Sometimes when I have things on my grocery list, like a few lemons for example, I find myself at Costco buying 57 lemons simply because it’s a really great deal on 57 lemons and it saves me a trip to the grocery store for my 3 lemons. Then without fail I find myself at home frantically thinking of things to make before my 57 lemons (or limes, or that industrial sized bag of broccoli- seriously I have never once in my life finished one of those broccoli bags) goes bad. Hence here we are at Easy Lemon Cream Pie.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Crust – You can use a store-bought graham cracker crust if you’d like, but a homemade on is quick and easy. Because store-bought crusts tend to be small, and this recipe makes a lot of filling and topping, you might even get two pies this way.
- graham cracker crumbs
- brown sugar
- melted butter
- Filling
- instant vanilla pudding mix – We’re using a boxed pudding mix, but no worries, we’re not going to just make lemon flavored pudding. You’ll be using cream, sweetened condensed milk, and fresh lemons for amazing flavor. The pudding adds a beautiful creaminess (without eggs) and provides stability. Don’t use lemon pudding, because we don’t want that artificial flavor in there, just go for the vanilla and we’ll get all of the lemon flavor from actual lemons.
- fresh lemon zest and juice
- milk
- sweetened condensed milk
- Topping
- whipping cream
- powdered sugar
- vanilla extract
- Optional garnishes
- candied lemon slices – Click here to learn how to make candied lemon slices.
- additional graham crackers
How to Make Easy Lemon Cream Pie
- First you’ll mix up a super simple graham cracker crust. You can pop it in the fridge to firm up while you make the filling, or bake it for a few minutes if you like a crispier crust.
- Then you’ll mix up your filling. Instant pudding mix, lemon juice, sweetened condensed milk, and a little regular milk get folded together with whipped cream for a luscious, fluffy lemon filling. You’ll fill your crust and then it needs a good 4-6 hours minimum to firm up in the fridge enough to hold its shape when sliced.
- When ready to serve, you’ll make a simple sweetened whipped cream to plop on the top. If desired, you can make some candied lemons for garnish, or sprinkle with some extra graham cracker crumbs.
Storing and Other Tips
- Store leftover pie, covered in plastic wrap, in the fridge and enjoy within 2-3 days for best results.
- If you’d like to plan ahead you can make the pie through adding the filling and then cover and refrigerate for up to 24 hours before topping and serving.
Frequently Asked Questions
Can I use lemon flavored pudding mix?
I find the fresh lemon added to this recipe tastes best. The acid from the lemon juice reacts with the dairy ingredients which helps the pie set up nice and firmly so you can slice it. If you want to try lemon flavored pudding you certainly could, but I would still plan on adding the fresh lemon!
Can I make this pie gluten-free?
Definitely. Just use your favorite gluten-free graham crackers to make the crust, or buy a pre-made gluten free graham cracker crust.
Can I make this into mini pies?
Definitely! If you buy the mini graham pie crusts, I would expect you could make at least 10 from this recipe, possibly more.
Easy Lemon Cream Pie
This tart and creamy lemon pie whips up quickly. It can be completely no-bake if desired and is perfect for spring or summer celebrations!
Servings
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 tablespoons melted butter
Pie Filling
- 3.4 ounces vanilla instant pudding mix (the small box)
- 1 tablespoon fresh lemon zest
- ½ cup freshly squeezed lemon juice
- ¼ cup milk
- 1 14- ounce can sweetened condensed milk
- 1 cup whipping cream
Topping
- 1 cup whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- optional: Candied Lemon Slices for Garnish See notes for link
- optional: Additional crushed graham crackers for garnish
Instructions
Crust
- To prepare graham cracker crust, combine cracker crumbs and sugar. Pour in melted butter and stir with a fork until well blended. Press into a standard pie plate and up sides. You may refrigerate unbaked for a softer crust, or bake at 375℉ for 5-6 minutes for a crispier crust. Cool and set aside.
