.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the Lemon Filling:
- 1 (14 oz) can sweetened condensed milk
- ½ cup fresh lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- 1 (8 oz) container whipped topping (like Cool Whip)
For Garnish (optional):
- Whipped cream
- Lemon slices or zest
- Fresh mint leaves
Instructions
- Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Use the back of a spoon or the bottom of a glass to smooth it out. Refrigerate while you prepare the filling.
- Make the Filling:
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy.
- Gently fold in the whipped topping, being careful not to deflate it.
- Assemble the Pie:
- Pour the lemon filling into the chilled crust, spreading it evenly with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Garnish and Serve:
- Before serving, top the pie with whipped cream, lemon slices, or a sprinkle of lemon zest for a decorative touch. Slice and enjoy!