No-bake lemon pie is a tasteful, lemony, and refreshing pie you can enjoy during summer. Unlike traditional pie, it isn’t baked, but it chilled, thus making it a perfect dessert to beat the heat.
What is a no-bake lemon pie?
A no-bake lemon pie is a tasty dessert you can make in no time. Until the traditional pies that use a crust which is baked, this pie is made using a different approach. No ingredient required baking. In fact, you can set this pie by chilling it. A no-bake lemon pie is made from a graham cracker crust, a lemon pudding, and a cream cheese filling, which is topped with whipped cream. This no-bake lemon pie is
loaded with a citrusy and lemony flavor and is very delicious.
No-Bake Lemon Pie –The Recipe
Preparation time: 10 minutes
Cooking time: N/A
Chilling time: 3 to 4 hours
Servings: 4
Ingredients:
For the Crust:
- ¾ cups graham cracker crumbs
- 3 tbsp white granulated sugar
- 3 tbsp butter, unsalted and melted
For the Filling:
- ½ cup cream cheese softened
- 3 1/5 tbsp instant lemon pudding mix
- ¾ cup full-fat milk
- ½ tbsp lemon zest
For the Topping:
- ½ cup heavy whipping cream
- 1 tbsp powdered sugar
- ½ tbsp lemon zest
- ½ tsp lemon zest, for garnish
- A few lemon slices for garnish
Preparation:
For the Crust:
- Add graham crackers to a food processor bowl and process them until you get about ¾ cup of graham cracker crumble.
- Place the graham cracker crumble in a bowl along with white sugar and melted butter.
- Mix well using a spatula until everything is well combined and get a grainy texture.
- Pour this mixture onto a round pie pan, and using the back of a spoon, press the mixture so that it covers the bottom and the sides of the pan evenly.
- Place the pie pan in the freezer to set for about 30 minutes.
For the Filling:
- Meanwhile, add cream cheese into a standing mixer bowl. Beat at low to medium speed until it gets a smooth consistency.
- Add instant lemon pudding mix and continue to beat until the two ingredients are well combined.
- Now pour cold milk slowly while continuing to beat the mixture until it is thick and creamy.
- Lastly, add lemon zest and mix well.
- Take the pie out of the freezer and pour this filling onto the crust. Smooth it out using the back of a spoon and place it in the freezer for about 2 hours to chill.
For the Topping:
- In a standing mixer bowl, add cold heavy whipping cream and beat for about 3 to 4 minutes at medium spread until it thickens up and soft peaks start to form.
- Add sugar, and continue to beat until it is well combined, and you can see stiff peaks being formed.
- Once the pie is chilled, top it up with whipped cream and spread it evenly.
- Sprinkle lemon zest on top along with lemon slices.
- Serve chilled.
