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–+ servings
Lemon Cream Ice Box Pie with lemon slices for garnish and mint sprigs.

Easy Lemon Cream No-Bake Pie

A delicious easy no-bake Icebox Lemon Cream Pie in a graham cracker crust, made with fresh lemon juice, sweetened condensed milk, cool whip, and topped off with with a heavy whipping cream and fresh lemon zest.
5 from 1 vote
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Prep Time 15 minutes
Additional Time 10 hours
Total Time 10 hours 15 minutes
Servings 10 servings
Calories 233 kcal

Ingredients
  

  • 1 10 inch store bought graham cracker pie crust
  • 1 8 oz. cream cheese, softened
  • 1 8 oz. Cool Whip
  • 1/2 cup fresh lemon juice
  • 1 14 oz. can condensed sweetened milk
  • 1/4 teaspoon lemon extract for extra burst of lemon, add another 1/4 teaspoon
  • Yellow Food Coloring optional
  • 1 Cup heavy whipping cream
  • 6 tablespoons powder sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon lemon zest
  • Lemon slices and mint sprigs for garnish

Instructions
 

  • In a large bowl combine softened cream cheese and sweetened condensed milk until smooth. Add lemon juice and lemon extract. Mix until smooth and creamy. Cover and chill 1-2 hours.
  • Remove cream cheese mixture from refrigerator. Fold in cool whip and yellow food coloring (optional) until well combined. Pour into prepared graham cracker crust. Chill 8 hours or over night.
  • In the bowl of your mixer add 1 cup heavy whipping cream, vanilla extract and whip until whip cream thickens. Add powder sugar and continue to whip until stiff peaks form. Spread whipped cream over the top of the lemon cream pie filling about 1 inch from the edge of the filling.
  • Garnish with lemon slices and mint. Chill until ready to serve.

Video

Nutrition

Serving: 1gCalories: 233kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 32mgSodium: 123mgFiber: 1gSugar: 13g
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