I’ve got a light fluffy Lemon Cream Pie Recipe for you today! A lemon pie that is perfect for spring parties and can be made in a hurry.

Close up shot of lemon cream pie in a white pie dish.

A Fresh Lemon Dessert for the Season

Apparently, I have a thing for cream pies…

As I was making and photographing this pie the other day, I had a deja vu moment and snickered to myself. Then I went to check the recipe catalogue here on ASP to see just how many cream pie recipes I’ve shared with you already.

Four. That makes today’s lemon pie the fifth cream pie recipe I’ve shared… and I haven’t even started on my chocolate variations.

C’est la vie!

Slice of silky lemon cream pie on a plate with a fork.

Easy Lemon Pie

Once you see images of this gloriously smooth Lemon Cream Pie Recipe, I doubt explanations are required.

It’s light and creamy in texture, with a tangy-sweet lemon flavor that pairs perfectly with a crumbly homemade graham cracker crust.

Plus, other than baking the graham cracker crust for a few minutes, there is no cooking required.

You simply beat the lemon cream pie filling ingredients together, then scoop it into the crust.

Top the Lemon Cream Pie Recipe with fresh whipped cream, and sprinkle with white chocolate shavings and crushed graham cracker.

Graham cracker crust in a blue pie dish.

A Lemon Pie Recipe Anyone Can Make!

This Lemon Cream Pie Recipe with Homemade Graham Cracker Crust is so light and airy it lifts your spirits and lightens your mood.

You may need this at your next family gathering… for insurance purposes. *wink*

And I’ll be serving this Lemon Cream Pie on gorgeous shatter-resistant dishes from Q Squared NYC.

Q Squared offers elegant dishes for less than high-end china, yet with just as much style! (Like the Cambridge Collection you see here.) They are made out of resin so they are safe for little people to pass around the table.

Lemon cream pies before getting a sprinkle of graham crackers on top of the cream.

What Ingredients You Will Need

For the Graham Cracker Crust

  • 14 whole graham crackers about 7 ounces
  • 6 tablespoons melted butter
  • 1/4 cup sugar
  • Pinch salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon water

For the Lemon Pie Filling

  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 3 tablespoons granulated sugar
  • 5.1 ounces instant vanilla pudding (not lemon)
  • 1 cup cold milk
  • 1/2 cup squeezed fresh lemon juice
  • 12 ounces cream cheese softened
  • White chocolate curls and crushed graham cracker for garnish
Overhead view of two lemon cream pies.

How To Make Creamy Lemon Pie

Preheat the oven to 375 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt, and cinnamon, and pulse to combine. Add 1 teaspoon of water and pulse a couple more times.

Press the graham cracker crumbs mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.

For the Lemon Cream Pie Filling: Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla extract, until firm. Scoop into a separate bowl and chill. Then mix the instant pudding and milk in another bowl, until well combined.

Using the mixer, beat the cream cheese on high speed until fluffy. Then with the mixer still running, add the pudding. Scrape the bowl and beat until completely smooth. Then slowly beat in the lemon juice.

Full lemon cream pie in the pie pan before being sliced into.

Get the Complete (Printable) Lemon Cream Pie Recipe (Lemon Pie). Enjoy!

Slice of lemon cream pie on a plate with the words "lemon cream pie" in the corner.

Frequently Asked Questions

Why is my filling so lumpy?

It sounds like you didn’t beat the cream cheese and pudding mixture long enough. Make sure that each step is beaten separately, and long enough, to be VERY smooth before moving on. Once it is super smooth, you know you will have a super luscious lemon cream pie!

Can I make this dessert ahead of time? 

You could make this pie 3-4 days in advance and store in the refrigerator. Maybe even longer, but your whipped cream might start to loosen.

Do I use the instant pudding or make the pudding?

You could make a thick vanilla pudding from scratch. The problem is, that I use much less liquid with the pudding mix than normal to give the pie a firm base. You could try making a homemade pudding recipe , but reduce the milk by half. The pudding will come out thick and pasty, but that’s how it needs to be for this recipe.

Lemon cream pie on a plate with a fork taking a bite out of the end.

More Cream Pie Recipes

Other Great Dessert Recipes

Check the printable recipe card below for the nutritional information including calories, carbohydrates, and protein percentages.

Disclosure: I am a product ambassador for Q Squared NYC. All opinions are my own.

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Lemon Cream Pie Recipe

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Our fluffy silky Lemon Cream Pie Recipe is hard to resist! If you love lemon, but not meringue, try this lemon pie recipe.
Servings: 8 slices

Ingredients

For the Graham Cracker Crust

For the Lemon Cream Pie Filling

Instructions

  • Preheat the oven to 375 degrees F. Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 teaspoon of water and pulse a couple more times.
  • Press the graham cracker mixture firmly against the bottom and sides of a deep dish pie pan. Then bake for 8-10 minutes. Cool completely.
  • For the Lemon Cream Pie Filling: Use an electric mixer to whip the heavy cream with the 3 tablespoons of sugar and vanilla extract, until firm. Scoop into a separate bowl and chill. Then mix the instant pudding and milk in another bowl, until well combined.
  • Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the pudding. Scrape the bowl and beat until completely smooth. Then slowly beat in the lemon juice.
  • Using a spatula, fold in half the whipped cream. Scoop the lemon cream pie filling into the pie crust. Smooth the filling and top with the remaining whipped cream. If desired sprinkle the top with crushed graham crackers and white chocolate shavings. Cover gently with plastic wrap, and chill for at least two hours. Serve cold.

Video

Notes

Refrigerate for up to 4 days in advance.

Nutrition

Serving: 1slice, Calories: 604kcal, Carbohydrates: 54g, Protein: 7g, Fat: 41g, Saturated Fat: 24g, Cholesterol: 130mg, Sodium: 587mg, Potassium: 249mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1420IU, Vitamin C: 6.3mg, Calcium: 158mg, Iron: 1.1mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: I am a product ambassador for Q Squared NYC. All opinions are my own.

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