No Bake Lemon Pie with Gingersnap Crust

No Bake Lemon Pie with Gingersnap Crust by

Gigi Stewart, M.A.


Shopping List

  • 2 cups gingersnap cookie crumbs (1 bag Pamela’s Small Bites Gingersnaps)
  • 1/3 cup butter, melted
  • 1 can sweetened condensed milk (prefer organic)
  • ½ cup fresh squeezed lemon juice
  • 1 cup heavy whipping cream (or your favorite gluten-free whipped topping), whipped to semi-stiff consistency for topping pie
  • Optional garnish: whipped topping, lemon slices, additional gingersnap cookies or crumbs



  1. Combine cookie crumbs and melted butter in a bowl; toss to coat crumbs. Press into a glass pie plate evenly then set aside.
  2. In a separate bowl, whisk milk and lemon juice until smooth. Pour into crust. Refrigerate until set, approximately 4 hours.
  3. Whip the cream and top pie just prior to serving. Garnish as desired.
  4. Store pie in refrigerator until ready to serve.