No-Bake Lemon Pie

 

close up shot of a slice of Lemon Pie topped with a slice of lemon on a plate
No-bake Lemon Cream Pie is creamy, sweet, and tart, with layers of a graham cracker crust, a zesty lemon filling, and a light whipped cream topping.
Jump to Recipe
Table of Contents
  1. No-Bake Lemon Pie Ingredients
  2. Substitutions and Additions
  3. How to Make This No-Bake Lemon Pie Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

No-bake lemon pie is sweet, creamy, and bursting with lemon flavor. A crunchy graham cracker crust is covered with a zesty lemon layer, and topped with fluffy whipped cream. This yummy no-bake lemon pie can be put together, from start to finish, in just 45 minutes. 

If you love tangy lemon desserts you’ll want to make lemon brownies, lemon crinkle cookies, and old fashioned lemon bars

close up shot of a slice of Lemon Pie topped with a slice of lemon on a plate

No-Bake Lemon Pie Ingredients

No-Bake Lemon Pie raw ingredients that are labeled

You will need:

  • ½ cup of salted butter
  • 1¾ cup of graham cracker crumbs
  • ¼ cup of granulated sugar
  • 2 (3.4-ounce) packages of instant lemon pudding mix
  • 2 cups of whole or 2% milk
  • 1 teaspoon of lemon zest
  • 8-ounce tub of whipped topping (Cool Whip)

Substitutions and Additions

GRAHAM CRUST: In place of the graham crackers, you could also make a crust using crushed vanilla wafers or even a shortbread crust if you prefer. 

LEMON LAYER: Lemon pudding is an easy way to make this layer, but you could substitute it with lemon pie filling or lemon curd. Add lemon zest to your lemon layer, or sprinkle a little bit on top for a pop of bright color. 

TOPPING: Lemon zest is the classic choice for the top of this lemon ice box pie. You could also sprinkle chopped nuts or toasted coconut. How about fresh raspberries for a burst of rich color?

WHIPPED CREAM: In place of Cool Whip, you can use our homemade whipped cream for this great recipe.

How to Make This No-Bake Lemon Pie Recipe

STEP ONE: Place the butter in an 8×8 square glass baking dish and microwave for 30 to 45 seconds to melt butter.

PRO TIP: If you don’t have an 8×8 square pan, you can make this a round dessert using a round 9-inch pie plate.

melted butter placed in a baking dish

STEP TWO: Add the graham cracker crumbs and sugar directly into the baking dish and mix with the melted butter to combine.

graham cracker crumbs and sugar placed in the baking dish of melted butter

STEP THREE: Press the graham cracker mixture evenly across the bottom of the baking dish and place it in the freezer to firm up while preparing pudding.

graham cracker crumbs pressed into the bottom of the baking dish

STEP FOUR: In a mixing bowl, whisk together the contents of the pudding packages, milk, and lemon zest. Continue whisking until the pudding thickens.

PRO TIP: For this recipe, it is better to overmix rather than undermix to ensure that all the pudding has dissolved.

STEP FIVE: Scoop 1 cup of pudding from the mixing bowl and spread it evenly over the chilled graham cracker crust.

pudding mixture spread on top of the graham cracker crumbs in a baking dish

STEP SIX: 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.  

whipped topping and pudding mixture spread on top of the pudding layer in the baking dish

STEP SEVEN: Gently scoop the remaining whipped topping into the baking dish and spread evenly. Be careful not to mix into the layers below.

whipped topping spread on top of the pudding layer in the baking dish

STEP EIGHT: Chill the lemon pie in the refrigerator or freezer until set. Top with lemon zest and serve.

PRO TIP: Chilling this easy lemon dessert overnight will make it easier to cut and give it a thicker consistency. 

pie topped with lemon zest in a baking dish

How to Serve

This sweet and tart lemon pie would be perfect to serve at a brunch or shower. Enjoy your pie with a refreshing drink like raspberry iced tea. Garnish your easy no-bake pie with candied lemons, fresh lemon slices, or a lemon curl. To 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. If you want to serve your pie with fresh lemon slices, place them on immediately before serving. 

Storage

IN THE FRIDGE: Cover this no-bake lemon icebox pie with plastic wrap and refrigerate for up to 3 days. 

IN THE FREEZER: Freeze this easy lemon cream pie in an airtight container for up to three months. 

close up shot of lemon pie in a baking dish with a slice missing

No-bake Lemon Cream Pie is a delectable dessert for anyone who loves the tangy taste of lemon. Outrageously good, the creamy and tart lemon filling goes perfectly with the light whipped cream topping and buttery graham cracker crust. Quick and easy, you’ll love making this bright and lemony homemade pie. 

Frequently Asked Questions

Can I freeze this simple pie? 

You can freeze this easy lemon pie recipe. It also makes a delicious frozen treat if you’d like to serve it straight out of the freezer.

How do I store the pie? 

Leftover pie can be stored in the refrigerator for up to three days covered in plastic wrap. It can also be frozen for up to three months.

Can I substitute homemade whipped cream for Cool Whip? 

You can make your own whipped cream and use it in place of the Cool Whip for this no-bake recipe.

More Recipes You’ll Love

close up shot of a slice of Lemon Pie topped with a slice of lemon on a plate

No-Bake Lemon Pie

No-bake Lemon Cream Pie is creamy, sweet, and tart, with layers of a graham cracker crust, a zesty lemon filling, and a light whipped cream topping.
5 from 1 vote
Prep Time 15 mins
Chill Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

  • ½ cup salted butter
  • cup graham cracker crumbs
  • ¼ cup granulated sugar
  • 6.8 ounces instant lemon pudding mix
  • 2 cups whole or 2% milk
  • 1 teaspoon lemon zest
  • 8 ounces whipped topping, Cool Whip

Instructions
 

  • Place the butter in an 8×8 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 in the freezer to firm up while preparing 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

  • If you don’t have an 8×8 square pan, you can make this a round dessert using a round 9-inch cake pan.
  • For this recipe, it is better to overmix rather than undermix to ensure that all of the pudding has dissolved.
  • Chilling this dessert overnight will make it easier to cut and give it a thicker consistency.

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

The Black Friday Deals

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