No-Bake Lemon Pie

No-Bake Lemon Pie– this light and creamy lemon pie is full of flavor and makes the perfect spring or summer dessert!

No-Bake Lemon Pie

Hi, everyone! It’s Jennifer back from Deliciously Sprinkled. I’m so excited to share this No-Bake Lemon Pie with you today because it’s one of my all-time favorite lemon desserts!

My family always requests that I make this No-bake Lemon Pie and my No-Bake Strawberry and Cream Pie for our families Easter brunch.

Not only is this No-Bake Lemon Pie so delicious and refreshing, it’s also one of the easiest pies to make because you don’t even have to turn on your oven. The hardest thing about making this pie is waiting for it to set in the refrigerator before being able to eat it.

Enjoy & Happy Spring!

No-Bake Lemon Pie

✓ BAKING TIP: When making the gelatine mixture: add the hot water to the gelatin and let it dissolve, then add your cold water and ice cubes, let it sit for about 5 MINUTES to let it thicken slightly before you add the cool whip otherwise it won’t set up and it will be runny/soupy. 

No-Bake Lemon Pie

5 from 1 vote
Prep Time 3 hours 30 minutes
Servings 8
No-Bake Lemon Pie- this light and creamy lemon pie is full of flavor and makes the perfect spring or summer dessert!

Ingredients

!Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter melted

!Lemon Pie Filing:

  • 1 3 oz. package lemon jello
  • 2/3 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup ice cubes
  • 1 8 oz. container Cool Whip topping
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon granted lemon peel

Instructions

  1. Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
  2. Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
  3. In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add 1/2 cup cold water and 1/2 cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
  4. Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Mix in lemon juice and lemon peel. Refrigerate for 30 minutes or until mixture has thickened.
  5. Add lemon pie filling to pie crust. Refrigerate for up to 6 hours or until firm.
Nutrition Facts
No-Bake Lemon Pie
Amount Per Serving
Calories 202 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Cholesterol 31mg10%
Sodium 205mg9%
Potassium 28mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 355IU7%
Calcium 21mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

More delicious pie recipes from Deliciously Sprinkled:

No-Bake Strawberry and Cream Pie

Very Berry Ice Cream Pie

Very Berry Ice Cream Pie

Lemon Pie Bars

Lemon Pie Bars

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Fruit

Comments

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  1. I love, love, love lemon. Did I tell you how much I like lemon?? It sounds perfect for an Easter dessert. I’m making my Italian Easter Bread with Colored Eggs and Pinza (another Italian Easter bread) The lemon pie sounds great. I’m pinning!! Happy St. Paddy’s Day!

  2. Hi there,

    Just made this recipe for a neighbor’s bbq. It was fantastic!
    When I made it last night I was afraid the filling wouldn’t firm up….it was still a little soupy after letting it sit for 5 min.
    But it did firm up beautifully in the fridge. One thing I would mention is to spray pie pan (mine was glass). It will be alot easier to get slices out. All in all….delicious! Will definitely make again.

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