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The Best Easy Lemon Cream Pie with Graham Cracker Crust

A thick slice of creamy lemon pie with a graham cracker crust, topped with bright yellow lemon zest.
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Make this creamy lemon pie for a bright, tangy dessert that sets up perfectly. This easy recipe uses a simple graham cracker crust and delivers a zesty flavor that is perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sweetened condensed milk until fully incorporated.
  3. Add the lemon components: Slowly mix in the fresh lemon juice, lemon zest, and vanilla extract until the filling is smooth and begins to thicken slightly. This is your zesty lemon filling.
  4. Assemble the pie: Pour the lemon filling into the chilled graham cracker crust and spread evenly. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. This is a great make ahead lemon dessert.
  5. Prepare the topping: Before serving, whip the heavy whipping cream and 2 tablespoons of powdered sugar in a separate bowl until stiff peaks form.
  6. Finish and serve: Spread the whipped cream topping over the chilled pie. Garnish with extra lemon zest if desired. Slice and serve this refreshing lemon dessert cold.

Notes

  • For an extra tangy dessert, use the zest of four lemons instead of one teaspoon.
  • If you do not have a graham cracker crust, you can use a pre-made, baked pastry crust.
  • Chill the pie overnight for the firmest texture, making it an excellent choice for holidays.

Nutrition

Find it online: https://mdlatdmm.com/easy-lemon-pie-recipe-creamy-tangy/