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 10minutes
Chill Time 3hours
Servings 10
Calories 374kcal
Author Trish - Mom On Timeout
Ingredients
Graham Cracker Crust
1 1/2cupsgraham cracker crumbs
1/3cupgranulated sugar
6tbspunsalted butter melted
Lemon Cheesecake Filling
8ozcream cheesesoftened
2cupswhole milk
3.5ozinstant lemon pudding mix
1tbsplemon zest
Whipped Cream Topping
1cupheavy creamcold
2tbsppowdered sugar
1tsp vanilla extract
1tbsplemon 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.
Lemon Cheesecake Filling
In a medium bowl, beat cream cheese until smooth.
Add pudding mix and beat until creamy and combined.
Slowly add milk, beating until creamy, thick and smooth.
Beat in lemon zest.
Pour mixture into prepared pie shell.
Chill for at least 3 hours. The pie will set up firmly during this time.
Whipped Cream
In a large bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
Spread whipped cream on top of chilled pie.
Top with additional lemon zest.
Garnish with lemons, mint, and raspberries before serving, if desired
Video
Notes
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!