No-Bake Lemon Pudding Pie

Why You’ll Love This Recipe

This No-Bake Lemon Pudding Pie is a deliciously light and refreshing dessert that combines the tartness of fresh lemon with a smooth, creamy pudding filling. The graham cracker crust adds the perfect amount of crunch and sweetness. It’s incredibly easy to make, no baking required, and it’s a great treat for warm weather, holidays, or when you need a no-fuss dessert to impress your guests. Plus, it’s a wonderful make-ahead option, meaning less work for you when it’s time to serve!

Ingredients

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup melted butter

• 1 package (3.4 ounces) instant lemon pudding mix

• 2 cups cold milk

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• Fresh lemon slices for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon to pack it tightly. Refrigerate the crust while you prepare the filling.

2. Make the pudding filling: In a large mixing bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes until it thickens. Stir in the vanilla extract and set aside.

3. Make the whipped cream: In a separate bowl, use a hand mixer to beat the heavy whipping cream and powdered sugar on high until soft peaks form. This should take about 3-4 minutes.

4. Combine the pudding and whipped cream: Gently fold the whipped cream into the lemon pudding mixture until well combined and smooth.

5. Assemble the pie: Pour the lemon pudding mixture into the prepared graham cracker crust, smoothing the top with a spatula.

6. Chill: Refrigerate the pie for at least 4 hours, or until it is set and firm to the touch.

7. Serve: Once the pie is set, garnish with fresh lemon slices if desired, and serve chilled.

Servings and Timing

• Servings: This recipe makes 8 slices.

• Prep Time: 15 minutes

• Chill Time: 4 hours

• Total Time: 4 hours 15 minutes

Variations

• Lemon Curd: For a more intense lemon flavor, you can add a few tablespoons of lemon curd to the filling.

• Different Crusts: You can swap the graham cracker crust for an Oreo crust or a crushed shortbread cookie crust to change up the flavor.

• Dairy-Free Version: Use coconut cream or dairy-free whipped cream and almond or oat milk to make this pie dairy-free.

• Berry Topping: Top the pie with fresh berries like blueberries, raspberries, or strawberries for added color and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: This pie is served chilled, so no reheating is needed. Simply remove it from the fridge when ready to serve.

FAQs

1. Can I use fresh lemon juice instead of the instant pudding mix?

While fresh lemon juice provides a great tangy flavor, the instant pudding mix is necessary for this recipe as it helps the filling set. You could try making a homemade lemon pudding if you prefer, but it will require different ingredients and steps.

2. Can I make this pie ahead of time?

Yes! This pie is a fantastic make-ahead dessert. Simply prepare it a day or two before you plan to serve it, and store it in the refrigerator.

3. Can I use a store-bought pie crust?

Absolutely! If you’re in a hurry, you can use a pre-made graham cracker or cookie crust. Just skip the step of making the crust and proceed with preparing the filling.

4. How long does it take for the pie to set?

The pie needs at least 4 hours in the fridge to set properly, but it can be chilled overnight if you’d like to make it ahead of time.

5. Can I make this pie with a different flavor of pudding?

Yes, you can substitute the lemon pudding mix with other flavors such as vanilla, chocolate, or even cheesecake for a different twist.

6. Can I use a different type of whipped topping?

If you don’t want to make fresh whipped cream, you can substitute with a store-bought whipped topping like Cool Whip. Just be sure to fold it in gently with the pudding mixture.

7. Can I freeze this pie?

You can freeze this pie, but the texture may change slightly once thawed. If freezing, make sure to cover it tightly with plastic wrap or aluminum foil. Allow it to thaw in the fridge for several hours before serving.

8. Can I add more lemon zest for extra flavor?

Absolutely! Adding more lemon zest will intensify the lemon flavor, and it also makes for a nice garnish on top of the pie.

9. Can I use regular milk instead of cold milk?

Yes, you can use regular milk in place of cold milk. However, cold milk helps the pudding set faster and achieve the desired thickness.

10. Can I top this pie with anything else besides whipped cream?

Yes! You can top this pie with fresh berries, a drizzle of lemon curd, or even a sprinkle of toasted coconut for added flavor and texture.

Conclusion

This No-Bake Lemon Pudding Pie is the ideal dessert for anyone who loves the bright, zesty flavor of lemon combined with a smooth, creamy texture. The graham cracker crust gives it a perfect balance of crunch and sweetness, while the filling is light, refreshing, and oh-so-satisfying. Whether you’re making it for a family gathering, a special occasion, or just because you’re craving something sweet, this pie is sure to be a hit!