Easy Lemon Cream Pie
A bright, tangy lemon cream pie with a graham cracker crust, velvety custard filling, and fluffy whipped cream topping. Perfect for summer or any occasion, this no-bake pie chills to perfection in under 4 hours.
- Prep Time: 20
- Cook Time: 8
- Total Time: 280
- Yield: 8-10 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (9-inch) deep dish prepared graham cracker crust
2 (14-ounce) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup fresh lemon juice
1 cup heavy whipping cream
1/4 cup powdered sugar
Instructions
Preheat oven to 350°F (175°C). Place prepared crust in oven to warm while you prepare filling.
In a large bowl, whisk 2 cans of condensed milk with 1/2 cup sour cream until smooth and uniform.
Gradually pour in 3/4 cup fresh lemon juice, whisking constantly to combine completely. The mixture will slightly thicken as it cools.
Immediately transfer filling to warm crust (to prevent skin formation) and smooth surface. Bake for 6-8 minutes just to set texture; do not overbake.
Let pie cool for 20 minutes, then refrigerate for at least 4 hours to chill thoroughly.
Just before serving, beat 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. Spoon over chilled pie.
Notes
For lighter version, substitute 1 can condensed milk + 1 can evaporated milk
Add 1/2 cup diced berries to filling for a tangy twist
Add 1 tsp vanilla extract to whipped cream
Use pre-made pie crust for convenience
Avoid chilling before baking; warm crust ensures smooth filling pour
Serve with fresh mint, blueberries, or Greek yogurt
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 340
- Sugar: 30g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg