Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake Lemon Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 9 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This no bake lemon pie is a creamy, cool dessert bursting with fresh lemon flavor. Made quickly with simple ingredients, it features a buttery graham cracker crust topped with layers of tangy lemon pudding and fluffy whipped topping, perfect for a refreshing summer treat or any occasion.

Ingredients

Crust

  • ½ cup salted butter
  • 1¾ cup graham cracker crumbs
  • ¼ cup granulated sugar

Filling

  • 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, divided in half (4 ounces + 4 ounces)

Instructions

  1. Melt Butter and Mix Crust: Place the butter in an 8×8 square glass baking dish and microwave for 30 to 45 seconds until melted. Add the graham cracker crumbs and sugar directly into the baking dish and mix with the melted butter until combined.
  2. Press Crust and Chill: Press the graham cracker mixture evenly across the bottom of the baking dish. Place the dish in the freezer to firm up the crust while preparing the pudding.
  3. Prepare Lemon Pudding: In a mixing bowl, whisk together the instant lemon pudding mix, milk, and lemon zest. Continue whisking until the pudding thickens to a creamy consistency.
  4. Layer First Pudding: Scoop 1 cup of the thickened pudding from the mixing bowl and spread it evenly over the chilled graham cracker crust in the baking dish.
  5. Combine Pudding and Whipped Topping: Fold half of the Cool Whip (4 ounces) into the remaining pudding mixture gently to blend. Spread this pudding-whipped topping layer evenly over the first pudding layer in the dish.
  6. Add Final Whipped Topping Layer: Gently scoop the remaining Cool Whip (4 ounces) and spread it evenly on top, being careful not to mix it into the layers below.
  7. Chill to Set: Refrigerate or freeze the lemon pie until it is fully set. Before serving, top with additional lemon zest for a fresh finish.

Notes

  • If you don’t have an 8×8 square pan, you can use a 9-inch round cake pan instead for this dessert.
  • For the best texture, it is better to overmix the pudding to ensure all powder dissolves completely rather than undermix.
  • Chilling the pie overnight enhances the firmness and makes it easier to slice into clean pieces.

Find it online: https://suerecipe.com/no-bake-lemon-pie-recipe/