‘five-minute miracle’—chill it, slice it, and watch it vanish before dinner’s even done.

For a slightly tangier pie, increase the lemon juice to 2/3 cup and add an extra pinch of salt; the filling will be a bit softer but still sliceable when very cold. If you prefer a faintly toasted flavor and a slightly firmer crust, bake the graham cracker crust at 350°F (175°C) for 8–10 minutes, then cool completely before filling—this adds a subtle nuttiness without complicating the recipe. To save even more time, you can use a store-bought 9-inch graham cracker crust; you may have a little extra filling, which can be chilled in small ramekins for cook’s treats. For a key lime–style twist, swap the lemon juice and zest for lime and garnish with thin lime slices. If you need to make it ahead, the pie keeps well, tightly covered, in the refrigerator for up to 3 days; add any whipped cream or fresh fruit just before serving so the top stays smooth and the crust doesn’t soften. For a slightly lighter version, you can replace half of the heavy cream with plain Greek yogurt, folding it into the lemon-condensed milk mixture for a tangy, mousse-like texture.