I've always had a thing for lemon desserts, and this No Bake Lemon Pudding Pie is the latest obsession in my citrus-loving house. With three kids who will literally eat lemons raw, it's safe to say we keep a pretty steady supply on hand. After seeing how much love my vanilla pudding pie got, I knew I had to make a lemon version that's just as easy, and maybe even more refreshing. This one's made with four pantry staples and comes together FAST! If you've got pudding mix and a pie crust, you're already halfway there 🙂
This pudding pie follows the same easy-peasy method I use in my creamy pistachio pie and crowd-pleasing chocolate pudding pie. It's one of those recipes that works for just about any flavor craving or last-minute dessert emergency. I love how I can use the same few ingredients and still get totally different (but equally delicious) results.
Ingredients
- Lemon pudding mix: This gives the pie its bright, zesty lemon flavor. Be sure to use the instant pudding mix not the one you need to cook on the stove. I used the 3.4oz size when recipe testing.
- Whole milk: Adds richness and helps the pudding set up nice and thick so the pie slices clean. Feel free to sub whatever dairy milk you have in the fridge. For an even thicker feeling, use heavy cream and mix with a hand mixer.
- Graham cracker crust: Brings a sweet, buttery crunch that pairs perfectly with the tangy filling. In a pinch use a regular pie crust, baked or sugar cookie dough pressed into your pie plate then baked until just cooked through. Cool and then fill as directed.
- Cool Whip: Makes the pie extra light and fluffy, and gives it that classic no-bake pie texture everyone loves. Use the brand name or store bought type, or if you are feeling fancy, make your own whipped cream as a substitute. Buy the 8oz tub and use half of it for easy measuring.
🆘For best results:
DO NOT use plant based milks. The instant pudding will not set properly and you'll be left with a liquidy mess.
Step by step directions
Make the pudding. Follow the directions below instead of the box directions.
Reserve ½ cup of the pudding and pour the rest into the graham cracker crust.
Fold the ½ cup reserved lemon pudding into the cool whip and gently spread on top of the pudding layer.
Refrigerate until you are ready to serve.
Fun Variations to Try
- Add a Crunchy Topping: Crushed vanilla wafers, toasted coconut, or candied lemon all add great texture and flavor.
- Make It Mini: Use mini graham cracker crusts for individual servings. This would be perfect on a dessert table or for Mother's Day brunch.
- Turn It Into a Parfait: Use graham cracker crumbs and prep the pudding using my whipped pudding method. Then layer the ingredients in clear cups for an easy-to-serve option. Or, if you drop you pie while you are cutting it like I did, just serve it in a bowl and call it a parfait 🤣
- Change the pudding flavors: You can make this pudding pie with lots of flavor combinations. For fall go cozy with a butterscotch pudding pie, In the winter make a chocolate pudding pie with peppermint pieces. The options are endless.
Storage Tips
Keep your lemon pudding pie chilled in the fridge until you're ready to serve. Got leftovers? Just cover the pie with plastic wrap and stick it back in the fridge, or scoop slices into an airtight container. Bonus points if you tape a fork on top...no judgment here if you sneak bites straight from the fridge.
More Easy Desserts to Try
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📖 Recipe
No Bake Lemon Pudding Pie (4-Ingredients)
Ingredients
- 2 boxes instant lemon pudding mix
- 3 cups whole milk
- 1 graham cracker crust
- 4 oz Cool whip (thawed)
Instructions
- Whisk together the lemon pudding mix and milk in a large mixing bowl.
- Pour the pudding into the graham cracker crust, reserving 1 cup pudding.
- Fold the reserved lemon pudding into the cool whip and gently spread on top of the pudding layer.
- Refrigerate at least 2 hours or until you are ready to serve.
Notes
- Change the pudding flavors: You can make this pudding pie with lots of flavor combinations. For summer try strawberry pudding with fresh berries on top, In the winter make a chocolate pudding pie with peppermint pieces. The options are endless.
- Make ahead: You can make the pudding pie ahead of time and store in the fridge until you are ready to eat it. I suggest adding any garnishes right before serving. Pop any leftovers back into the fridge for up to 5 days.
- Size matters: Watch the size of your instant pudding. This recipe was written with the 3.4oz size box.
melanie d kent says
❤️
Marni Katz says
I love this as a dessert in the summer. Perfectly sweet and tangy.