This no-bake lemon pie with granola is one of those easy to make yet delicious pies. The fact that there is no need for an oven to make this pie is wonderful. If you are worried, however, about ending up with a weird textured pie (as may happen sometimes with no-bake pies), do not sorry at all.

As you can see in the pictures here, you will get the most decadent texture. The filling is soft and creamy. Meanwhile, this crust is quite particular, as we decided on using granola for it. We used a really good granola though. But you can use whichever one you want really. The resulting crust is simply delicious. Crunchy, crispy and so full of flavor. You have to try it.

Plus, it goes perfectly with the creamy lemon filling. Then to decorate, we use some whipped cream and lemon zest. So we keep it simple, like most of the time, if you know us, you already know.

Something interesting to note, is that this pie could really work (like some other recipes wouldn’t really as much, in my opinion) and taste as good if you use a sweetener instead of sugar. Just as a note, make sure to use one that has a similar texture to regular sugar. If you were to use a liquid one, the whole proportion of the recipe would change and the texture wouldn’t be the one that is intented here.

Personally, I love lemon or lime desserts. This flavor goes great with everything dairy. It cuts the creaminess and the richness of dairy.

If you like this recipe, you have to go see our classic lemon meringue pie. You will, no doubt, really like it! It is a more complicated recipe than this one, but totally worth the time and effort.

No-bake lemon pie with granola

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Prep Time 30 minutes mins

Cook Time 3 minutes mins

Refrigeration Time: 4 hours hrs 15 minutes mins

Total Time 4 hours hrs 48 minutes mins

Servings: 10

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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For the crust:

• 2 1/2 C granola (we used Terra Artesana granola, a Mexican brand)
• 4 tbsp (2.12 oz) (60 gr) unsalted butter, melted

For the filling and topping:

• 1/2 C (4 fl oz) (120 ml) natural lemon juice
• The zest of 2 limes or 1 lemon
• 1/2 C (3.53 oz) (100 gr) granulated sugar or sugar substitute
• 1 pinch salt
• 3 tbsp (0.85 oz) (24 gr) cornstarch
• 1 C (7.95 oz) (225 gr) cream cheese, at room temperature
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1 1/4 C (10.15 fl oz) (300 ml) whipping cream, really cold
• 3/4 C (6 fl oz) (180 ml) whipped cream, for decorating (optional)
• Lemon zest, for decorating (optional)

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Equipment

• 1 Glass pie dish

Method

 

For the crust:

1. Crush the granola in a blender or food processor to a fine powder and place in a large bowl.
2. Add the butter and mix with your hands or a spoon until you obtain a sandy dough.
3. Place this dough in a circular pie pan or springform pan of approximately 20 cm in diameter and flatten with your hands or with the same spoon until a firm base is formed. Refrigerate while preparing the filling.

For the filling and topping:

1. In a small saucepan, add the lemon juice with the lemon zest, sweetener, salt and cornstarch. Mix with a balloon whisk until everything is perfectly integrated and then place the pot over medium-low heat. Cook for 3-5 minutes, stirring with the same whisk, until a thick mixture forms.
2. Remove the pot from the heat, pour this cream into a medium heatproof bowl and cover it with plastic wrap, which should touch the surface of the cream so that it does not crust. Refrigerate the cream for 15 minutes to cool and firm up.
3. Separately, in a large bowl add the cream cheese with the vanilla extract and beat with an electric mixer or a balloon whisk for 1 minute to soften. Once cool, add the lemon cream and beat for 1 more minute until a smooth and homogeneous mixture is formed. Add the whipping cream and beat again for 2 minutes until stiff peaks form.
4. Carefully pour this mixture into the pie base and spread it with a rubber spatula or spoon so that it is evenly spread over the entire surface. Cover the pie with plastic wrap and refrigerate for at least 4 hours or preferably overnight to firm up the filling. Once the pie is refrigerated, decorate with the whipped cream and lemon zest and it's ready.

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Let us know how it was!