Lemon Cookie Pie

Move over lemon meringue pie, there’s a new lemon dessert in town. This no-bake lemon cookie pie layers creamy lemon filling with crisp lemon cookies that soften into a dreamy cake-like texture as it chills. It’s bright, refreshing, and dangerously easy to devour. It’s the kind of dessert that has everyone asking for a second slice.

This is the kind of dessert that feels impressive but couldn’t be easier to make. No oven, no complicated steps, and no special equipment required. Just layer, chill, and let time do the work.

I especially love this recipe during the warmer months when turning on the oven sounds miserable, but it’s just as perfect for spring or summer gatherings, or anytime you’re craving something fresh and citrusy. The combination of tangy lemon cream and soft lemon cookies creates a texture somewhere between an icebox cake and a cream pie, making it nearly impossible to stop at one slice.

Why You’ll Love This Lemon Pie

• Completely no-bake
• Bright, fresh lemon flavor
• The cookies soften into a cake-like texture as it chills
• Perfect make-ahead dessert
• Light enough for spring and summer but delicious year-round
• It’s unlike any other lemon pie!

Ingredient Notes

• Graham Crackers – Serve as the base for the crust, giving it a sweet and slightly crunchy foundation for the pie. I also love the layering of flavors, with the graham cracker crust paired with lemon cookies in the filling.
• Cream Cheese – Adds a creamy, thick base for the filling, adding richness and body to the pie.
• Sweetened Condensed Milk – Adds sweetness and a smooth, creamy texture to the filling.
• Lemon Juice & Zest – Delivers the tart, citrusy flavor that defines classic lemon pie.
• Heavy Whipping Cream – Whipped to create a light and airy texture in the filling, adding volume and creaminess.
• Dry Milk Powder (optional) – Helps stabilize the whipped cream, keeping it firm and fluffy.
• Thin Crispy Cookies – Layering lemon cookies inside the pie which soften as it chills overnight. Adding extra kick of lemon with every bite!

Cookie Options

The most important tip you’ll need to know for making this recipe is that you MUST use thin, crispy cookies, as they are what will transform the texture into tender, buttery layers as the pie chills overnight. I chose Tate’s Bake Shop lemon cookies because they add the perfect balance of sweetness and crunch. However, any thin and crisp cookie will work!

Lemon Cookie Pie FAQs:

For more summer desserts, check out my:

• Lemon Cupcakes
• Strawberry Pizza
• Chocolate Chip Zucchini Bread
• Raspberry Cheesecake Crumble Bars
• Coconut Soaked Lime Cake
• Roasted Strawberry Cheesecake
• No-Churn Banana Pudding Ice Cream
• Strawberry Shortcake Cake

or try my Key Lime Cookie Pie!

Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this lemon cookie pie. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

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