No Bake Lemon Pie

lemon pie topped with whipped cream on white plate with sliced lemons in background.

4.87 from 29 votes

This easy No Bake Lemon Pie is perfect for hot summer days! Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. Delicious!

Course Dessert

Cuisine American

Keyword lemon pie, no bake

Prep Time 10

Chill Time 3

Servings

Calories 374kcal

Author Trish - Mom On Timeout

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter melted

Lemon Cheesecake Filling

8 oz cream cheese room temperature
3.5 oz instant lemon pudding mix
1 ½ cups whole milk
1 tablespoon lemon zest

Whipped Cream Topping

1 cup heavy cream cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
lemon zest and slices, raspberries and mint to garnish pie

Instructions

Graham Cracker Crust

Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons unsalted butter

Lemon Cheesecake Filling

In a medium bowl, beat cream cheese until smooth.
8 oz cream cheese
Add pudding mix and beat well until creamy and combined.
3.5 oz instant lemon pudding mix
Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
1 ½ cups whole milk
Beat in lemon zest. Pour mixture into prepared pie shell.
1 tablespoon lemon zest
Chill for at least 3 hours. The pie will set up firmly during this time.

Whipped Cream

In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
Spread whipped cream on top of chilled pie.
Top with additional lemon zest.
1 tablespoon lemon zest
Garnish with lemons, mint, and raspberries before serving, if desired
lemon zest and slices, raspberries and mint to garnish pie

Video

Notes

I found that in order to ensure that the pudding set up properly, I beat it increments. I added the milk all at once, beat it, and let it sit for 1-2 minutes to let it thicken up, before I beat it again. I did this 2-3 times. This is an optional step, but it helps ensure the pudding sets properly.
When beating your filling, it is better to over mix it than under mix it so that the pudding dissolves completely.
If your cream cheese isn’t softened enough, you might end up with a lumpy filling, which still tastes delicious, but doesn’t look good.
A store bought graham cracker crust can be used instead (as I did in the video) if you prefer.
The graham cracker crust can be baked if you prefer. Preheat oven to 375F. Bake for 7 minutes.
Instead of using freshly whipped cream, you can also use frozen whipped topping - just thaw first!

*Recipe updated 3/12/21.

Nutrition