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.
Ingredients
- ½ cup salted butter
- 1¾ 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 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.
Notes
- 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.