Lemon Pudding Pie is an easy way to jump into springtime fun with bright, luscious lemon favors without spending lots of time baking!
Light and creamy Lemon Pudding Pie is bursting with sunshine lemon flavor after just a little mixing and is ready to eat! Lemon pudding mix, milk, Cool Whip, and a premade graham cracker crust are the only simple ingredients to make a sensational no-bake pie.
Make More Pie
No-bake pies are so versatile they’re almost like magic. Mix this with a little of that and have a delicious pie. Sign me up because I’m ready to make all the pie I can! The layers of this Lemon Pudding Pie are so easy to make. I love the progression of flavor, starting with a bottom layer of super lemon filling, then a lightly lemony layer, and finally a creamy cool whip layer. I love making this pie for Easter and all year long because with flavors like these, this pie is a treat anytime!
Lemon pie will always get you in the mood to make more sweet lemon-filled treats, so try Lemon Frosted Cookies and classic Lemon Bars.
Other Recipes to Serve with Lemon Pudding Pie
- Warm spring days and hot, muggy summers call for a good old-fashioned lemonade, but try yours with a twist by making Homemade Lemonade Floats– the perfect combination of lemonade and ice cream!
- You may have to wait to enjoy the pie later in the day, but there’s no need to wait for a fantastic breakfast of Lemon Ricotta Pancakes!
Pudding: A couple of packets of instant lemon pudding are needed for this recipe.
Milk: Whole milk makes the creamiest pudding, but you can also use half & half or 2% if that is what you have on hand.
Lemons: Bring bright lemon flavors to your pie with freshly squeezed lemon juice.
Whipped Topping: Pick up a tub of whipped topping, like Cool Whip, which will be used in two layers of this pie.
Crust: A premade graham cracker crust is needed for this pie, or you can make your own with this homemade recipe.
How to Make Lemon Pudding Pie
STEP ONE: Add both packets of the instant pudding, the milk, and the lemon juice to a medium bowl and mix well for at least a minute. This can be done by hand or with a hand mixer. Scoop 2/3 of the pudding into the graham cracker crust and spread it evenly.
STEP TWO: In the bowl with the remainder of the pudding, mix in 3/4 cup of whipped topping and then smooth this mousse layer over the pudding layer.
STEP THREE: Top the pie with the whipped topping and refrigerate the pie for at least 2 hours before serving. If you like, sprinkle some lemon zest over the whipped topping for garnish.
Tips for Success
- Using milk with more fat is key for a great, thick pudding. So if possible, stick to whole milk or half & half.
- Sugar-free instant pudding is not recommended in this recipe as it changes the overall taste of the pie. Also, don’t follow the directions on the box of pudding. Be sure to prepare it as written in the recipe.
- Lemon Pudding Pie is a great make-ahead dessert. The longer you let it set, the greater the flavors will be! On the other hand, if you need your pie faster, try freezing the pudding for a bit until it is firmer and then making the layers. Letting the finished pie chill in the freezer instead of the fridge will make it easier to cut and serve.
- Store any leftover pie in the refrigerator in an airtight container for up to 3 days. Freezing leftovers is not recommended.
How do I make my own graham cracker crust?
If you don’t already have a go-to recipe for making a homemade graham cracker crust and don’t want to use a store-bought one, it’s a pretty easy recipe and doesn’t take too much time!
You’ll need to pulse about a sleeve of graham crackers in a food processor to get 1 1/2 cups of crumbs. Mix the crumbs into a bowl with 6 tablespoons of melted butter and 1/3 cup of granulated sugar.
Press this crumb mixture into a pie pan firmly and refrigerate for 30 minutes before filling. You can also do this with other crackers and cookies, such as vanilla wafers, Golden Oreos, or shortbread cookies, to make a different crust that will complement the lemon filling!
Why is my pie not set?
The usual culprit for a pudding pie not setting right is the milk used to make the pudding. Milk that is thick and creamy will make a thick and creamy pudding, which is why it is important to use whole milk or half & half in this recipe. Using 2% milk usually yields a lovely pie, but you can see and taste a difference compared to when using full-fat milk. This is also why plant-based milk tends not to work in this recipe either.
More delicious no-bake pies to enjoy!
- Grasshopper Pie
- Lime Jello Pie
- Creamsicle Chiffon Pie
- Easy Strawberry Pie Recipe
- Lemon Raspberry No Bake Pie
- 6.8 ounces instant lemon pudding mix (2 small boxes)
- 2 cups whole milk
- 2 tablespoons lemon juice freshly squeezed
- 1 graham cracker pie crust
- 4 ounces Cool Whip thawed (1/2 tub)
- Lemon zest for garnish (optional)
- To a medium mixing bowl, add the lemon pudding mix, milk, and lemon juice. Mix for 1 minute using a hand mixer until thickened.
- Spoon approximately 2/3 of the lemon pudding mixture into the pie crust and spread into an even layer.
- Add 2 ounces (about ¾ cup) of Cool Whip to the bowl with the remaining lemon pudding. Fold together until evenly combined to make a lemon mousse.
- Spoon the mousse into the pie crust and spread over the lemon pudding layer. Then top with the remaining Cool Whip and spread it over the pie.
- Allow the pie to chill in the fridge to set up for 2 hours or longer. Sprinkle some lemon zest over the top of the pie and cut it into 8 slices before serving.
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