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(Almost) No Bake Lemon Cream Pie

This deliciously creamy pie requires no baking other than to bake the simple graham cracker crust. It couldn’t be easier.

This pie is one creamy, delicious, refreshing dessert, plus it’s a snap to make!  My inspiration for this yummy pie comes from the lovely Tonya at 4 Little Fergusons   When I saw the pie on Tonya’s site, I knew I was going to have to make it myself.  I did make a few changes to make it my own and I have to say, I was very pleased with the results!

My pie starts with a crust made out of vanilla wafers and a little butter and it’s SOOO good!  That’s the only part of this pie that requires any baking (or cooking of any kind).  If you really wanted this to be completely no-bake, you could use a pre-made graham cracker crust and the pie would be equally delish.

The filling takes no time to put together.  Just whip some cream, beat together a package of cream cheese and lemon pie filling and then fold it in with the whipped cream and you’re done!

Lemon Cream Pie

Whole no bake lemon cream pie in the fore front with a slice plated in the background

  • 1 (8 oz) package cream cheese, brought to room temperature
  • 1/2 cup plus 2 tbsp sugar, divided
  • 1 (15 oz) can lemon pie filling, divided
  • 8 oz whipping cream
  • 3 cups vanilla wafers (I love Trader Joe’s)
  • 3 tbsp butter, melted

Preheat oven to 350 degrees.

Put vanilla wafers in food processor.  Pulse until finely crushed.

Stream in butter while pulsing until crumbs are well coated.

Press cookie mixture into a 9 inch pie pan that’s been coated with cooking spray, making sure there’s an even layer across the bottom and up the sides of the pan.

Bake in preheated oven for 10-12 minutes until crust is set and is starting to brown.  Let crust cool completely.

Meanwhile, whip cream with 2 tbsp sugar until stiff peaks form.

Beat cream cheese with remaining 1/2 cup sugar until creamy.  Beat in 1/2 the can of pie filling.

Gently fold whipped cream into cream cheese mixture.

Pour mixture into cooled pie crust, spreading evenly.

Refrigerate until chilled, about an hour, then spread remaining pie filling on the top.

Keep refrigerated.

Slice of the no bake lemon cream pie with the whole pie in the background along with additional plates.

ENJOY!

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Lauren Kelly Nutrition

Wednesday 9th of October 2013

Lisa, this looks fantastic!!

Lisa

Wednesday 9th of October 2013

Thanks, Lauren!

Parrish (Life With The Crust Cut Off)

Wednesday 3rd of July 2013

This looks awesome!!! We would love it if you would link up at our linky party: http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-link-up-23/ Live every Wednesday to Sunday. Hosted by: http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life We hope to see you there!

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Friday 28th of June 2013

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