Instructions
HOW TO MAKE NO BAKE LEMON PIE, IF YOU LIKED IT SAY HELLO
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
Lemon Cheesecake Filling
- 8 oz cream cheese room temperature
- 3.5 oz instant lemon pudding mix
- 1 ½ cups whole milk
- 1 tablespoon lemon zest
Whipped Cream Topping
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- lemon zest and slices, raspberries and mint to garnish pie
Graham Cracker Crust
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Lightly spray a 8″ – 9.5″ pie pan with cooking spray. Set aside.
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Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
Lemon Cheesecake Filling
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In a medium bowl, beat cream cheese until smooth.
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Add pudding mix and beat well until creamy and combined.
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Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
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Beat in lemon zest. Pour mixture into prepared pie shell.
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Chill for at least 3 hours. The pie will set up firmly during this time.
Whipped Cream
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In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
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Spread whipped cream on top of chilled pie.
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Top with additional lemon zest.
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Garnish with lemons, mint, and raspberries before serving, if desired
- I found that in order to ensure that the pudding set up properly, I beat it increments. I added the milk all at once, beat it, and let it sit for 1-2 minutes to let it thicken up, before I beat it again. I did this 2-3 times. This is an optional step, but it helps ensure the pudding sets properly.
- When beating your filling, it is better to over mix it than under mix it so that the pudding dissolves completely.
- If your cream cheese isn’t softened enough, you might end up with a lumpy filling, which still tastes delicious, but doesn’t look good.
- A store bought graham cracker crust can be used instead (as I did in the video) if you prefer.
- The graham cracker crust can be baked if you prefer. Preheat oven to 375F. Bake for 7 minutes.
- Instead of using freshly whipped cream, you can also use frozen whipped topping – just thaw first!
*Recipe updated 3/12/21.
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 oz cream cheese room temperature
- 3.5 oz instant lemon pudding mix
- 1 ½ cups whole milk
- 1 tablespoon lemon zest
- Whipped Cream Topping
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- lemon zest and slices, raspberries and mint to garnish pie
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