Filling
- In a medium bowl combine pudding mix, lemon zest, lemon juice, milk, and sweetened condensed milk. Beat well with electric beaters and place in the fridge to chill for a few minutes.
- In a separate bowl, whip 1 cup of the whipping cream until medium-stiff peaks form. Remove pudding from the fridge and gently dollop ⅓ of the whipped cream on top of the pudding and gently stir in. Dollop the additional whipped cream, in large spoonfuls, onto the pudding mixture and gently fold the cream into the pudding mixture until well-combined.
- Pour the mixture into your prepared graham cracker crust. (There will be plenty for a full pie, so feel free to save a mini bowl for the cook to eat!). Cover with plastic and place in the fridge to chill for 4-6 hours, or overnight.
Topping
- Before serving, whip the remaining 1 cup cream with powdered sugar and vanilla until medium peaks form. Spread on top of pie (again, there is a generous amount, so use a little to top your secret serving you saved. You deserve it, you made a pie). Garnish with candied lemon slices and crushed graham crackers if desired.
Notes
- Store leftover pie, covered in plastic wrap, in the fridge and enjoy within 2-3 days for best results.
- If you’d like to plan ahead you can make the pie through adding the filling and then cover and refrigerate for up to 24 hours before topping and serving.
- How to Make Candied Lemon Slices
Nutrition
Serving: 1slice (1/8th of pie), Calories: 613kcal, Carbohydrates: 67g, Protein: 7g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 108mg, Sodium: 336mg, Potassium: 324mg, Fiber: 1g, Sugar: 56g, Vitamin A: 1290IU, Vitamin C: 9mg, Calcium: 223mg, Iron: 1mg
Calories: 613kcal
Cost: $8
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Questions & Reviews
Just made this for dessert tonight, I can’t wait to try it! Just a note: the recipe indicates 2c whipped cream as an ingredient in the topping. In the directions it says to use 1c for the pie and 1c for the topping (which is what I did). I had a moment of panic, though, when I assembled the topping ingredients according to the list and saw 2c of whipping cream when I only had 1c left…does that make any sense? The list should agree with the written directions. Thanks for another awesome recipe!!!!!
Perfect. Perfect crust, perfect creamy texture, perfect candied lemons. Thanks for creating another wonderful recipe that my whole family enjoyed!
When we make the recipe called Crack Broccoli, I can never make enough before it’s gobbled up by all of us just standing around the pan on the stovetop. It doesn’t even make it to the table, it’s so good!
Okay, I saw this post right after it was posted and I finally had a chance to make it yesterday. It was so good! It’s so light and fluff. I like the the fact that it’s lemony but not tart. Not to mention, I just had to go on to Amazon and order the pie dish. Seriously, Amazon should pay you royalties!
Just made this last night to have as an “after Fast Sunday” treat. My husband and four boys inhaled it!! They went on and on about it and made up funny little “testimonials” about how amazing the pie was! Family of 6 finished the pie in 10 minutes, it is to die for!
I love it! So glad it was a hit!!
Eat your veggies! Seriously, we can easily eat two bags of Costco broccoli per week! Pie looks yum-o-licious, You gave me inspiration to create a sugar-free version.
Made this last night and it was very tasty. Served fresh blueberries on top to pretty it up. I’ve made a pie like this with limes so we knew this one would not disappoint. Very easy! Thanks.
I can’t wait to try this recipe! Plus it appears Amazon is sending me your book and turquoise pie plate 🙂
I’m from a rural area on the coast of North Carolina, and this is something very similar to what we call “milk pies.” What makes our version great is a Ritz cracker crust. The salty and sweet is AMAZING.
Hi!
Pie looks great!
Next time you have leftover broccoli put it in a zip lock bag, take all the air out and stick it onto your freezer until you need some again. It won’t be the same as fresh but for cooking it should be perfect!! And none of it will ever be wasted again!
Good luck!!