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This Easy Lemon Pudding Pie is a creamy & light, slightly tangy, and very refreshing 3 layer dessert! Its buttery graham cracker crust is topped with a sweet and tart filling of lemon pudding and whipped cream.
Insanely delicious and so quick and easy to make! If you are like me and you can’t get enough of the delicious sour lemon taste no-bake lemon pie or no bake lemon macaroni cheesecake will satisfy your craving!
Easy Lemon Pudding Pie
I’ve got a delicious triple-layer lemon pudding pie that requires NO baking and is ready in no more than 15 minutes prep time. This is the perfect summer dessert that will absolutely be a hit wherever it goes!
From first glance, this pie may look elaborate or time consuming with the three different layers, but it couldn’t be easier to make. All three layers originate from just THREE ingredients. Pudding mix, milk, and whipped topping. And to make it even easier you could grab a pre-made graham cracker crust at the grocery store!
I used pre-made packaged whipped topping for this pie, but making your own whipped topping absolutely will work in this pie. It takes a little bit more prep and a few more ingredients (I’d whip heavy whipping cream with a few tablespoons powdered sugar and some vanilla), but it works great! The reason I recommend using whole milk is because it will allow for the most firm set up of the pie. Lower the percentage of fat in milk and the less firm of a pie you’ll get.
Lemon Pie Ingredients:
- Honey graham crackers: Crushed to use for crust.
- Sugar: Sweeten the pie just a bit with a little bit of white sugar.
- Butter: Add to the crumbs to make a buttery crust.
- Instant lemon pudding mix: This instant pudding mix is so fun to make. Kids are great at helping with this step!
- Whole milk: Use this to make the pudding.
- Frozen whipped topping: thawed
Optional:
- Strawberries: I love to add fresh fruit when I can to give a natural sweetness and fresh flavor.
- Lemon extract: If you love lemon an extra bit of extract will just enhance that bright taste!
How to Make Homemade Pie:
- Create crumbs: In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
- Combine: Soften the butter and combine with the crumb and sugar mixture.
- Make crust: Spray a pie pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.
- Make pudding: Briskly whisk the 2 packages of instant pudding mix with the cold milk and whisk for 2 minutes. If desired (stronger lemon flavor) add in the lemon extract here.
- Begin layering pie: Remove 1 and 1/2 cups of the pudding and place in the bottom of the graham cracker crust. Spread evenly.
- Combine pudding and whipped topping: Mix the remaining pudding with half of the whipped topping and spread evenly on top of the lemon pudding.
- Whipped topping layer: With a clean spatula, spread the remaining whipped topping evenly on top.
- Chill in the fridge for at least 3 hours.
- Serve: When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve. If desired, serve with fresh strawberries.
Tips for No Bake Pudding Pie:
- Can you freeze? Yes, but serve frozen. Do not thaw then serve or it will change the consistency and texture.
- Crazy for lemon? Add some lemon zest as well! I used about 1/2 of a large lemon.
- Make it your own! For example, use 2/3rd of the mixture to form the first layer as well and mix remaining 1/3rd with Cool Whip to form a second layer.
- Make homemade whip: If you decide to whip your own cream: To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 minutes to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2-3 minutes instead of 5 min or more).
- Super layers: A quick way to make your layers solid is to put the pudding in the freezer for about an hour. The pudding won’t completely harden, but it will be easier to divide since it will be more solid.
More Lemon Flavored Dishes:
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Easy Lemon Pudding Pie
Ingredients
- 9-10 Full Honey Graham Crackers 1 and 1/2 cups crumbs
- 1/4 cup White Sugar
- 6 tablespoons Butter
- 2 packages Instant Lemon Pudding Mix 3.9 ounces
- 2 cups Whole Milk
- 1 container Frozen Whipped Topping 8 ounce, Thawed
- Optional: Strawberries
- Optional: 1 Tablespoon Lemon Extract
Instructions
- In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
- Soften the butter and combine with the crumb and sugar mixture.
- Spray a pie pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.
Filling:
- Briskly whisk the 2 packages of instant pudding mix with the cold milk and whisk for 2 minutes. If desired (stronger lemon flavor) add in the lemon extract here.
- Remove 1 and 1/2 cups of the pudding and place in the bottom of the graham cracker crust. Spread evenly.
- Combine the remaining pudding with half of the whipped topping and spread evenly on top of the lemon pudding.
- With a clean spatula, spread the remaining whipped topping evenly on top.
- Chill in the fridge for at least 3 hours.
- When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve.
- If desired, serve with fresh strawberries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This a great, simple recipe for lemon pie. I used a pre-made graham crust following the directions for the filling & layering. Sure is good. This recipe is a keeper
Thank you!!
I’m interested in making this recipe, but I only have Oat Milk. Will that suffice? If so I’ll make it & then rate it. Thanks in advance for your reply, Anna Marie😊
I have not used oat milk. It can alter the taste and texture. Let me know how it turns out if you use it!
For the lemon pie, could you use fresh squeezed lemon juice instead of the extract? If so, how much? I’m only asking because I have lemons on hand – not extract. Thanks
Yes, of course! One tablespoon of fresh lemon juice is equivalent to 1/2 teaspoon of lemon extract. Hope that helps! XOXO
my kids DONT like salmon taste. can you think s receipie use Can salmon . wete on a budget. kind of like chiken alredo ? . I was thinking a. Casserole …how I make white sauce. or. Salmon patties. I have Bread crumbs. I DONT like the red sauce use on shrimp. . Kind of. like a fish patties. With bread crumbs ? I’ll feel them it chicken nuggets. Haha. , also I have lemon pudding I want make easy desert With It.
Where do you use the extra 3 TBS of sugar ??
Oh yummy! I know I would just love this!
This recipe looks so delicious and it’s super easy! I love the tanginess of lemons 🙂 Could you substitute graham crackers for digestives?