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a slice of lemon pie on a white plate with a fork, in front of the pie dish

No Bake Lemon Pie


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  • Author: Liz Thomson
  • Total Time: 4 hours 20 minutes
  • Yield: 1 pie 1x

Description

No Bake Lemon Pie is perfect for Spring! It’s bursting with lemon flavor and you’ll love the ease of making this simple, refreshing dessert!


Ingredients

Scale

For the Crust

  • 1 sleeve graham crackers (about 5oz)
  • 1 teaspoon sugar
  • 3/4 stick of butter (melted)

For the Lemon Filling

  • 8 oz cream cheese (softened)
  • 1 (3.4oz) box cheesecake flavored instant pudding
  • 1 cup milk
  • 1 teaspoon lemon extract
  • 1/2 cup powdered sugar
  • yellow food coloring gel
  • 1 (3.4oz) box lemon flavored instant pudding
  • 8 oz whipped topping, thawed

For the Topping:

  • 12 oz whipped topping, thawed
  • 1 lemon, sliced
  • mint leaves for garnish

Instructions

For the Crust

  1. In a food processor, place the graham crackers, and pulse them until they’re crushed into crumbs.  Add the sugar, and pulse again. 

  2. Pour the melted butter into the crumbs. Pulse a few times to blend into the crumbs. Place the crumbs in a 9 inch deep dish pie plate, and press them with your finger to form the bottom crust. Place the dish in the freezer.

For the Filling

  1. In the mixing bowl of a stand mixer, place the softened cream cheese, cheesecake flavored instant pudding, milk, lemon extract,  powdered sugar, and about 4-5 drops of the food coloring gel. Mix on low to blend all ingredients, scraping down the sides of the bowl. 

  2. Once all ingredients are incorporated, increase the speed to high and blend until the filling is smooth and creamy.  

  3. Remove the prepared pie crust from the freezer and pour the filling into the dish. Place the dish back in freezer for about 4 hours. 

  4. While the pie is setting, place the 8 ounce tub of cool whip in the refrigerator to thaw.  

  5. After 4 hours, make the next layer: place the softened cool whip and the lemon instant pudding in the mixing bowl of your stand mixer and mix on low until combined. Increase the speed to medium and mix until fluffy.

  6. Remove the pie dish from the freezer and pour the cool whip layer on top of the lemon layer, and place the dish back in the freezer. Leave the lemon pie in the freezer overnight for best results. Place the 12 ounce tub of cool whip in the refrigerator to thaw.  

  7. The next morning, remove the pie from the freezer and remove the cool whip from the refrigerator.  Stir the cool whip, just until mixed, and pile on top of the frozen pie. You can use as much or as little of the cool whip to top the pie as you would like. After you’ve put the cool whip on the pie, place the pie back in the freezer, and leave it until time to serve. 

  8. When ready to serve, place a lemon slice, and a sprig on mint on top for garnish.  You can also dollop more cool whip on top if desired.   

  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American