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No-Bake Lemon Pie

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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


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


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.

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