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!
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.
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. 🙂
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.
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.
Pour the filling into the graham cracker crust, place the pie into the refrigerator and allow to chill for at least 4 hours.
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.
Here are a few of my favorite lemon recipes you might also enjoy:
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.