A no bake lemon cream pie, with a cannoli chip crust, is a super easy from scratch pie recipe that is sure to please my lemon dessert lovers out there! This pie recipe requires just a few minimal ingredients and only takes 10-minutes of prep time. Pie recipes really don’t get any easier than this!
To amp up the lemon flavor of my lemon cream pie, I crushed up The Original Cannoli Chips Lemon Cannoli Chips, instead of using the basic graham crackers or Nilla Wafers. You can use graham cracker or Nilla Wafer crumbs in place of the cannoli chip crumbs I used…but it’s seriously worth buying a few bags of these cannoli chips to make this crust!
I also added lemon baking emulsion to amp up the lemon flavor. You can also use lemon extract (you can find it at the grocery store, Target, Walmart, etc). Lemon Emulsion can be found at Michael’s, JoAnn’s, Hobby Lobby and local baking supply stores or online.
No Bake Lemon Cream Pie with Cannoli Chip Crust
Print RecipeIngredients
- CANNOLI CHIP CRUST:
- 6 tablespoons unsalted butter, melted
- 2 cups crushed Lemon Cannoli Chips crumbs (can substitute graham crackers)
- 1/4 cup powdered sugar
- pinch of salt
- LEMON PIE FILLING:
- 1 (8-ounce) package cream cheese, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon lemon extract or emulsion
- 1/4 cup lemon juice
- zest of one lemon
Instructions
CRUST: Spray a pie dish with baking spray and set aside. In a small bowl, mix together the melted butter, cannoli chip crumbs, powdered sugar and salt. Pour crumb mixture onto bottom of prepared pie dish and use the bottom of a glass to pack the crust firmly into place. Place pie dish in the freezer to firm up while you prepare the pie filling.
LEMON PIE FILLING: In the bowl of a stand mixer, affixed with the paddle attachment, add the cream cheese and beat on medium-high speed until light and creamy. Scrape down the sides of the bowl and add the entire can of sweetened condensed milk. Mix until fully incorporated, scraping down the sides and bottom of the mixing bowl as needed. With the mixer on low, pour in the lemon juice, lemon extract or emulsion and lemon zest. Mix until creamy and there are no lumps.
Pour mixture onto prepared pie crust and place in the refrigerator to set. Cover with plastic wrap and allow pie to chill for 2-3 hours before cutting into desired sized slices.
The beauty of this pie is that it tastes even better the second and third days, and the texture firms up even more! So this is definitely a pie you can make a few days ahead of time, if you are sharing for a special occasion!
XOXO,
Kelly
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17 Comments
Kelsie | the itsy-bitsy kitchen
September 4, 2018 at 6:52 AMA huge yes to all lemon desserts! This looks so creamy and citrus-y and delicious! Have a great week, Kelly!
Kelly
September 5, 2018 at 6:10 AMThanks Kelsie! Have a great week too!! XOXO
Maria Doss
September 4, 2018 at 7:22 AMYou had me at cannoli chip crust!!! This pie screams summer and I love that its a no-bake. Perfect make ahead for gatherings, YUM!
Kelly
September 5, 2018 at 6:11 AMThanks Maria!! I’m still holding on to every last day of Summer before Fall sets in hehehe 🙂
Milena Perrine
September 4, 2018 at 10:05 AMCame over as soon as I read the words Lemon Cream:) This might be my favorite of yours yet! Love, love lemon flavored desserts and when they are no-bake….Wow! Pinned.
Kelly
September 5, 2018 at 6:11 AMYay!! Thanks Milena! I hope you give this a try then! And thanks for pinning 🙂 XOXO
Patrick@looneyforfood.com
September 4, 2018 at 1:15 PMI love how you make these desserts so easy! I’m putting this on my must make list! My grandpa loves lemon so this is perfect
Kelly
September 5, 2018 at 6:12 AMThanks Patrick! This pie is super easy and I better your lemon-loving grandpa would love this!! XOXO
The Baking ChocolaTess
September 5, 2018 at 5:32 AMYummy! Great way to incorporate those lemon cannoli chips for more intense lemon flavor! Sounds delectable!! Pinning!!
Kelly
September 5, 2018 at 6:13 AMThanks Kim! And thanks for pinning!! XOXO 🙂
heather (delicious not gorgeous)
September 5, 2018 at 7:07 PMYES love how lemony this sounds! still all about hte citrusy desserts (:
Kelly
September 6, 2018 at 5:30 PMI totally agree Heather! Citrus is good any time of year right?!?!?! XOXO 🙂
Amy
September 6, 2018 at 10:21 PMI love that you used the lemon flavor for the crust. I’m not sure that you could go more lemon than that, and I do love lemon.
Kelly
September 13, 2018 at 9:39 AMOh you could totally add more lemon if you are a lemon lover like the boys in my family are!!
Barrie Mooney
September 7, 2018 at 5:11 AMHow did you know I needed an Italian themed dessert for thisweekend- cannoli it is! Yummy!
Kelly
September 13, 2018 at 9:39 AMYay!! I hope you make this Barrie! XOXO
Amy
September 17, 2018 at 6:07 PMCongratulations on the feature at Foodie Friday.