Description
A simple and refreshing no-bake lemon pie featuring a creamy Cool Whip filling in a classic graham cracker crust. Perfect for a quick and easy dessert.
Ingredients
For the Optional Homemade Crust:
8–10 whole graham crackers
1/4 cup sugar
1/3 cup margarine, melted
OR:
1 (9-inch) pre-made graham cracker crust
For the Filling:
1 (14 oz) can sweetened condensed milk
1/2 cup fresh squeezed lemon juice
1 (12 oz) container frozen whipped topping, thawed
Instructions
- Step 1: To prepare the optional homemade crust, grind the graham crackers in a food processor until they form fine crumbs. If using a pre-made crust, skip to Step 5.
- Step 2: Transfer the crumbs to a bowl. Add the sugar and melted margarine, and stir until well combined.
- Step 3: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Step 4: Bake the crust at 375 degrees for 8 minutes. Remove from the oven and let it cool completely.
- Step 5: To make the filling, stir together the sweetened condensed milk and fresh lemon juice in a large bowl until combined.
- Step 6: Gently fold in the thawed whipped topping until the mixture is smooth and uniform.
- Step 7: Pour the lemon filling into the cooled pie crust.
- Step 8: Chill the pie in the refrigerator for at least one hour, or until it is firm and set, before serving.
Notes
Using a pre-made graham cracker crust makes this a true no-bake recipe and saves time.
Ensure the homemade crust is completely cool before adding the filling to prevent it from becoming soggy.
For the best set, chill the pie for several hours or overnight.
Make sure the frozen whipped topping is fully thawed before you begin making the filling.
- Prep Time: 75 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American