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side view of a slice of lemon pie topped with whip and a lemon slice.

No-Bake Lemon Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 4 reviews
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8-10 slices
  • Category: No-Bake
  • Method: Refrigerator
  • Cuisine: American

Description

This Quick and Easy No-Bake Lemon Cream Pie is light, sweet, and so refreshing. It’s made with a buttery Nilla wafer crust filled with a creamy lemon filling and topped with homemade whip.


Ingredients

For the crust:

  • 1 box (11oz) Nilla Wafers
  • 1/2 cup (113g) unsalted butter, melted

For the filling:

  • 1 cup (236ml) heavy whipping cream
  • ½ cup (65g) powdered sugar
  • 1 can (21oz) lemon pie filling
  • 1 can (14 oz) sweetened condensed milk
  • 1 large lemon, zested

For the topping:

  • 3/4 cup (177ml) heavy whipping cream
  • 3 tablespoons (24g) powdered sugar
  • Lemon slices for garnish (optional)

Instructions

For the crust:

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the Nilla Wafers into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  3. Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the filling:

  1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
  2. In a large mixing bowl, combine the lemon pie filling and the sweetened condensed milk and stir until they are well combined.
  3. Next, add the prepared whipped cream and lemon zest and continue to fold together until all of the ingredients are well combined. Pour the filling into the prepared crust and refrigerate for a minimum of 4 hours until the filling is set.

For the topping:

  1. Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders of the pie using a large open star tip. Garnish with lemon slices or additional lemon zest. 

Equipment


Notes

  • Feel free to substitute an 8oz container of Cool Whip instead of making homemade whipped cream for the filling.
  • Storing: You can prepare this up to 48 hours in advance of serving. Keep it in the springform pan and cover tightly with plastic wrap. Keep stored in the refrigerator. 
  • Freeze: First chill the pie until it sets completely. Tightly wrap the pan twice with plastic wrap then freeze for up to one month. 

Nutrition

  • Serving Size:
  • Calories: 594
  • Sugar: 40.7 g
  • Sodium: 198.6 mg
  • Fat: 33.1 g
  • Carbohydrates: 70.2 g
  • Fiber: 0.8 g
  • Protein: 5.9 g
  • Cholesterol: 85.3 mg