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A single slice of lemon pie

Easy Lemon Cream Pie

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  • Author: Eric Jones
  • Total Time: 30 Minutes
  • Yield: 6 1x


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!


Units 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


  1. Crumble graham crackers using a food processor (paid link) or add them to a ziplock bag and crush them with your 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 (paid link). Chill for one hour before using it.
  4. In a large bowl, add softened cream cheese and beat until smooth (30-45 seconds).
  5. Add sweetened condensed milk to bowl. Blend until smooth, approximately 1 minute.
  6. Add lemon juice and lemon zest. Whip for an additional 2 minutes.
  7. Chill for at least 4 hours to set the pie.



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


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