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
I got a text from my friend last night that said “What kind of greek yogurt did you use in that lemon pie? I made it last night and it was NOT good.” I was so confused and told her she must have texted the wrong person because I’ve never made a pie with greek yogurt. She said “You know, the one you made for Easter? and you said it was so easy to make and this one was NOT easy.” We had a good laugh about it because this recipe does not call for greek yogurt and it IS easy so she definitely had the wrong recipe. Don’t worry, I sent her the right link. This pie is sooo delish and so easy to make! I’m sharing it with everyone!
I make this every Easter, so easy and delicious! Happy birthday! Thank you for sharing your recipes with us!
Hi!
Do you think this would freeze ok? Including the whipped topping.. I need to pre-make as much as possible for company coming.
Thanks!!
I’ve never frozen it but I think it would be just fine. And whipped cream freezes beautifully!
If you haven’t found your pie dish yet, try Bed Bath & Beyond.
https://www.bedbathandbeyond.com/store/product/fiesta-reg-10-inch-deep-dish-pie-baker-in-turquoise/1060873064?skuId=60873064
Good luck!
Thank you for this great recipe! I’m bringing it to Easter brunch!
After making a double batch of the pie, I made the candied lemons for garnish. I used one lemon per batch of simple syrup and hated to throw it out. I strained the simple syrup with lemon flavor into a gallon size pitcher, added one cup of lemon juice, 2 cups of watermelon juice and filled with water. This made a deliciously sweet and tart watermelon lemonade.
Delish!
I can testify that this is good even when your husband buys the cook and serve version of jello instead of instant. The texture is slightly grainy, but still fine in pie form.
hi! made this and it tasted great, but for some reason, it didn’t set up firm at all like yours, any ideas?
Hey Sam, did you use instant pudding? Another factor could be not beating the cream stiff enough, or stirring instead of folding. Either way, I’m sorry that happened. Hopefully it still tasted dreamy!