Whole lemon cream pie

Easy Lemon Cream Pie

This quick and easy Lemon Cream Pie is one of the easiest icebox pies you can make. A fresh and creamy lemon filling paired with a homemade graham cracker crust makes this dessert perfect for any gathering — large or small. After a chill in the freezer, it will be ready to serve in no time!

Whole lemon cream pie

I have been making this pie ever since my wife turned me on to it almost a decade ago. It’s amazing how something so simple can turn out so good! And due to the ease of making this pie, it has been known to show up on many occasions including birthday parties and Thanksgiving dinner.

Whole lemon cream pie

It stores well, travels well, and is always a crowd favorite. When my friends or family ask for the recipe, they are shocked by the number of ingredients. Yep, just 4 ingredients (if you opt to purchase the pie crust instead of making it yourself) and you are good to go.

How to Make a Lemon Cream Pie:

I typically prepare by graham cracker crust in advance so it is set and ready for the pie filling in a later step.

For the crust, you’ll crumble 10-12 whole graham crackers. I use a food processor for this step. For a standard 9-inch pie pan, go with 10 graham crackers, and for a 9.5- or 10-inch pan, go with 12. Or, if you prefer a thicker crust, go with 12. 🙂

Ingredients for the graham cracker crust

Combine your crumbled graham cracker with 6 tablespoons of melted butter (8 tablespoons if you use 12 crackers in the above step), and 1/4 cup of light brown sugar. Tighly pack the crust into your pie pan.

You can also use Biscoff cookies if you can get your hands on them. They are buttery shortbread cookies spiced with cinnamon, nutmeg, ginger, allspice, and cloves. Pretty amazing by themselves, and even better as a crust!

For the filling, the first thing you’ll want to do is allow your cream cheese to come to room temperature. This makes the cream cheese soft so it can be whipped into a creamy consistency. If I don’t do this, there may be small lumps in your filling.

Zesting lemon for lemon cream pie

In a large bowl, begin to whip your cream cheese until smooth (for 45 seconds) then slowly add the sweetened condensed milk and continue to blend. Then add in your lemon juice and lemon zest and whip for an additional 2-3 minutes.

Pouring lemon pie filling into pie dish

Pour the filling into the graham cracker crust, place the pie into the refrigerator and allow to chill for at least 4 hours.

Lemon pie with slice removed

The cream cheese and lemon juice in addition to the sweetness of the condensed milk will make this quick recipe an instant hit. And it’s foolproof!

When life gives you lemons I will take a pass on the lemonade and take a slice of this lemon cream pie! When you want a great dessert recipe that the entire family will enjoy, give this Easy Lemon Cream Pie a spot on the dinner or dessert table.

A single slice of lemon pie

Here are a few of my favorite lemon recipes you might also enjoy:

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A single slice of lemon pie

Easy Lemon Cream Pie


  • Author: Eric Jones
  • Prep Time: 30 Minutes
  • Cook Time: 4 Hours (to set)
  • Total Time: 30 Minutes
  • Yield: 6 1x

Description

This quick and easy Lemon Cream Pie is one of the easiest icebox pies you can make. After a chill in the freezer, it will be ready to serve in no time!


Ingredients

Scale

For the Graham Cracker Crust:

  • 1012 Whole Graham Crackers, crumbled
  • 68 tbsp. Butter, melted
  • 1/4 cup Light Brown Sugar, packed

For the Pie Filling:

  • 8 oz. Philadelphia Cream Cheese, softened
  • 14 oz. Sweetened Condensed Milk
  • 1/2 cup Lemon Juice
  • 1 tbsp. Lemon Zest

Instructions

For the Graham Cracker Crust:

  1. Crumble graham crackers using a food processor or add to a ziplock bag and crush with hands.
  2. In a large bowl, combine the crumbled graham crackers, melted butter, and packed light brown sugar.
  3. Form crust tightly around the bottom and edges of your pie pan. Chill for one hour before using it.

For the Pie Filling:

  1. In a large bowl, add softened cream cheese and beat until smooth (30-45 seconds).
  2. Add sweetened condensed milk to bowl. Blend until smooth, approximately 1 minute.
  3. Add lemon juice and lemon zest. Whip for an additional 2 minutes.
  4. Chill for at least 4 hours to set the pie.

Equipment

Notes

You can also purchase a pre-made Graham Cracker Pie Crust.

If you are using a standard 9-inch pie pan, use 10 graham crackers with 6 tablespoons butter. If you are using a 9.5- 0r 10-inch pie pan, use 12 graham crackers with 8 tablespoons butter. Or, if you prefer a thicker crust, go with 12 12 graham crackers with 8 tablespoons butter. 

You can enjoy your pie plain with no topping, topped with fresh fruit, sliced lemons, whipped cream, or macerated strawberries.

  • Category: Dessert
  • Method: Blend
  • Cuisine: American

Nutrition

  • Calories: 365
  • Sugar: 37.2g
  • Sodium: 218mg
  • Fat: 18.9g
  • Carbohydrates: 39.4g
  • Fiber: 0g
  • Protein: 8.3g
  • Cholesterol: 64mg

Keywords: Easy Lemon Icebox Pie, Easy Icebox Pie, Lemon Icebox Pie

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