No Bake Lemon Pie 🍋
This refreshing No Bake Lemon Pie is the perfect easy dessert for any occasion! With a delightful graham cracker crust, a zesty lemon cheesecake filling, and a fluffy whipped cream topping, it's a treat everyone will love.
Equipment
- Pie Pan
- Electric Mixer
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 ounces cream cheese softened to room temperature
- 3.5 ounces instant lemon pudding mix
- 1 1/2 cups whole milk cold
- 1 tablespoon lemon zest
Whipped Cream Topping
- 1 cup heavy cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest for topping, optional
- Fresh lemon slices for garnish, optional
- raspberries for garnish, optional
- mint leaves for garnish, optional
Instructions
- Craft Your Graham Cracker Base: Lightly mist an 8-inch to 9.5-inch pie pan with cooking spray. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press this crumb mixture firmly into the bottom of the prepared pie pan. Use the flat bottom of a measuring cup to get a compact, even crust. Place the crust in the refrigerator to chill for at least 30 minutes.
- Whip Up the Zesty Lemon Filling: In a separate medium bowl, beat the softened cream cheese with an electric mixer until it's perfectly smooth. Gradually add the instant lemon pudding mix, continuing to beat until the mixture is creamy and fully combined. Slowly pour in the cold whole milk, mixing it in small portions. Beat well after each addition, pausing for a minute or two between increments (about 2-3 times) to help the pudding thicken properly. Finally, stir in the lemon zest. Pour this luscious lemon filling into your chilled graham cracker crust. Return the pie to the refrigerator and chill for a minimum of 3 hours, ensuring it sets up beautifully and firmly.
- Add a Fluffy Whipped Cream Finish: In a large, cold bowl, whip the cold heavy cream with an electric mixer until soft peaks begin to form. Gently add the powdered sugar and vanilla extract, then continue whipping until stiff peaks are achieved. Carefully spread the fresh whipped cream evenly over the top of your thoroughly chilled lemon pie. For an extra pop of flavor and elegance, sprinkle with the additional lemon zest. If you like, adorn your pie with fresh lemon slices, vibrant raspberries, and fragrant mint leaves just before serving.
Notes
Nutrition Information (per serving):
Calories: 374 kcal
Total Carbs: 31g
Net Carbs: 30g
Fats: 26g
Protein: 4g
Calories: 374 kcal
Total Carbs: 31g
Net Carbs: 30g
Fats: 26g
Protein: 4g
