Description
A refreshing and easy no-bake lemon cool whip pie featuring a homemade graham cracker crust, tart lemon filling made with sweetened condensed milk, and a light whipped topping. Perfect for a quick dessert that is both creamy and zesty.
Ingredients
Scale
Crust
- 8–10 whole graham crackers
- 1/4 cup sugar
- 1/3 cup margarine, melted
Filling
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh squeezed lemon juice
- 1 (12 oz) container frozen whipped topping, thawed
Instructions
- Prepare the crust: Grind the graham crackers in a food processor to create fine crumbs. Transfer the crumbs to a mixing bowl, add sugar and melted margarine, then stir until the mixture is well combined.
- Form and bake the crust: Press the crumb mixture firmly into the bottom and sides of a 9-inch pie pan. Bake the crust at 375°F (190°C) for 8 minutes, then allow it to cool completely.
- Make the filling: In a bowl, stir together the sweetened condensed milk, fresh lemon juice, and thawed whipped topping until the mixture is smooth and well blended.
- Assemble the pie: Pour the lemon filling into the cooled graham cracker crust, spreading evenly.
- Chill to set: Refrigerate the pie for at least one hour or until the filling is set and chilled before serving.
Notes
- You can use a pre-made graham cracker crust to save time if desired.
- Freshly squeezed lemon juice gives the best flavor and helps the filling set properly.
- Ensure the whipped topping is fully thawed before mixing to avoid lumps.
- Chill the pie for longer if you want a firmer texture.
- For a citrus twist, consider adding lemon zest to the filling.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: No bake lemon pie, lemon cool whip pie, graham cracker crust, easy lemon dessert, summer pie
