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No-Bake Lemon Pie: Your Ultimate Guide to a Refreshing Delight

No-Bake Lemon Pie
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A refreshing, creamy lemon pie with a buttery graham cracker crust that requires no baking! This easy dessert is perfect for hot summer days when you want something cool, tangy, and sweet without turning on the oven.

Ingredients

Scale
  • For the Crust:
  • 1½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • For the Filling:
  • 1 (14 oz) can sweetened condensed milk
  • ¾ cup fresh lemon juice (about 4–5 lemons)
  • 2 tsp lemon zest
  • 1 (8 oz) container whipped topping (like Cool Whip), thawed
  • 1 (3.4 oz) package instant lemon pudding mix
  • For Garnish:
  • Lemon slices
  • Whipped cream
  • Additional lemon zest

Instructions

  1. Make Crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into a 9-inch pie plate. Chill for 15 minutes.
  2. Make Filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and slightly thickened.
  3. Fold In: Gently fold in whipped topping and instant pudding mix until fully incorporated and fluffy.
  4. Assemble: Pour filling into chilled crust. Smooth top with spatula.
  5. Chill: Refrigerate for at least 4 hours (preferably overnight) until set.
  6. Serve: Garnish with whipped cream, lemon slices, and extra zest before serving.

Notes

  • For a stronger lemon flavor, add an extra tablespoon of lemon zest
  • Can substitute lime juice/zest for a key lime pie variation
  • For a firmer texture, use only ½ cup lemon juice
  • Store covered in refrigerator for up to 5 days
  • For a gluten-free version, use gluten-free graham crackers
  • Freezes well for up to 1 month (thaw in refrigerator before serving)

Nutrition

Find it online: https://us.recipesfood.org/no-bake-lemon-pie/

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