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Old-Fashioned Creamy Lemon Pie

Sometimes you want something pretty and fresh but at the same time you’d like it to be easy. Is that so much to ask? This old fashioned creamy lemon pie is everything you’re looking for: delicious, gorgeous, and super easy to make.

Finish it with whipped cream and fresh lemon slices for a beautifully classic look. One of our favorite pie recipes for spring.

close up view of old fashioned lemon pie.

Creamy Lemon Pie

An easy pie with plenty of tart and creamy lemon filling on top of a graham cracker crust.
Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 8 hours
Total Time 8 hours 40 minutes
Serving Size 8 slices

Equipment

  • 1 9-inch pie dish
  • Mixing bowl
  • food processor
  • Whisk
  • Measuring cups and spoons

Ingredients 

Filling

  • ¾ cup fresh lemon juice
  • 2 cans sweetened condensed milk (15-ounce cans)
  • 2 tablepoons sour cream
  • 2 teaspoons lemon zest
  • 2 egg yolks

Crust

  • 11 graham crackers
  • 6 tablespoons butter (melted)
  • ⅓ cup granulated sugar
  • ½ teaspoon cinnamon

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Instructions 

  • Make the crust. Preheat your oven to 375°F with the rack positioned in the center. Then, crush the graham crackers into fine crumbs using a food processor. Pulse until smooth. Next, combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Stir until the mixture resembles wet sand. After that, firmly press the crumb mixture evenly into the bottom and sides of a 9-inch pie plate to form the crust. Bake the crust for 7 minutes, making sure not to overbake as this can make the crust too hard to slice. Allow the crust to cool completely at room temperature before adding the filling.
    graham cracker crust ingredients in food processor. and pressed into pie plate.
  • Make the filling. In a large mixing bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, sour cream, and egg yolks until smooth and well combined. Lower the oven temperature to 350°F.
    Sweetened condensed milk and lemon juice in mixing bowl.
  • Assemble and bake.  Pour the lemon filling into the cooled pie crust, using a spatula to spread it evenly. Bake the pie for 10 minutes to set the filling. When done, it will remain pale and jiggle slightly in the center. Remove the pie from the oven and allow it to cool at room temperature for about 1 hour. Once cooled, transfer the pie to the refrigerator and chill for at least 8 hours or overnight for the best texture.
    creamy pie, before and after baking.
  • Garnish and serve. Before serving, top the chilled pie with freshly whipped cream and garnish with thin slices of lemon for a bright, decorative touch. Slice and enjoy your creamy, tart lemon pie cold.
    finished pie, overhead view.

Notes

Make sure your eggs, sour cream, and lemon juice aren’t cold before you mix them for the filling.  If they’re cold, they won’t mix well, and your pie might not come out right.
Squeezing fresh lemon juice into the sweetened condensed milk mix is important to make the pie taste just right—not too sweet or sour.  You can also use bottled lemon juice, but fresh is best.
To have the best whipped cream on top, whip the cream right before you’re going to eat the pie.  If you have to make it earlier, keep it in the fridge and whip it again before you put it on the pie so it’s nice and fluffy.
When you’re getting the lemon zest, only get the yellow part of the skin.  The white part underneath is bitter and could make your pie taste funny.  A microplane zester is perfect for this job.
Use a glass or ceramic dish to bake your pie.  These materials help cook the crust evenly.  Metal pans might cook it unevenly and change the way it tastes.
Let the pie cool in the fridge for at least 8 hours, or even better, all night.  This makes sure the filling sets properly so it holds its shape when you cut the pie.  If you don’t wait long enough, the pie might be too runny and messy when you try to slice it.
Calories: 459kcal | Carbohydrates: 78g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 268mg | Potassium: 426mg | Fiber: 1g | Sugar: 67g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 319mg | Iron: 1mg

This lemon pie is my go-to for anyone who loves sweet-tart dessert. I use sweetened condensed milk, fresh lemon juice, and some sour cream for a smooth and cold filling. The graham cracker crust, with just a hint of cinnamon and butter, adds the perfect crunchy contrast to the creamy filling.

I make it for summer BBQs, Easter dinners, or any other occasion from March to July.

If you’re a fan of tangy citrus flavors like this creamy lemon pie, you’ll want to try another refreshing classic—Key Lime Pie with Whipped Cream Topping. It’s just as easy to make and has that perfect balance of sweet and tart.

lemon pie garnished with whipped cream and lemon, slice missing.

I’m confident you’ll find it just as delicious.

