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No Bake Lemon Cool Whip Pie Recipe

★★★★★

4.6 from 100 reviews
  • Author: Harry
  • Total Time: 1 hour 23 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This No Bake Lemon Cool Whip Pie is a refreshing, tangy dessert featuring a homemade graham cracker crust baked to perfection and filled with a creamy, zesty lemon filling made from sweetened condensed milk and whipped topping. It’s an easy, delightful treat perfect for warm days or any occasion requiring a quick, no-fuss dessert.

Ingredients

Scale

For the Graham Cracker Crust

  • 8–10 whole graham crackers
  • 1/4 cup sugar
  • 1/3 cup margarine (melted)

For the Pie Filling

  • 1 9-inch graham cracker crust (prepared as above)
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup fresh squeezed lemon juice
  • 1 12 oz container frozen whipped topping (thawed)

Instructions

  1. Prepare the graham cracker crust: Grind the whole graham crackers in a food processor until they become fine crumbs. Transfer the crumbs to a mixing bowl.
  2. Mix crust ingredients: Add the sugar and melted margarine to the graham cracker crumbs, stirring well until the mixture is evenly combined and crumbly.
  3. Form the crust: Pour the crumb mixture into a 9-inch pie pan, pressing firmly and evenly into the bottom and up the sides of the pan to form the crust.
  4. Bake the crust: Place the pie pan in a preheated oven at 375°F (190°C) and bake for 8 minutes to set the crust. Remove and let it cool completely before filling.
  5. Make the lemon filling: In a bowl, stir together the sweetened condensed milk, fresh lemon juice, and thawed whipped topping until the mixture is smooth and well combined.
  6. Assemble the pie: Pour the lemon filling into the cooled graham cracker crust, spreading it evenly.
  7. Chill the pie: Refrigerate the pie for at least one hour to allow the filling to set properly before serving.

Notes

  • Ensure the whipped topping is fully thawed before mixing to achieve a smooth filling.
  • Freshly squeezed lemon juice gives the best tangy flavor, but bottled lemon juice can be used in a pinch.
  • For a firmer crust, press the crumb mixture tightly and bake exactly for 8 minutes.
  • This pie must be stored refrigerated and consumed within 2-3 days for optimal freshness.
  • For a decorative touch, garnish with lemon zest or fresh berries before serving.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: No Bake Lemon Pie, Lemon Cool Whip Pie, Easy Lemon Dessert, Graham Cracker Crust, No Bake Pie

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Find it online: https://dishesbyharry.com/no-bake-lemon-cool-whip-pie-recipe/