This is the *easiest* Lemon Pie with Condensed Milk you'll ever make! Start with a homemade graham cracker crust - perfectly buttery and crisp. Then make an ultra simple filling with just 4 ingredients, including Greek yogurt to make it creamy and fresh lemons to add incredible flavor. The baking requires no guess work - we give you an exact time for a smooth, perfectly set pie every time.
This dessert is a make-ahead gem and truly one of our favorites of all time. If you're in the mood for more Lemon Recipes, here are some more of our favorite citrus treats!
This dessert was inspired by our favorite easy Key Lime Pie, but with a refreshing lemon twist instead! It is truly a summer staple in our family.
**This recipe was originally published with a raspberry sauce. That version has been moved to our Lemon Raspberry Pie Recipe post.**
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Why this recipe stands out
If I could describe this pie in one word it would be "foolproof." It truly is such a successful recipe every single time, and with minimum effort too.
- The filling is just 4 ingredients! It's super creamy, never lumpy.
- No mixer required! Just whisk the filling together and pour it in the crust.
- No need to second guess the baking! Literally bake it for exactly 15 minutes and it will turn out perfect every time.
- This is actually best when made ahead, which makes it great for holidays, potlucks, and other gatherings.
Ingredients for creamy lemon pie
- Graham cracker crumbs: Crush them in a food processor or buy them as crumbs.
- Sugar: Just regular granulated sugar.
- Butter: I use salted, but unsalted will work too.
- Sweetened condensed milk: I have tested both generic brand and Eagle brand and have had great success with both.
- Greek yogurt: You want plain Greek yogurt for a thick, smooth filling that replaces the testiness of making a custard with eggs.
- Fresh lemons: Choose ones with a bright, healthy peel and that feel like they will juice well. You will be using both lemon zest and fresh lemon juice.
- Heavy cream: Also called heavy whipping cream in some grocery stores. You will use this to make homemade whipped cream for the top.
Helpful kitchen tools
How to make lemon pie with condensed milk
This recipe comes down to three simple steps: the crust, the filling, and the topping.
Graham cracker crust instructions
Start by pulsing the graham crackers into fine crumbs in a food processor. Add the melted butter, sugar and salt, then pulse until it resembles wet sand.
To form the crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side.
Add the remaining crumbs and press firmly into the bottom of the pie dish.
Bake at 375°F for 8-10 minutes, then set aside to cool on a wire rack.
Pie filling instructions
In a large bowl, whisk together the condensed milk, yogurt, lemon zest, and lemon juice until the mixture is completely smooth. It should come together very easily.
Pour the filling into the pie crust while it is still slightly warm, then bake it at 350°F for 15 minutes. The center will be just set.
Allow the pie to cool at room temperature for 30 minutes, then refrigerate it uncovered for at least 3 hours before serving.
Topping and assembly instructions
Once you're ready to serve, you can make the whipped cream by combining the cream and sugar in a medium bowl with a hand mixer (or stand mixer) on medium high speed. Once soft peaks form, it's ready to dollop on the pie and serve!
I suggest using a sharp knife to cut firmly through the crust. Then use a pie server to remove each piece. The first piece of any dessert is always the messiest, but you should have no trouble.
Chilling tips
Always start by chilling it uncovered so that no condensation forms on the surface. Condensation will make the crust soggy and make the top look funny. If you are chilling it longer than a few hours, however, you can always go back once it is cold and seal it with plastic wrap or under a cake carrier. I pull the plastic super tight so that it is not touching the filling, that way it still looks perfect when it's time to serve.
Variations and toppings
This dessert is absolutely delicious all on it's own, but if you want to jazz it up here are a few ideas!
- Top it with fresh strawberries, raspberries, blackberries, or blueberries.
- Add your favorite dessert topping, like a berry sauce, candied lemon slices, a dusting of powdered sugar, or even meringue.
- Use brown butter in the crust! This guide on How to Brown Butter makes it simple.
- Sprinkle the top with toasted coconut, or add some to the crust mixture for tropical vibes.
- Add some roasted almonds or pistachios to the crust mixture for a little twist on flavor.
How to store lemon pie with condensed milk
This pie should be stored in an airtight container or sealed with plastic wrap in the refrigerator for 2-3 days. I suggest serving it within one day of baking for best results, because the crust will get soft over time.
FAQs
Traditionally, creamy lemon pie is made with a custard-like filling made with eggs yolks or egg whites. However, that is harder to make, takes longer, and often turns out lumpy. This recipe uses Greek yogurt instead and turns out fabulously with a fraction of the effort!
I have always baked this for exactly 15 minutes (tested in three different ovens!) and it's always perfect, so no need to overthink it. The filling should look just set in the center, with a slight jiggle but no sloshing. It will finish firm up a bit more as it cools.
Homemade crust genuinely make this dessert stand apart, however you can use one from the store in the pinch. Just be sure it is a 9 inch deep dish size, or else it will not hold all the filling. My grocery stores do not sell deep dish crusts, so I make them from scratch.
Tips & tricks
- Pour the filling into a slightly warm crust, which will help it seal together perfectly. A hot crust will trap steam, making the bottom soggy.
- Give the pan a gentle wiggle to help smooth out the top right before baking.
- Fresh lemons are a must! If they are a bit firm, roll them firmly under the palm of your hand to release more juice.
- For the best results, serve the pie within 24 hours of making it.
More pie recipes
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Recipe
Creamy Lemon Pie with Condensed Milk (So Easy!)
Equipment
Ingredients
Crust
- 11-12 sheets of graham crackers (or 1.5 cups of graham cracker crumbs)
- 3 tablespoon granulated sugar
- ⅛ teaspoon salt
- ½ cup butter melted
Filling
- 2 (14 oz) cans sweetened condensed milk
- 1 cup plain Greek yogurt
- 2 tablespoon lemon zest (2-3 large lemons)
- ¾ cup lemon juice freshly squeezed (3-5 large lemons)
Topping
- 1 cup heavy cream
- 2 tablespoon granulated or powdered sugar
Instructions
Crust
- Preheat the oven to 375°F. Pulse the graham crackers in a food processor until they are fine crumbs. Add the sugar, salt, and butter and pulse until it resembles damp sand.11-12 sheets of graham crackers, 3 tablespoon granulated sugar, ⅛ teaspoon salt, ½ cup butter
- To form the crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.
- Bake for 8-10 minutes, until golden brown. Set aside to cool. Reduce the heat to 350°F.
Filling
- Combine the condensed milk, yogurt, lemon zest, and lemon juice in a large bowl with a whisk. Pour the filling into the slightly warm pie crust and bake at 350°F for 15 minutes, or until just set.2 (14 oz) cans sweetened condensed milk, 1 cup plain Greek yogurt, 2 tablespoon lemon zest, ¾ cup lemon juice
- Cool pie at room temperature for 30 minutes. Then refrigerate uncovered for at least 3 hours. *See chilling tips below.
Topping
- When ready to serve, whip the heavy cream and sugar with hand beaters or a stand mixer on medium-high until soft peaks form.1 cup heavy cream, 2 tablespoon granulated or powdered sugar
- Serve with the pie, or pipe dollops around the edge of the crust. Enjoy!
Notes
- Pour the filling into a slightly warm crust, which will help it seal together perfectly. A hot crust will trap steam, making the bottom soggy.
- Give the pan a gentle wiggle to help smooth out the top right before baking.
- Fresh lemons are a must! If they are a bit firm, roll them firmly under the palm of your hand to release more juice.
- For the best results, serve the pie within 24 hours of making it.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This is the perfect fresh dessert for the summertime!