Easy Lemon Pudding Pie is a quick and simple no - bake dessert using regular pantry ingredients with a crunchy graham cracker case and creamy lemon filling, topped with cream.
This lovely lemon pie is absolutely delicious, and really easy to make. There's no cooking or baking, and it's just a case of mixing a few ingredients and then leaving it to chill for a few hours and then it's ready to serve.
We love the convenience of chilled no-bake pie desserts. You can easily make ahead of time, swap the flavors to make a chocolate pie, a strawberry pudding pie or whatever you wish, and there's no need to turn your oven on.
This Lemon pudding pie is ideal for a quick and easy dessert for any occasion.
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For this recipe, we've used lemon pudding mix, Cool Whip, and a Graham Cracker crust. For those of you outside the USA, we've added the alternatives in the ingredients below so you can still make this lemon pie using ingredients available in the UK and other countries.
So let's get straight to the recipe and see how easy it is to make this delicious Lemon Pudding Pie.
Prep Time
10 minutes plus 4 hours chill time
Cook Time
Nil
Serves
8
Ingredients
The Pie Crust:
1 & ½ cups or 140 g graham cracker crumbs or digestive biscuits(about 10-12 whole graham crackers)
6 tablespoons unsalted butter, melted
- You can also use a premade graham cracker crust for this recipe.
The Filling:
1 package (3.5 ounces or 100g) instant Lemon pudding mix
1 & ¾ cups or 415 ml cold milk
1 cup or 240 ml Cool Whip or double cream, divided
1 teaspoon lemon zest
½ cup of lemon curd or lemon pie filling
*For UK, if you can’t get lemon pudding mix, use 1x 75g Instant Custard mix with 5 tablespoons of lemon juice and zest of ½ lemon
If you'd like to make your own homemade pudding mix, use our basic vanilla pudding recipe and swap the vanilla for the juice of half a lemon and the zest of a whole lemon. Give it a taste as it is thickening on the stovetop, if you prefer sharper, add the remaining half of the lemon juice.
Instructions
- Make Graham Cracker Crust.
Place the graham crackers in a resealable plastic bag and crush them into fine crumbs using a rolling pin or a food processor.
2. Gradually pour the melted butter over the graham cracker crumbs while stirring continuously. Mix well until the butter is well combined.
3. Transfer the mixture into a 9-inch pie dish Use the back of a spoon or your fingers to press the crumbs firmly and evenly onto the bottom. Refrigerate until ready to use.
4. Combine the instant lemon pudding mix and cold milk in a large mixing bowl. Whisk together for about 2 minutes until the pudding thickens.
5. Once the pudding is thickened, gently fold in ½ cup of Cool Whip and lemon zest, until well combined. Be careful not to deflate the Cool Whip too much.
6. Pour the lemon pudding mixture into the graham cracker crust, spreading it out evenly with a spatula.
7. Refrigerate the pie for at least 2 - 4 hours or until the pudding is set. Before serving, spread the remaining ½ cup of Cool Whip over the top of the pie.
8. Then add the lemon curd on top of the cool whip. You can swirl it lightly using a skewer for a pretty pattern if you wish!
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Lemon Pudding Pie
Easy Lemon Pudding Pie is a quick and simple no bake dessert using regular pantry ingredients with a crunchy graham cracker case and creamy lemon filling, topped with cream.
Ingredients
The Pie Crust:
- 1 & ½ cups or 140 g graham cracker crumbs or digestive biscuits(about 10-12 whole graham crackers)
- 6 tablespoons unsalted butter, melted
- * You can also use a premade graham cracker crust for this recipe.
The Filling:
- 1 package (3.5 ounces or 100g) instant Lemon pudding mix
- 1 & ¾ cups or 415 ml cold milk
- 1 cup or 240 ml Cool Whip or double cream, divided
- 1 teaspoon lemon zest
The Topping:
- ½ cup of lemon curd or lemon pie filling
- *For UK, if you can't get lemon pudding mix, use 1x 75g Instant Custard mix with 5 tablespoons of lemon juice and zest of ½ lemon
Instructions
1. Make Graham Cracker Crust.
Place the graham crackers in a resealable plastic bag and crush them into fine crumbs using a rolling pin or a food processor.
2. Gradually pour the melted butter over the graham cracker crumbs while stirring continuously. Mix well until the butter is well combined.
3. Transfer the mixture into a 9-inch pie dish Use the back of a spoon or your fingers to press the crumbs firmly and evenly onto the bottom. Refrigerate until ready to use.
4. Combine the instant lemon pudding mix and cold milk in a large mixing bowl. Whisk together for about 2 minutes until the pudding thickens.
3. Once the pudding is thickened, gently fold in ½ cup of Cool Whip and lemon zest, until well combined. Be careful not to deflate the Cool Whip too much.
4. Pour the lemon pudding mixture into the graham cracker crust, spreading it out evenly with a spatula.
5. Refrigerate the pie for at least 2 - 4 hours or until the pudding is set.
Before serving, spread the remaining ½ cup of Cool Whip over the top of the pie. Then add the lemon curd on top of the cool whip. You can swirl it lightly using a skewer for a pretty pattern if you wish!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 82mgSodium: 384mgCarbohydrates: 59gFiber: 1gSugar: 22gProtein: 7g
Nutrition information isn’t always accurate
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