This Creamy & Tangy No-Bake Lemon Pie Is A Summertime Staple & One Of Our Favorite Recipes!

Here's everything you need for this light and creamy no-bake lemon icebox pie. A helpful tip: You can use a food processor to crush the graham crackers or you can just put them in a sealed plastic food storage bag and use a rolling pin to crush them.

Let's Get Started…

Ingredients To Gather:

For the rich and flavorful 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

For the light and creamy 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

Directions To Follow:

Start by combining the ingredients for the crust in a medium-sized bowl, and then press the mixture evenly into a 9-inch pie plate and refrigerate for 1 hour. Put the ingredients for the filling into a large bowl and beat until smooth, and then spread evenly in the crust and refrigerate for between 4 hours and 8 hours.

Finished!

See how easy this lemon pie is? We really like serving it with whipped cream, but that's totally optional since this pie tastes great all on its own as well.

Happy Baking & Enjoy!

Article Source: Betty Crocker