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Easy Lemon Cream Pie – Best Budget-Friendly Dessert

Easy Lemon Cream Pie

This Easy Lemon Cream Pie is a bright, creamy, silky, no-fuss dessert made with just a handful of ingredients. The sweet-tart filling bakes for only a few minutes and chills into the perfect slice-able lemon pie.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 4 hours 18 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 9-inch deep dish prepared graham cracker crust
  • 2 cans sweetened condensed milk (14 oz each)
  • ½ cup sour cream
  • ¾ cup fresh lemon juice
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

Method
 

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth.
  2. Add the lemon juice and whisk again until smooth and slightly thickened. Pour into the prepared graham cracker crust.
  3. Bake for 6–8 minutes. The filling will not look fully set—this is correct. Remove from oven and cool on the counter.
  4. Refrigerate for at least 4 hours or overnight for best slicing.
  5. Just before serving, beat the heavy cream and powdered sugar to stiff peaks. Spread or pipe onto chilled pie.

Notes

For extra lemon flavor, add 1 tablespoon zest. For a firmer pie, increase bake time by 2 minutes. This pie freezes well—freeze without whipped cream topping.