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Creamy Lemonade Pie with Crispy Graham Cracker Crust

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A refreshing and easy-to-make creamy lemonade pie featuring a crispy graham cracker crust and a luscious, tangy filling perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full crackers, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 (14 oz/396 g) can sweetened condensed milk
  • ½ cup freshly squeezed lemon juice (about 3–4 medium lemons)
  • 2 teaspoons lemon zest
  • 1 cup heavy whipping cream, cold
  • 3 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom and up the sides of your 9-inch pie dish, making sure it’s evenly distributed.
  2. Bake the crust for 8-10 minutes, or until it turns a golden brown and smells nutty. Remove and let it cool completely on a wire rack, about 20 minutes.
  3. Chill your mixing bowl and beaters in the fridge for 10 minutes. Then beat the heavy cream with powdered sugar on medium-high speed until stiff peaks form (about 3-4 minutes). Be careful not to overbeat.
  4. In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.
  5. Gently fold one-third of the whipped cream into the lemon mixture to lighten it. Then fold in the remaining whipped cream carefully to keep the airy texture intact.
  6. Spoon the creamy filling into the cooled graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to let it set fully.
  7. Before serving, garnish with extra lemon zest or thin lemon slices if desired. Slice with a sharp knife and enjoy.

Notes

Chill the mixing bowl and beaters before whipping cream for better volume. Bake the crust to keep it crispy and prevent sogginess. Gently fold whipped cream to maintain airy texture. Refrigerate at least 4 hours or overnight for best results. If crust softens after refrigeration, chill in freezer for 5-10 minutes to crisp it back up.

Nutrition

Keywords: lemonade pie, creamy pie, graham cracker crust, summer dessert, easy pie recipe, lemon dessert, no-bake pie

Find it online: https://jodierecipes.com/creamy-lemonade-pie-recipe-with-crispy-graham-cracker-crust-easy-and-perfect/