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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


  • 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


  • 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 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.


  • If you don’t have an 8x8 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.