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No-Bake Lemon Pie
No-bake lemon pie is a creamy dessert that’s bursting with lemon flavor. This tangy pie is layers of a graham cracker crust, lemon pudding, and fluffy whipped cream.
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Sweet and tart, no-bake lemon pie is a creamy dessert with a crunchy graham cracker crust covered with a zesty lemon layer and topped with fluffy whipped cream. This yummy pie is an outrageously good dessert for anyone who loves the tangy taste of lemon.
MORE RECIPES: Mini Lemon Meringue Pies | Key Lime Pie | Lemon Brownies
No-Bake Lemon Pie
Bright, tangy, and bursting with lemon flavor, this no-bake lemon pie combines creamy pudding and whipped cream on a crunchy homemade graham cracker crust. This fluffy no-bake lemon pie can be put together, from start to finish, in just 45 minutes.
Quick and easy, you’ll love making this homemade lemon pie for potlucks, picnics, and gatherings with friends and family. Serve your zesty lemon pie garnished with candied lemons, a lemon curl, or even fresh lemon slices. If you want to serve your pie with fresh lemon slices they need to be set on immediately before serving, or the juice from the lemon slice will run into the Cool Whip.
Enjoy a slice of no-bake lemon pie with a refreshing glass of raspberry iced tea. Soon to be one of your favorites, this delectable creamy pie would also be perfect to serve at a brunch or shower.
No-Bake Lemon Pie Ingredients
- Butter - salted butter
- Graham cracker - graham cracker crumbs
- Sugar - granulated sugar
- Instant pudding - lemon instant pudding mix
- Milk - whole milk or 2% milk
- Lemon - lemon zest
- Cool Whip
The velvety lemon layer is easy to make with lemon pudding, but you could also substitute it with lemon pie filling or lemon curd. For this recipe, it is better to overmix rather than undermix to ensure that all of the pudding has dissolved.
Lemon zest is the classic topping choice for this lemon icebox pie for a pop of bright color, but you could also top your pie with a sprinkle of chopped nuts, toasted coconut, or even a handful of fresh raspberries for a burst of rich color.
Chilling this pie overnight will make it easier to cut and serve and will give it a thicker consistency. If you don’t have an 8x8 square pan, you can make this a round dessert using a round 9-inch cake pan.
How to Make No-Bake Lemon Pie
FIRST STEP: Place the butter in an 8x8 square glass baking dish and microwave for 30 to 45 seconds to melt butter.
SECOND STEP: Add the graham cracker crumbs and sugar directly into the baking dish and mix with the melted butter to combine.
THIRD STEP: Press the graham cracker mixture evenly across the bottom of the baking dish and place it in the freezer to firm up while preparing the pudding.
FOURTH STEP: In a mixing bowl, whisk together the contents of the pudding packages, milk, and lemon zest. Continue whisking until the pudding thickens.
FIFTH STEP: Scoop 1 cup of pudding from the mixing bowl and spread it evenly over the chilled graham cracker crust.
SIXTH STEP: Fold ½ of the container of whipped topping (4 ounces) into the remaining pudding in the mixing bowl. Spread this layer of pudding/whipped topping evenly over the pudding layer in the baking dish.
SEVENTH STEP: Gently scoop the remaining whipped topping into the baking dish and spread evenly. Be careful not to mix into the layers below.
EIGHTH STEP: Chill the lemon pie in the refrigerator or freezer until set. Top with lemon zest and serve.
Can I use homemade whipped cream?
Yes, you can make your own whipped cream and use it in place of the Cool Whip for this no-bake recipe.
Do I have to use a graham cracker crust?
If you prefer, you could also make a crust using crushed vanilla wafers or even a shortbread crust in place of the graham crackers.
Can I freeze this lemon pie?
You can freeze this easy pie recipe, and you can even enjoy a slice of frozen pie, serving it straight out of the freezer. Leftover pie can be stored in the freezer for up to three months or in the refrigerator covered in plastic wrap for up to three days.
How do I make a lemon curl?
Take a whole slice of lemon and cut a single slit to the middle, then twist it and place it on the pie.
How to Store No-Bake Lemon Pie
IN THE FRIDGE: Store leftover no-bake lemon pie covered with plastic wrap in the refrigerator for up to 3 days.
IN THE FREEZER: This easy lemon cream pie can be frozen in an airtight container and stored in the freezer for up to three months.
No-Bake Lemon Pie
No-bake lemon pie is a creamy dessert that’s bursting with lemon flavor. This tangy pie is layers of a graham cracker crust, lemon pudding, and fluffy whipped cream.
Prep Time 15 minutes
Total Time 45 minutes
Servings 9 servings
Ingredients
- ½ cup salted butter
- 1¾ cup graham cracker crumbs
- ¼ cup granulated sugar
- 6.8 ounces instant lemon pudding mix (two 3.4-ounce packages)
- 2 cups whole milk or 2% milk
- 1 teaspoon lemon zest
- 8 ounces Cool Whip
Instructions
- Place the butter in an 8x8 square glass baking dish and microwave for 30 to 45 seconds to melt butter.
- Add the graham cracker crumbs and sugar directly into the baking dish and mix with the melted butter to combine.
- Press the graham cracker mixture evenly across the bottom of the baking dish and place it in the freezer to firm up while preparing the pudding.
- In a mixing bowl, whisk together the contents of the pudding packages, milk, and lemon zest. Continue whisking until the pudding thickens.
- Scoop 1 cup of pudding from the mixing bowl and spread it evenly over the chilled graham cracker crust.
- Fold ½ of the container of whipped topping (4 ounces) into the remaining pudding in the mixing bowl. Spread this layer of pudding/whipped topping evenly over the pudding layer in the baking dish.
- Gently scoop the remaining whipped topping into the baking dish and spread evenly. Be careful not to mix into the layers below.
- Chill the lemon pie in the refrigerator or freezer until set. Top with lemon zest and serve.
Notes
Pro Tip: If you don’t have an 8x8 square pan, you can make this a round dessert using a round 9-inch cake pan.
Pro Tip: For this recipe, it is better to overmix rather than undermix to ensure that all of the pudding has dissolved.
Pro Tip: Chilling this dessert overnight will make it easier to cut and give it a thicker consistency.
Nutrition
Calories: 329kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 336mg | Potassium: 142mg | Fiber: 1g | Sugar: 16g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
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