Tips for the Best Creamy Lemon Pie

  • When putting the graham cracker crust into the pie dish, press it down well using a spoon or a measuring cup. This stops the base from falling apart when you cut the pie. This recipe uses a simple graham cracker base for an easy, no-fuss crust.
  • Make sure you don’t bake the crust too long! It might be hard to cut if it stays in the oven for too long. Just bake it for the suggested 7 minutes and watch it closely.
  • If the edges of your graham cracker base start to brown too much while baking, protect them with aluminum foil or a pie shield to avoid burning.
  • Stir the filling until it’s smooth and everything is mixed in. If you don’t mix it enough, you might get spots with different textures because of unmixed lemon juice or eggs.
  • When baking the pie, the center should jiggle a bit when it’s done. The edges should be firm, but the middle will still move slightly. The pie will set as it cools down, so don’t bake it too much, or it might crack.
  • Dip your knife in hot water before cutting the pie into neat slices. Clean the knife after each cut to keep the edges of the slices clean.

You’ll need specific ingredients and kitchen tools to whip up a delicious lemon pie. Here’s a list of the most essential or unique ones:

ingredients on marble counter.
  • Fresh Lemons: They’re crucial for the pie’s fresh and zesty taste. Bottled lemon juice can work in a pinch, but fresh lemons are better for a brighter flavor.
  • Sweetened Condensed Milk: This is what makes the pie creamy and sweet. It’s usually found in the baking section; unfortunately, there isn’t a great alternative.
  • Sour Cream: It gives the filling a bit of tang and creaminess. If you don’t have any, Greek yogurt can be a stand-in, but it might slightly change the taste and texture.
  • Graham Crackers: They form the crust of the pie. If needed, digestive biscuits or vanilla wafers can be used instead, but graham crackers are the top choice for this recipe. You can also use a store-bought pie crust instead of making one with graham crackers. It’s quicker but won’t get the same cinnamon taste and homemade feel.
  • Microplane Zester: Perfect for finely zesting lemons without the bitter white pith. You could use a box grater as a backup, but a zester works best for fine zest.
  • Pie Shield or Aluminum Foil: They help prevent the crust edges from burning while the pie is baking. If you don’t have a pie shield, use foil strips.

These ingredients and tools are key to making a great pie that’s simple to prepare and delicious!

Serving Suggestions

Serve this pie with fresh berries like strawberries, raspberries, or blueberries and a dollop of whipped cream.

Troubleshooting and Help

Can I make the crust ahead of time?

Absolutely! You can make the graham cracker crust a day or two ahead. Keep it covered and stored at room temperature until you can fill and bake the pie. While this creamy lemon pie pairs perfectly with a classic graham cracker crust, you can switch things up using a homemade sourdough pie crust for a unique buttery flavor. It adds a bit of tang that complements the lemon filling beautifully.

What if I don’t have a food processor to crush the graham crackers?

No worries! You can place the graham crackers in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. Just make sure they’re finely crushed so your crust holds together.

Is it okay to use store-bought whipped cream?

Totally! Homemade whipped cream is great, but store-bought or Cool Whip works perfectly fine if you’re short on time.

What if my pie doesn’t set properly?

If your pie doesn’t set as firmly as you’d like, don’t worry! It might just need a little more time in the fridge. Be sure to chill it for at least 8 hours, or even overnight, to help it firm up. You can serve it as a creamy, pudding-like dessert if it’s too soft.

How long should I chill the pie?

You’ll want to chill the pie for at least 8 hours, but overnight is even better. This gives the filling enough time to set properly, so you get clean, beautiful slices when you serve it.

Can I make this pie gluten-free?

Absolutely! You can use gluten-free graham crackers for the crust; the remaining filling ingredients are naturally gluten-free. It’s an easy swap that won’t change the flavor or texture much.

Can I use low-fat, sweetened condensed milk?

You can use low-fat, sweetened condensed milk to lighten the recipe. The pie will still be creamy, though the texture might be slightly less rich.

Storage Instructions

Cover your creamy lemon pie tightly with plastic wrap or aluminum foil and keep it in the refrigerator, which will stay fresh for 3-4 days.

If you’d like to freeze the pie, make sure it’s fully cooled and chilled first. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn, and store it in the freezer for up to 2 months.

Just thaw the pie in the refrigerator overnight when you’re ready to serve. Then, add whipped cream and any other toppings right before serving. Remember that while the pie will stay creamy, freezing might slightly affect the texture of the graham cracker crust.

What’s great is how easy it is to make; I don’t have to spend the whole day in the kitchen, yet it tastes like I did. So try this recipe and watch how it becomes a family favorite!

slice on pie on pink plate.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




8 Comments

  2. 5 stars
    This pie is so easy,and so delicious,you will want to eat the entire pie yourself.It’s rich,but trust me it’s Awsome.

    Reply

  5. For this lovely sounding pie, your directions for the crust say to add sugar and cinnamon. But in your list if ingredients, cinnamon is not mentioned. May I ask how much cinnamon you suggest adding, or should I leave it out? Thanks for this recipe!

    Reply