Lemon Graham Cracker Pie
Bright, zesty, and irresistibly creamy, this Lemon Graham Cracker Pie is the perfect no-bake treat for any occasion. With a buttery graham cracker crust, a luscious lemon filling made from sweetened condensed milk and freshly squeezed lemon juice, and a cloud of homemade whipped cream, this dessert strikes the ideal balance between tangy and sweet. Ready in just 20 minutes of prep time and requiring no oven, it’s an easy yet elegant choice for summer gatherings or anytime you crave a refreshing dessert. Garnished with lemon zest or slices for a vibrant finish, this chilled pie is a crowd-pleaser that will leave your taste buds delightfully zingy.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 14 ounces Sweetened condensed milk
- 0.5 cups Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or the bottom of a glass to smooth and compact the crust. Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until well combined. The acidity of the lemon juice will slightly thicken the mixture.
Pour the lemon filling into the prepared crust, spreading it out evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This will serve as the whipped topping for the pie.
Once the pie has set, spread the whipped cream evenly over the top of the pie. Optionally, garnish with additional lemon zest or thin lemon slices for decoration.
Slice the pie and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1671 mg | 73% | |
| Total Carbohydrate | 431.2 g | 157% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 328.4 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1258 mg | 97% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1912 mg | 41% | |
*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.
