In today’s post: This easy no-bake pie is light and creamy with a bright lemon flavor! It’s a make ahead dessert that’s perfect for any summer gathering.

Easy No-Bake Pie Recipe

This lovely pie is perfect for lemon lovers and anyone who wants a bright summer treat! It starts with a buttery graham cracker crust and is topped with a light as air creamy lemon filling. Cream cheese gives the filling a hint of a cheesecake flavor, but the texture is light and smooth.

Lemon Jello pie with lemons and graham crackers.

Recipe Inspiration:

Slice of creamy lemon jell-o pie on a plate.

Ingredients

Here’s what you need to make this delicious no-bake creamy lemon pie:

Graham Crackers: you’ll use 11 full sheets of graham cracker to get 1.5 cups crumbs. Make sure they are finely crushed.
Sugar: A little granulated sugar helps bind the crust together.
Butter: Use salted butter for the best flavor.
Lemon Jell-O: Make sure you are buying a box of Lemon Jell-O, not instant Lemon Pudding mix (also made by Jell-O).
Boiling Water/Ice+Water: You’ll use boiling water to dissolve the Jell-O, then ice water to help cool it down quickly.
Cream Cheese: This give the pie filling body and a delicious depth of flavor.
Sugar: Granulated sugar sweetens up the filling and helps the cream cheese whip up smooth.
Lemon: You’ll need one lemon for zest and juice.
Cool Whip: This lightens the filling, giving it an incredibly creamy texture.

Butter, graham crackers, sugar, lemon jell-O, cream cheese, lemon, Cool Whip.

Let’s Make

Creamy Lemon Jell-O Pie

Prep Time: 40

Chill TIme: 4

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This easy no-bake pie is light and creamy with a bright lemon flavor! It's a make ahead dessert that's perfect for any summer gathering.

Ingredients

Crust

1.5 cups Graham Cracker Crumbs about 11 full sheets
2 tablespoons Sugar
6 tablespoons Salted Butter melted

Pie Filling

1 package Lemon Jell-O 3 oz
1/2 cup Boiling Water
1/2 cup Ice + Cold Water
8 oz Cream Cheese softened
1/4 cup Sugar
1 teaspoon Lemon Zest
1 tablespoon Fresh Lemon Juice
8 oz Cool Whip thawed

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Instructions

Remove the cream cheese from the fridge.
Lightly grease a 9.5 inch pie plate. Finely crush the graham crackers into crumbs. Stir in 2 tablespoons sugar and melted butter until well combined.
Pour crust mixture into pie plate and press down firmly across the bottom of the pie plate and up the sides. Place pie crust in the freezer while making the filling.
In a medium bowl, combine Jell-O and boiling water and whisk well to combine. Fill a half cup measuring cup with ice, then add cold water until level. Mix ice and water into the Jell-O. Place in the fridge while you mix the cream cheese.
Place cream cheese in a large bowl and beat together with 1/4 cup granulated sugar until very creamy and smooth. Add lemon juice and lemon zest and again beat until very creamy and smooth.
Remove Jell-O from fridge, it should be cool at this point but not thickened. Add a small amount to the cream cheese mixture and mix well. Continue to add the Jell-O gradually until everything is well combined. Then add the Cool Whip and mix on low or whisk until well combined.
Remove the crust from the freezer and pour the filling in it (it may not quite all fit). Smooth the top and cover with plastic wrap. Refrigerate for at least four hours before serving. Keep leftovers refrigerated.

Tips

Be sure to press the crust down firmly; that will help it stay together when you slice pieces.

The amount of zest and lemon juice called for in the recipe (one teaspoon lemon zest and one tablespoon lemon juice) give the pie a lovely light lemon flavor. If you want a strong lemon flavor, feel free to add more of both ingredients!

Course: Dessert

Cuisine: Pie