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
Units
Scale
For the Graham Cracker Crust:
- 10–12 Whole Graham Crackers, crumbled
- 6–8 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
- Crumble graham crackers using a food processor (paid link) or add them to a ziplock bag and crush them with your hands.
- In a large bowl, combine the crumbled graham crackers, melted butter, and packed light brown sugar.
- Form crust tightly around the bottom and edges of your pie pan (paid link). Chill for one hour before using it.
- In a large bowl, add softened cream cheese and beat until smooth (30-45 seconds).
- Add sweetened condensed milk to bowl. Blend until smooth, approximately 1 minute.
- Add lemon juice and lemon zest. Whip for an additional 2 minutes.
- Chill for at least 4 hours to set the pie.
Notes
You can also purchase a pre-made Graham Cracker Pie Crust.
If you are using a standard 9-inch pie pan (paid link), use 10 graham crackers with 6 tablespoons butter. If you are using a 9.5- 0r 10-inch pie pan (paid link), 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.
- Prep Time: 30 Minutes
- Cook Time: 4 Hours
- Category: Dessert
- Method: Refrigerate
- Cuisine: American
Nutrition
- Calories: 365
- Sugar: 37.2g
- Sodium: 218mg
- Fat: 18.9g
- Carbohydrates: 39.4g
- Fiber: 0g
- Protein: 8.3g
- Cholesterol: 64mg