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No-Bake Lemon Pie

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close up shot of a slice of No-Bake Lemon Pie garnished with lemon peel and a slice of lemon on a plate with a fork
Bursting with lemon flavor, this recipe combines creamy pudding and whipped cream on a crunchy homemade graham cracker crust to create this fluffy and sinful dessert.
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Table of Contents
  1. No-Bake Lemon Pie Ingredients
  2. How to Make This No-Bake Lemon Pie Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Bright and tangy, this no-bake lemon pie is one of our favorites. A buttery graham cracker crust is followed by a velvety lemon pudding and topped with light and airy whipped cream that tastes heavenly.

The refreshing taste of lemon is always a huge hit. Check out our lemon lasagna and lemon cheesecake for a few more of our favorite lemon desserts.

close up shot of a slice of No-Bake Lemon Pie garnished with lemon peel and 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)

PRO TIP:

If you can’t find crushed graham crackers, you can buy whole graham crackers and crush them yourself. Add graham crackers to a food processor and run on high for 30 seconds and then pulse until desired crumb texture or you can place the graham crackers in a plastic storage bag, seal and roll over with a rolling pin until crushed.

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.

No-Bake Lemon Pie process shot of melted butter 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.

No-Bake Lemon Pie process shot of graham cracker crumbs and sugar in a baking dish

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.

No-Bake Lemon Pie process shot of crust pressed into the baking dish

STEP FOUR: In a medium 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.

No-Bake Lemon Pie process shot of ingredients whisked together in a bowl

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

No-Bake Lemon Pie process shot of pudding mixture spread on top of the graham cracker crust

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.

No-Bake Lemon Pie process shot of whipped cream mixture spread on top of the pudding mixture

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

No-Bake Lemon Pie process shot of whipped cream spread on top of the pie

STEP EIGHT: Chill the lemon pie in the refrigerator or freezer until the creamy lemon filling is 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. 

No-Bake Lemon Pie process shot of lemon zest sprinkled on top of the pie

How to Serve

Serve this creamy lemon pie with candied lemons, which can be set on top of the dessert and stored that way. If you want to serve with fresh lemon slices on top, they need to be set on immediately before serving, or the juice from the lemon slice will run into the Cool Whip.

Make your no bake lemon pie even fancier with a lemon curl. Take a whole slice of lemon and cut a single slit to the middle. Give it a twist and place it on the pie.

Serve this easy dessert after a hearty meal with a scoop of our no-churn vanilla ice cream on the side.

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 a baking dish of No-Bake Lemon Pie garnished with lemon peel

Add a bit of sunshine to your plate with this no-bake lemon pudding pie. It is refreshing with sweet and tart flavors that mingle together to create the perfect dessert that all lemon lovers will adore.

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.

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close up shot of a slice of No-Bake Lemon Pie garnished with lemon peel and a slice of lemon on a plate with a fork

No-Bake Lemon Pie

5 from 1 vote
Bursting with lemon flavor, this recipe combines creamy pudding and whipped cream on a crunchy homemade graham cracker crust to create this fluffy and sinful dessert.
Prep Time 15 minutes
Total Time 45 minutes
Servings 9

Ingredients
  

  • ½ cup salted butter
  • cup graham cracker crumbs
  • ¼ cup granulated sugar
  • 6.8 ounces instant lemon pudding mix (two 3.4-ounce packages)
  • 2 cups whole milk or 2% milk
  • 1 teaspoon lemon zest
  • 8 ounces 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

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

Nutrition

Calories: 330kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 348mg | Potassium: 132mg | Fiber: 1g | Sugar: 16g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
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  1. Frances Barrera says

    The deserts sound very yummy 😋. So I would like to try them! I am so excited can’t wait to receive my baking cook book’s.