No-Bake Lemon Pie with Graham Crust -

When it comes to desserts that combine ease of preparation with spectacular flavor, the Zesty No-Bake Lemon Dream Pie stands out as a quintessential choice. This delightful dessert captures the essence of summer with its bright, tangy lemon filling and creamy texture, all nestled within a crunchy graham cracker crust. Whether you're hosting a casual gathering or celebrating a special occasion, this no-bake pie delivers a refreshing treat that is sure to impress your guests without the stress of baking.

No-Bake Lemon Pie with Graham Crust

Discover the refreshing taste of summer with Zesty No-Bake Lemon Dream Pie! This delightful dessert is a perfect blend of creamy lemon filling and a crunchy graham cracker crust, all without turning on the oven. Ideal for any occasion, it impresses with its bright flavor and stunning appearance, especially when garnished with whipped cream or lemon zest. Perfect for easy entertaining, this pie saves you time while delivering a deliciously light treat your guests will adore.

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Ingredients

For the Graham Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Lemon Filling:

1 cup fresh lemon juice (about 4-6 lemons)

Zest of 2 lemons

1 can (14 oz) sweetened condensed milk

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

1 packet (1 oz) unflavored gelatin (optional, for firmness)

For Garnish:

Lemon slices

Fresh mint leaves

Instructions

Prepare the Graham Crust:

- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated and the mixture resembles wet sand.

- Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Make sure to pack it tightly.

- Refrigerate the crust for at least 30 minutes to firm up.

Make the Lemon Filling:

- In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until smooth.

- In another bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

- Gently fold the whipped cream into the lemon mixture until fully combined. If using gelatin for firmness, dissolve it according to package instructions, then fold into the mixture before adding the whipped cream.

Assemble the Pie:

- Pour the lemon filling into the chilled graham crust, spreading it evenly with a spatula.

- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, let it sit overnight.