Chilled Lemon Refrigerator Pie
A no-bake, creamy lemon pie that's perfect for potluck parties and family gatherings. With a graham cracker crust and a sweet-tart filling, this dessert is both easy to make and delicious.
Equipment
- 1 9-inch pie dish
- 1 Mixing Bowl large
- 1 Whisk
- 1 Spatula
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Filling
- 1 can 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator for at least 30 minutes.
- In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until smooth and well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until just combined.
- Pour the lemon filling into the prepared crust. Use a spatula to smooth the top, ensuring an even layer.
- Refrigerate the pie for at least 4 hours, or until the filling is set. For best results, chill overnight.
Serving
- Slice the pie into 8 servings. Optionally, garnish with lemon slices or zest before serving.
Storage
- Place any leftover pie in an airtight container. Store in the refrigerator for up to 5 days.
Notes
Pro Tips: Ensure your lemons are fresh for maximum flavor. Ingredient Substitutions: Try a ginger snap crust for a spicy twist. How to Serve: Garnish with whipped cream and lemon zest. Storage & Freshness: Keeps well in the fridge for up to 5 days. Make-Ahead Tips: Prepare the day before serving for best results.