No Bake Lemon Pudding Pie

4.80 from 5 ratings

This no bake lemon layer pudding pie is an easy no bake summer dessert! It has a graham cracker crust and then 3 pie layers - a lemon pudding layer, a creamy lemon layer then topped with homemade whipped cream. You can make this lemon pie even easier by using cool whip!

Prep Time30

Additional Time12

Total Time12 30

Course: Dessert

Cuisine: American

Keyword: easy lemon pie, easy lemon pudding pie, jello lemon pudding pie, lemon meringue pie, lemon pudding pie, lemon pudding pie with graham cracker crust, no bake dessert, no bake lemon pie, no bake pie

Servings: servings

Author: Beth

Equipment

Ingredients

Crust

1 ½ cups (170g) graham cracker crumbs about 9 graham crackers
¼ cup (54g) brown sugar
½ cup (113g) butter 1 stick, melted

Filling

2 boxes lemon instant pudding mix 3.4 oz each
2 cups (473ml) milk
1 Tbsp fresh lemon juice about 1 lemon
1 packet unflavored gelatin divided into two 1 & 1/4 tsp portions
2 cups (473ml) heavy whipping cream
¼ cup (28g) powdered sugar
2 tsp water

Instructions

Graham Cracker Crust

Place a metal mixing bowl and beaters in the freezer for 15 minutes. This is used for the filling.
In a mixing bowl combine the graham cracker crumbs, brown sugar, and melted butter. Stir together until a thick mixture forms.
1 1/2 cups (170g) graham cracker crumbs, 1/4 cup (54g) brown sugar, 1/2 cup (113g) butter
Press the crust into an un-greased pie pan. Use your fingers and the bottom of a flat cup to evenly distribute the mixture on the bottom and the sides of the pan. Make sure the crust mixture is really compacted.
Place the pie pan in the freezer for 15 minutes before adding the filling. If you’re preparing the crust days or hours in advance, cover the pie pan with foil or plastic wrap and place in the refrigerator.

Filling

Place a metal mixing bowl and beaters in the freezer for 15 minutes. (If you already placed the bowl in the freezer, remove it now!)
Measure 1 Tbsp fresh lemon juice into small bowl. Sprinkle 1 & 1/4 tsp of the gelatin over the lemon juice and let it bloom for 1-2 minutes. Place in the microwave for 20-30 seconds until the mixture becomes liquidy.
1 Tbsp fresh lemon juice, 1 packet unflavored gelatin
In a large mixing bowl, combine the milk and lemon pudding mix. Beat with an electric mixer for 1 minute. Pour in the gelatin lemon juice mixture and continue to beat the pudding for 1 minute. Set aside.
2 cups (473ml) milk, 2 boxes lemon instant pudding mix
Measure 2 tsp water into small bowl. Sprinkle 1 & 1/4 tsp of gelatin over the water and let it bloom for 1-2 minutes. Place in the microwave for 20-30 seconds until the mixture becomes liquidy.
2 tsp water, 1 packet unflavored gelatin
Remove the metal mixing and beaters from the freezer.
Add the heavy whipping cream and powdered sugar and beat with an electric mixer for 2 minutes. Add in the gelatin water mixture. Continue to beat until the whipping cream has stiff peaks, about 5-7 minutes.
2 cups (473ml) heavy whipping cream, 1/4 cup (28g) powdered sugar
Measure out 1 & 1/4 cups of pudding and spoon it into the pie crust.
Add half of the whipped cream to the remaining pudding, and gently fold the mixture together. Spoon that over the pudding in the pie crust.
Transfer the remaining whipped cream to a piping bag fit with a 1M piping tip. Pipe rosettes in whatever pattern you wish onto the pie.
Tent loosely with aluminum foil or cover with a domed lid (that doesn’t touch the top of the pie). Refrigerate overnight.
Add garnishes before serving if desired. Cut with a sharp knife, wiping the blade off in between each slice to help create clean slices.

Nutrition