Creamy No-Bake Lemon Cream Pie

Ingredients

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 30 minutes to firm up.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk, fresh lemon juice, lemon zest, vanilla extract, and continue mixing until silky smooth.
In a separate bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes until slightly thickened.
Fold the pudding mixture into the cream cheese mixture until fully incorporated.
Gently fold in the whipped topping to create a light, fluffy filling.
Spoon the filling into the chilled crust and spread evenly with a spatula.
Cover and refrigerate for at least 6 hours, preferably overnight, until completely set.
Before serving, decorate with generous swirls of whipped cream, fresh lemon slices, and a sprinkle of lemon zest.
Slice with a sharp knife, wiping the blade clean between cuts for neat servings.

Fresh lemon juice gives the brightest flavor.
Chill overnight for the best texture and clean slices.
Freeze for 30 minutes before serving if you prefer a firmer, icebox-style pie.
Store covered in the refrigerator for up to 4 days.
For extra citrus flavor, add an additional teaspoon of finely grated lemon zest.

8 slices