No bake lemon cream pie recipe condensed milk

Cook Time
120 mins

description

ingredients

1 Pie Crust
2 Can (14 oz) sweetened condensed milk
3/4 cup lemon juice

directions

Pour two cans of sweetened condensed milk into a mixing bowl
Add Lemon Juice and Stir
Pour into the Pie Crust and refrigerate for a couple hours
Whipped cream for garnish

Beat sweetened condensed milk, lemon juice and peel in small mixer bowl until combined. Fold in whipped topping; pour into crust. Cover; refrigerate for 2 hours or until set. Garnish with lemon peel.

RECIPE NOTES

NOTE:

For a lower calorie and fat version of this recipe, a 6-ounce prepared reduced-fat graham cracker crust and fat-free frozen whipped topping can be substituted for the shortbread crumb crust and frozen whipped topping.

No-Bake Lemon Pie – only 4 ingredients! This is our favorite lemon pie!! SO easy and SOOOO delicious! Super quick to make. Whisk together sweetened condensed milk, lemon juice, and cool whip. Pour into a graham cracker crust and refrigerate until set – about 4 hours. Great for potlucks and parties! Make this ASAP! #dessert #pie #lemon #nobake

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No-Bake Lemon Pie with Cool Whip

This No-Bake Lemon Pie is ridiculously easy to make and tastes great! The best part of the recipe is that there are only 4 ingredients – graham cracker crust, cool whip, sweetened condensed milk, and lemon juice. That is it! The pie takes about 4 hours to set up. I have to confess; it was incredibly hard to wait! Once we could finally taste it, we loved it!  It is so light and has just the right amount of lemon flavor.

How to Make No-Bake Lemon Pie

As I said, this pie is super simple to make. Whisk together milk and lemon juice. Carefully fold in cool-whip. Pour into prepared graham cracker crust. Refrigerate 4 hours, or until firm.

Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.

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Nutrition Facts (per serving)

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Nutrition FactsServings Per Recipe 8Calories 457% Daily Value *Total Fat 27g35%Saturated Fat 14g69%Cholesterol 68mg23%Sodium 322mg14%Total Carbohydrate 48g18%Dietary Fiber 1g2%Total Sugars 38gProtein 8gVitamin C 6mg30%Calcium 178mg14%Iron 1mg6%Potassium 265mg6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

This No-Bake Lemon Icebox Pie is made with sweetened condensed milk, cream cheese and fresh lemons. It's a delicious, make-ahead dessert that takes less than 10 minutes to put together.

The perfect pie for lemon lovers and lazy bakers!

Lemon Icebox Pie is a classic, no-bake pie recipe that is a very popular spring and summer dessert. The graham cracker crust tastes amazing paired with a smooth and creamy filling that has the perfect amount of lemon flavor. It's super quick and easy to make and it will become one of your favorite lemon recipes!

How to make a no-bake lemon icebox pie from scratch

This is one of the quickest pies you'll ever make thanks to a pre-made 9" graham cracker crust. These crusts come in their own little tray and you can use the plastic cover to keep your pie protected while it's in the fridge.

STEP ONE: To make the lemon icebox pie filling, use an electric mixer to blend the cream cheese until smooth. This will help to ensure there are no lumps in the filling. Add the sweetened condensed milk, lemon juice and lemon zest and continue to beat the mixture until completely smooth and creamy.

STEP TWO: Pour the filling into the pie crust and use a spatula to smooth out the top. Cover the pie with the plastic lid and place in the fridge to chill for at least 2 hours before serving.

STEP THREE: Top the pie with dollops of cool whip or homemade whipped cream. Serve this pie ice cold right out of the fridge!

Tips for making the best lemon icebox pie

• Fat-free cream cheese or full fat cream cheese both work well in this recipe. The fat-free cream cheese gives this lemon icebox pie more of a sherbet taste and feel.
• Make sure the cream cheese is at room temperature before mixing in order to get a smooth filling.
• I recommend using Philadelphia Cream Cheese and Eagle Brand Sweetened Condensed Milk for this recipe because I prefer the taste and consistency of these products. At room temperature, the name brand cream cheese seems to be easier to blend with less lumps versus the store-brands I've tried. (this is not a sponsored post!) 
• Fresh lemon juice is best but, if you can't find fresh lemons, bottled lemon juice works just fine. I've tested this recipe with fresh lemon juice and bottled lemon juice and no one could tell the difference!
• A pre-made graham cracker crust make this even easier to put together but you can always make a homemade graham cracker crust like the one in this easy cheesecake recipe.
• Make this dessert up to 2 days ahead of time. Cover with the plastic cover that came with the crust or use plastic wrap. Leave in the refrigerator until you are ready to serve.
• This pie can be frozen for up to 3 months. 
• A food processor or stand mixer can also be used to make the lemon pie filling.

More easy dessert recipes

• oreo balls
• strawberry icebox cake
• banana pudding
• old fashioned peanut butter pie
• easy apple pie

No-Bake Lemon Icebox Pie

No-Bake Lemon Icebox Pie is an easy, old-fashioned southern dessert that's perfect for lemon lovers!

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Prep Time: 10 minutes

2 hours

Servings: 12

Author: Amy Duska

INGREDIENTS

• 1 (9") graham cracker crust
• 8 oz. cream cheese (room temperature)
• 1 (14 oz.) can sweetened condensed milk
• ½ cup fresh lemon juice
• zest of two lemons
• whipped cream

INSTRUCTIONS

• Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy. Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth.

• Pour the filling into the pre-made graham cracker pie crust, smooth the top and chill in the refrigerator for 2 hours to set.

  What does lemon juice do in pie filling?

  Whether it be fresh lemon juice or apple cider vinegar, acid retards gluten development. One teaspoon will do the job, and it can replace some of the water you add.

  Why is my lemon icebox pie runny?

  Why is My Lemon Icebox Pie Runny? If too much liquid was added, it can become runny and not set. Sometimes this also happens when not refrigerated properly or when using the wrong type of cream cheese. This requires the traditional block of cream cheese rather than whipped cream cheese.

  What can I substitute for lemon pie filling?

  The best substitute for lemon pie filling is use lemon curd which is also available in cans or jars.

  Can I freeze a lemon cream pie?

  For that reason, this lemon cream pie is very freezer-friendly. You can eat it frozen, like an ice cream pie, or just store your leftover slices in the freezer (for a couple of months).