Whip Up Our Super Easy No Bake Lemon Pie Recipe

No bake lemon pie just got even easier. Whipped cream and condensed milk make the perfect silky base to balance the bright lemon flavor.

Creamy lemon pie is one of my favorite no bake desserts. Lemon lovers will adore the silky texture and lip-puckering citrus flavor. 

Is life giving you lemons? Pin this yummy picture to your Favorites board on Pinterest, and make lemon pie! 

Lemon pie is one of those classic recipes that take you back in time.

This recipe is particularly special and nostalgic for me because it was served at my bridal shower! Huge shoutout to my lovely friend Marilyn for sharing her recipe with me!

I still have the written, original recipe from 1987, complete with a random kitchen splatter from who-knows-when-but-I-bet-it-was-when-my-kids-were-little. Look! (But don’t start doing the math on me.)

Nowadays I make this no bake pie recipe for a hot summer day, or in a pinch when I need an easy dessert that won’t break the bank when I’m feeding a crowd.

FAQs:

Does creamy lemon pie need to be refrigerated?

Yes, keep your lemon pie in the fridge until serving time. And don’t let it sit out for more than an hour or two. This keeps the creamy texture just-set and helps prevent foodborne illness from room temperature dairy products.

What pies do not need refrigeration?

While recipes like key lime pie, lemon meringue pie, and chocolate pie require refrigeration, many pies with dairy-free fillings don’t. Nut pies like pecan pie, or straight-up fruit pies like cherry pie, actually taste better when left out on the counter.

And as long as they’re not somehow contaminated with bacteria, they’re totally safe to eat after several days at room temperature. Not sure if your pie is still good? Give it a sniff and really strain your nostrils for any sign of spoilage.

If I’m on the fence about the smell, I take a deeper inhale and wait for a ‘slight whiff of pain.’ It might sound a bit conceptual for a food freshness check, but I’ve shared this tip many times and everyone agrees it’s a great way to detect early hints of decay.

Supplies for no bake lemon cream pie:

• large Ziploc bag
• rolling pin
• medium bowl
• fork
• large bowl
• spatula
• 9×13 pan
• large measuring cup (for flattening the crust)

No Bake Lemon Pie

Ingredients for lemon pie filling and cookie base:

• 12 oz carton Cool Whip
• 6 oz can frozen lemonade
• 1 can sweetened condensed milk
• Original Chips Ahoy cookies
• 1/4 cup butter, melted
• fresh lemons for garnish

Directions for our easy lemon cream pie:

1. Put the cookies in a large Ziploc bag and smash them with a rolling pin until you get all your aggression out. Or until you have a nice range of crumbs to small chunks.

2. In a medium bowl, combine crushed cookies and melted butter with a fork until well incorporated. 

3. Using a spatula, spread a thin layer in the base of a 9×13 casserole dish. Set aside

4. Mix cool whip, frozen lemonade, and condensed milk in a large bowl.

5. Spread a thick layer of the creamy lemon filling over the cookie crust.

6. Leave the pie to set in the refrigerator for at least two hours prior to serving.

7. Cut lemons into round slices, then cut those slices into fourths for a cute garnish. If you’re like me, you’ll want to add an extra dollop of whipped cream on top to make a perfect little pillow for your garnish.

Variations and substitutions:

• Use vanilla wafers or graham crackers instead of Chips Ahoy cookies.
• Turn this into a 4-ingredient lemon pie by using a store-bought crust. It’s okay if it’s not in a rectangular pan!
• If you prefer an even-tangier lemon pie filling, add some fresh lemon zest to the mixture.
• Add fresh raspberries or mint leaves to your garnish for an extra pop of color.

Tips and Tricks:

• I didn’t use a food processor to chop up the cookies because it would destroy the chocolate chips. If you use vanilla wafers or graham crackers, go for the food processor. Just make sure you have some bigger chunks in there as well as tiny crumbs.
• Pay no attention to the directions on the frozen lemonade packaging! Don’t dilute it with water or anything else, otherwise, the filling won’t hold up.
• Our lemon pie filling doesn’t like room temperature. Serve it up cold!

We love our easy lemon pie recipe because you only need about ten minutes to whip up the perfect combination of crunchy, creamy, and tangy. Then you can pop it in the fridge and forget about it! Plus you can make this great recipe the night before serving. Be sure to cover your no bake lemon pie tightly with plastic wrap so it says fresh!

You’ll enjoy the ease of this simple recipe and the gorgeous texture of the creamy filling followed by a huge burst of bright lemon flavor! Plus, the subtle crunch from the cookies and unexpected little bits of chocolate take this easy lemon cream pie recipe to the next level.

Isn’t this perfect dessert as easy as pie? Let the world know this easy pie recipe is no lemon by giving it a 5-star rating! Then help us spread the deliciousness by sharing it on Facebook.

Don’t forget to pin the luscious image to your favorites board on Pinterest for your next hot summer day!

To see our other no-bake desserts check out our No Bake Banana Pudding and No Bake Brownie Peanut Butter Tart.