If you’ve ever been to one of my book signings or family gatherings, you’ve probably heard about (or tasted!) our famous Cookie Crust Lemon Pie. It’s one of our most requested desserts—especially for birthdays, showers, spring parties… and Mother’s Day. 💐
Recently, I served this pie at my book signing alongside Annie’s Addictive Salad Dressing (because what’s dessert without a killer salad to go with it?). And let me tell you—it was a hit! I made a double batch in a 9×13″ dish and fed over 40 happy people. It was gone fast.
Why This Lemon Pie is So Loved
It’s light, bright, a little creamy, and hits that perfect tart-sweet balance. And the crust? Game-changer. We discovered a simple two-ingredient cookie crust that makes the lemon flavor pop even more in every single bite.
Whether you’re making dinner for your mom, bringing a dish to share, or just want a fresh treat that feels like sunshine—this pie has your name on it. And bonus: it’s super easy to make dairy-free and gluten-free!
👉 Watch the Reel here for the full recipe in motion!
Why We’re Obsessed with Lemons 🍋
We use lemons a lot around here—and for good reason! They brighten up everything they touch, and they’re packed with vitamin C and antioxidants.
My favorite variety? Meyer lemons. They’re slightly sweeter and more floral than the typical Eureka lemons you’ll find at the grocery store. When they’re not in season, I’ll use lemon zest and a little lemon extract to get that vibrant flavor just right.
And for this pie? Either type of lemon works beautifully.
Let’s Talk Crust Options
This crust is so versatile! We love using:
All you need is crushed crackers or cookies + butter (use dairy-free if needed!). Press into your pie dish and you’re good to go.
Pro tip: Use a plant-based butter and coconut sweetened condensed milk in the filling for a completely dairy-free version that’s just as creamy and delicious.
Print
Cookie Crust Lemon Pie
Serves 6-8
Ingredients
Pecan Crust:
- 2 C Finely ground Gluten Free Graham Cracker Cookies and/or pecan cookies
- 5 Tbsp. Melted butter or alternative dairy free butter
Lemon Filling
- 3 large egg yolks or 4 small ones.
- 1/2 c. freshly squeezed lemon juice (Meyer’s when in season)
- 1 14 oz. can organic sweetened condensed milk or coconut milk
- 1/2–1 tsp. lemon extract
Optional: Lemon zest
Cinnamon Whip Cream
- 1 small carton heavy cream OR 1 So Delicious Coconut Cream for a wonderful dairy alternative.
- 1/3 cup powdered sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
Pre-heat oven to 350 degrees
Crust:
- To make crust – mix all ingredients together in bowl. Stir until blended.
- With your hands, press crust evenly into pie pan and up the sides.
- Smaller 9″ pie plate works best.
- Set aside. Do NOT pre-bake.
Pie
- For filling: in medium bowl beat egg yolks with sweetened condensed milk, lemon juice and lemon extract. Pour filling into prepared crust.
- Bake pie at 350 degrees for 35-40 minutes until it no longer jiggles. Let cool.
NOTE: In the mountains it takes 30 minutes to cook.
Serve with fresh berries and homemade cinnamon whip cream
Whipped Cream
- Whip all ingredients together and watch the deliciousness grow!
Keep refrigerated until ready to serve.
Notes
- Lemon Pie for a crowd Peg’s used double the recipe and used a 9 x 13 pan.
- To make this pie completely dairy free, use the alternative butter for the crust and use sweeten condensed coconut milk in the filling. If you’d like whipped cream, you can make coconut whipped cream.
Looking for More Mother’s Day Inspiration?
This pie is just one of our favorites to celebrate the mamas in your life. Whether you’re cooking a full meal or simply showing up with dessert, here are some more recipes we think your mom will love:
Whether your mom is near, far, or watching over you from above—this pie is made to be shared. It’s sunshine on a plate, made with love.
Thank you Cousin Erin for sharing the love with us! XOXO
Sharing the love! Poppa Tim with Gma and Gpa Curry celebrating Dad’s 92nd birthday!