02/06/2026
š SAVE this recipe If youāre drowning in lemons or looking for an easy make ahead game day dessert or just want to celebrate citrus season my simple eggless lemon cream pie is the perfect recipe!
This recipe has just a handful of ingredients and takes less than 30 minutes to put together!
And if youāre feeling particularly lazy, you can use a storebought graham cracker crust to make it even easier (i donāt judge!)! If you do use storebought crusts - you can make two pies since their shallower than homemade pie tins!
Make one 9 inch pie
2 cups (200 g) graham cracker crumbs
1/4 cup (50 g) granulated sugar
1/2 tsp kosher salt
5 tbsp (70 g) unsalted butter, melted
Filling
1/4 cup (56 g) cream cheese
1/4 cup (56 g) sour cream
two (14 oz) cans sweetened condensed milk
3/4 cup lemon juice
1/2 tsp salt
2 tsp vanilla extract (optional)
Preheat oven to 350Ā°F.
In a bowl, add graham crackers, sugar, and salt and whisk until well combined. Add melted butter and mix until you have a wet-sand-like texture. Pour the crumbs into a pie plate and use your hands or a flat-bottom measuring cup to press the crumbs into the sides and bottom of a 9-inch pie plate. Bake the crust for 8 minutes and then cool completely.
To make the filling, add sour cream, cream cheese, and sweetened condensed milk into a large mixing bowl. Mix for 3 minutes, or until completely smooth. Add lemon juice, salt and vanilla and mix for 2 minutes. Pour the filling into the prepared crust and use a spatula to smooth the top into an even layer. Bake for 10 minutes.
Cool the pie completely before chilling for at least 4 hours, overnight is best.
When ready to serve, top with whipped cream, lemon wedges, edible flowers, or sprinkles. Decorate it however you like! Serve while chilled.
