Cream cheese, fresh lemon juice, sour cream, Cool Whip, and a buttery graham cracker crust make this Creamy Florida Lemon Pie irresistible.
This pie didn’t come from a fancy cookbook or some glossy baking blog. It came from a humid kitchen in central Florida, where I stood barefoot, tired, and craving something bright. I’d just come back from a long, sticky walk (you know the kind—where your flip-flops start making that suction sound?), and I was desperate for something cool, tart, and creamy. Something that screamed “sunshine” but didn’t make me turn on the oven for an hour.
I opened the fridge, saw the cream cheese, a lemon, some Cool Whip, and suddenly remembered my grandma’s old “lemon icebox pie” that she’d make whenever company came over. This version? It’s a little different—less formal, a bit creamier, and honestly, it’s got my own spin. But man… that first bite brought me right back to her old porch, cicadas humming in the background, and an ice-cold glass of sweet tea on the railing.
Why You’ll Love This Creamy Florida Lemon Pie Recipe?
I mean, I want to say this pie is foolproof, but then I remember the time I accidentally used salted butter in the crust and somehow still got compliments. So… let’s say it’s pretty forgiving. It’s creamy without being heavy, tangy without going full sour patch kid, and you don’t even need a mixer if you’re patient with a whisk. Also: you can totally make this with one bowl and a spoon if it’s been a day and you don’t want to deal with dishes. Sound familiar?
No eggs. No gelatin. No fancy steps. Just mix, chill, and hope no one steals the last slice when you’re not looking.
Ingredient Notes:
Let’s be honest—half of this pie’s charm is how chill the ingredients are. Here’s the lowdown, plus my unfiltered thoughts:
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Graham cracker crumbs – You could crush your own, but honestly? Just buy the pre-crushed box. Life’s too short.
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Butter – Melted. Salty or unsalted? I’ve used both. If you’re using salted, maybe cut back the added sugar a smidge.
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Sugar – Granulated works best here, though I’ve once used brown sugar and didn’t hate it.
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Cream Cheese – Philly is my go-to. Store-brand works, but the texture is just a bit… different. You do you.
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Sour Cream – Adds that zing. Full-fat is your friend here.
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Fresh Lemon Juice & Zest – Bottled juice? I won’t judge, but the real stuff makes this pie sing.
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Cool Whip – Yep, the tub. I know, I know—it’s not fancy. But it’s what makes the pie so smooth and nostalgic.
How To Make Creamy Florida Lemon Pie?
Step 1: Crust Things First
Mix your graham crumbs, sugar, and melted butter in a bowl until it looks like wet sand (and smells like happiness). Press it into a pie pan, making sure you go up the sides. I like using a flat-bottomed glass to really pack it in. Bake it at 350°F for 8 minutes. Don’t skip this part—it helps everything hold together. Cool it down completely while you make the filling.
Step 2: Creamy Dreams Begin
In a large bowl, mix the cream cheese, sugar, and sour cream until smooth. I use a hand mixer, but I’ve also done it by hand during a power outage—just took some serious elbow grease. Once it’s silky, add your lemon juice and zest. Fold in the Cool Whip like you’re tucking it in for a nap—gently, lovingly.
Step 3: Assemble the Sunshine
Pour the filling into your cooled crust. Smooth the top with a spatula (or just swirl it around with the back of a spoon and call it “artsy”). Cover it and let it chill in the fridge for 3 to 4 hours. It’ll set up beautifully, I promise.
Want To Save This Recipe?
Step 4: Garnish? Optional. But Fun.
A dollop of Cool Whip and a slice of lemon makes it look super impressive. Like, “I totally didn’t throw this together in 10 minutes” impressive.
Storage Options:
This keeps really well in the fridge for up to 5 days. Just cover it tight so it doesn’t dry out. I’ve also frozen slices individually (wrapped in wax paper and tossed in a container) and eaten them half-thawed like some sort of lemon pie popsicle. No regrets.
Variations and Substitutions:
Sometimes you’re out of stuff. Sometimes you just wanna play. I get it. Try these:
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Cookie crusts: Crushed shortbread or vanilla wafers work great too.
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Greek yogurt for sour cream: Works in a pinch! Just make sure it’s not flavored. Lemon pie with strawberry yogurt? Eh.
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Whipped cream instead of Cool Whip: Totally fine. Just don’t overwhip it—you want soft peaks, not butter.
What to Serve with Creamy Florida Lemon Pie?
This pie’s a scene-stealer, but it plays nice with others.
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Hot coffee – The bitterness balances that creamy sweetness.
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Iced tea with mint – For the full Florida porch moment.
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Fresh berries – If you’re feeling fancy (or just have some that need using up).
Frequently Asked Questions:
Can I make this ahead of time?
Yes! In fact, you should. It needs time to chill, and it somehow tastes even better on day two.
Do I have to use Cool Whip?
Nope. Whipped cream works too, but Cool Whip gives it that classic diner-pie fluff. Totally your call.
Can I freeze it?
Heck yes. Freeze it whole or in slices. Eat it straight from the freezer or let it thaw a bit—it’s ridiculously good either way.
So there it is: my sweet, tangy, creamy Florida escape in a pie dish. It’s simple. It’s nostalgic. And it’s surprisingly addictive. Honestly, if you make it once, don’t be shocked if it becomes your thing. Like, people-start-requesting-it-at-every-picnic kind of thing.
If you try it, tell me how it goes. Did you eat it straight from the pan like I may have done once? Did your grandma ask for the recipe? I’m all ears.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Florida Lemon Pie
Ingredients
For the Graham Cracker Crust:
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup unsalted butter melted
For the Lemon Cream Filling:
- 2 packages 8 ounces each cream cheese, softened
- 2/3 cup granulated sugar
- 1 cup full-fat sour cream
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tub 4 ounces whipped topping (such as Cool Whip)
Instructions
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles damp sand. Firmly press the mixture into a 9-inch pie plate, covering the bottom and up the sides evenly. For smaller servings, this can be divided into two smaller pie dishes. Bake the crust in a preheated 350°F (175°C) oven for approximately 8 minutes. Remove from the oven and allow it to cool completely before adding the filling.
Prepare the Filling
- In a large bowl, combine the softened cream cheese, granulated sugar, and sour cream. Using a hand mixer or stand mixer, beat the mixture on medium speed until smooth and creamy. Add the freshly squeezed lemon juice and zest, and mix until fully incorporated. Gently fold in the whipped topping until the mixture is uniform and fluffy.
Assemble and Chill
- Transfer the filling into the cooled graham cracker crust, smoothing the top with a spatula. Cover the pie and refrigerate for 3 to 4 hours, or until fully set and chilled through.
- Optional Garnish: Prior to serving, garnish with a dollop of whipped topping and a thin slice of fresh lemon, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
