Lemon Fluff Pie
Delightfully light and bursting with citrusy charm, Lemon Fluff Pie is the perfect no-bake dessert to brighten any occasion. This luscious treat features a buttery graham cracker crust baked to golden perfection, cradling a silky-smooth filling that combines fresh lemon juice, zesty lemon zest, and airy whipped cream. The subtle addition of gelatin ensures the filling holds its cloud-like texture, making each slice irresistibly creamy and refreshing. With a quick prep time and just a touch of baking, this pie is a stress-free showstopper that can be made ahead, making it ideal for gatherings or summertime indulgence. Garnish with an extra swirl of whipped cream or a sprinkle of lemon zest for a stunning finish that balances tangy and sweet in every bite. Perfect for keywords like "lemon dessert recipe," "easy no-bake pie," and "light summer desserts."
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.33 cups Unsalted butter, melted
- 1 tablespoons Unflavored gelatin powder
- 0.25 cups Cold water
- 0.25 cups Boiling water
- 0.75 cups Granulated sugar (for filling)
- 0.5 cups Fresh lemon juice
- 1 tablespoons Lemon zest
- 1 cups Heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Add the melted butter and mix until it resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8–10 minutes until lightly golden. Remove from the oven and let it cool completely.
In a small bowl, sprinkle the gelatin powder over 1/4 cup cold water and let it sit for 5 minutes to bloom.
Add the bloomed gelatin to 1/4 cup boiling water and stir until completely dissolved. Set aside to cool slightly.
In a medium mixing bowl, whisk together 3/4 cup granulated sugar, lemon juice, and lemon zest. Stir in the dissolved gelatin mixture.
In a separate large bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form.
Gently fold the lemon mixture into the whipped cream, being careful not to deflate the airiness of the cream.
Pour the lemon fluff filling into the cooled graham cracker crust and spread evenly with a spatula.
Refrigerate the pie for at least 4 hours or until set before serving.
Garnish with extra lemon zest or whipped cream, if desired, and slice to serve.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 247.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
