Lemon is one of my favorite flavors especially when the bright citrusy taste remains a bit tart. I’m not talking pucker-up sour, just a hint of tangy tartness. This recipe delivers that taste and then some. Sweet, tart and incredibly easy pie, full of lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. This is definitely a refreshing, super delicious creamy dessert!
Today I’m sharing a no bake lemon pie that will leave you wanting more…How easy is this pie, you ask? You guys. Super, super easy and you can make it semi-homemade if you want. I include instructions in the recipe card for a graham cracker crust and whipped cream topping but you can always buy a premade crust at the store and top the pie with frozen whipped topping.
INGREDIENTS
For Crusts:
6 tablespoons unsalted butter, melted
1 ½ cups graham cracker crumbs
¼ cup of sugar
For Lemon Cream Filling:
8 oz Mascarpone cheese
2 cups sweetened condensed milk
1 cup heavy whipping cream
½ cup powdered sugar
½ cup fresh lemon juice
For Topping:
½ cup powdered sugar
1 cup heavy whipping cream
INSTRUCTIONS
To make crust:
Lightly spray an 8 inch pie plate with cooking spray. Set aside.
Mix crushed graham crackers, sugar, and butter in a small bowl.
Press mixture into bottom and up the sides of the prepared pie plate. Use the bottom of a measuring cup to really press the crust down.
Chill pie crust for at least 30 minutes before filling.
To make lemon cream filling:
Mix together Mascarpone cheese and sugar in a medium bowl until smooth and creamy, set aside.
In a separate bowl whip heavy cream until soft peaks form, add lemon juice and continue mixing until stiff peaks form.
Mix in Mascarpone cheese mixture on low speed just to combine.
Slowly add condensed milk and beat until well mixed.
Pour mixture into the prepared pie plate.
Chill for at least 6 hours. The pie will set up firmly during this time.
To make topping:
In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and continue whipping until stiff peaks form.
Spread or pipe the whipped cream on top of the cooled pie. Garnish with lemons, mint, and raspberries before serving, if desired.
Notes
A store bought graham cracker crust can be used instead if you prefer.
The graham cracker crust can be baked if you prefer. Preheat oven to 375F. Bake for 7 minutes.
Instead of using freshly whipped cream, you can also use frozen whipped topping – just thaw first!
