Creamy Lemon Pie

You guys, I’m loving the fact that as I was writing this post I realized I was posting a pie recipe, on Pi day, aka 3/14. I swear it wasn’t planned, but the math nerd in me is enjoying the happy coincidence!

This recipe is similar to my creamy sour cream lemon pie recipe, but a little firmer in consistency, and made even easier.

Pies can be intimidating to even seasoned bakers, but I promise you, this one truly is easy.

There’s no fussy crust to make, roll out and crimp, no custard made over the stovetop, and no hour long bake time.

In fact, both components of the pie can be made ahead of time, then just combined and baked when you’re in the mood for a delicious dessert!

The filling is ultra creamy, yet light and refreshing, and absolutely perfect for spring and summer!

How to make creamy lemon pie?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Make the crust. Graham cracker crusts are really easy to make, and you can even pick up a box of pre-crushed graham cracker crumbs to make it easier!
2. Bake. Just to par-bake the crust, and while it’s in the oven, you can make the filling.
3. Filling. Combine all filling ingredients and beat until combined. You can use a hand mixer or whisk for this. Then pour into the par-baked crust.
4. Bake. Bake the whole pie for about 12 minutes, then cool, and chill for several hours or overnight.
5. Garnish. You can get as fancy as you want here. Whipped cream, lemon zest, lemon slices, and fresh raspberries are my preferred way to finish the pie.

Variations of this recipe

• Graham cracker crust – if you would rather take a shortcut from the grocery store, feel free to use a store-bought crust. Bake as directed in the recipe.
• Other crusts – in place of graham crackers, sometimes I like to use shortbread cookies (such as Lorna Doone). Use an equal amount and bake as directed.
• Lemon juice – freshly squeezed lemon juice is what I absolutely recommend, but in a pinch, you can you bottled lemon juice.
• Cool whip – in place of traditional whipped cream, cool whip can be used.

Making lemon pie ahead of time

This recipe is naturally a make ahead recipe, since the pie needs to be chilled for at least 2-3 hours, or overnight, to fully set up.

But the pie can be made ahead and refrigerated for several days if you’d like.

You can also make both components of the pie (the crust and the filling) ahead of time as well!

• Crust – the graham cracker crust can be baked, then cooled and refrigerated (covered) for 1-3 days.
• Filling – the lemon filling can be mixed up and refrigerated (covered) for 1-3 days.

Storage

Leftover pie should be refrigerated in an airtight container for up to 1 week. I like to wrap mine tightly in plastic wrap or aluminum foil, then place that in a plastic storage container in the refrigerator.

Recipe adapted from Magnolia.com