• Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!

by Annalise Sandberg

  • Prep 60 Min
  • Total 8 Hr 0 Min
  • Servings 8

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)
  • 1/4 cup packed light or dark brown sugar
  • Pinch of salt
  • 6 tablespoons unsalted butter, melted

Filling

  • 8 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon grated lemon peel

Steps

  • 1
    In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.

  • 2
    In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.

  • 3
    Serve with whipped cream if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Crush graham crackers in food processor or in sealed food-storage plastic bag with rolling pin.

Nutrition

440 Calories, 24g Total Fat, 7g Protein, 48g Total Carbohydrate, 40g Sugars
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