There’s no better way to celebrate all things Spring than with a dessert full of bright, fresh flavors like easy Lemon Raspberry No Bake Pie!
Lemon Raspberry No-Bake Pie is a crowd-pleasing sweet-tart dessert that comes together in just 20 minutes without turning on the oven! Prepare this pie using tangy cream cheese, lemon pudding, other pantry staples, and fresh raspberries in a graham cracker crust for a treat with everyone saying yay for spring!
Spring Treat
People associate certain flavors and dishes with spring; without a doubt, lemon is one of those flavors. After a winter season of heavy and intensely aromatic treats and desserts, the light, fresh flavor of lemons, especially when paired with raspberries, is a much-welcomed change! Lemon Raspberry No-Bake Pie is so quick to make that I love whipping it up, and then while it chills in the fridge, I can focus on making a fabulous Easter dinner or get-together meal for all of our friends and family who are coming by.
Raspberry Lemonade Moscato Sangria is the perfect drink for grown-ups to enjoy together or make a large pitcher of delicious Peach Raspberry Lemonade for everyone to sip on!
Other Recipes to Serve with Lemon Raspberry No-Bake Pie
- For special occasions, call for an amazingly flavorful main dish like Riesling Peach Glazed Ham; as a bonus, it’s easy to prepare!
- Hosting an Easter brunch is even more fun when you can wow the group with a beautiful Asparagus and Goat Cheese Tart!
Ingredients
Crust: Pick up a pre-made graham cracker crust at the store or make a homemade graham cracker crust.
Wet Filling Ingredients: You will need cream cheese, milk (2% or whole, or half-n-half in a pinch), and two 8-ounce tubs of Cool Whip whipped topping. You can buy the 16-ounce tub of Cool Whip if you want; just know you will only use half for the filling. The rest goes on top.
Dry Filling Ingredients: Sweeten and flavor the filling with powdered sugar and instant lemon pudding mix.
Fruit: Pick up a lemon to zest and use for garnish, along with lots of fresh raspberries and a little fresh mint to garnish the pie.
How to Make Lemon Raspberry No-Bake Pie
STEP ONE: Using a stand mixer or a bowl with beaters, beat the powdered sugar and cream cheese until smooth.
STEP TWO: Whisk together the milk and lemon pudding mix until thick in a separate bowl. Add the pudding mixture to the cream cheese mixutre and beat until smooth.
STEP THREE: Mix in one tub of whipped topping until just combined. Then gently fold in the lemon zest.
STEP FOUR: Spread 12 ounces of raspberries over the bottom of the graham cracker crust in an even layer. Then, pour the lemon filling over the raspberries. Refrigerate for at least 2 hours.
STEP FIVE: Once set, top the pie with the remaining tub of whipped topping and more fresh raspberries. Garnish with mint leaves and lemon wedges before slicing and serving.
Tips for Success
- Be sure to set the cream cheese out well ahead of time to soften. Soft cream cheese mixes better with the other ingredients; you won’t end up with lumps!
- Instant lemon pudding is what you need for this recipe, so avoid purchasing cooked & served pudding!
- Store the pie covered in the fridge and enjoy it within one week.
How do I make a graham cracker crust for my pie?
Whether for a no-bake pie or a cheesecake, Graham cracker crust is so easy and quick to make! Set out 1 1/2 cups of crushed graham crackers, usually about one sleeve, three tablespoons of sugar, and six tablespoons of butter. Melt the butter and whisk the graham crackers and sugar together. Pour the melted butter over the crumbs and mix well. Press the crumb mixture into a pie pan and refrigerate until you are ready to fill the crust or bake it at 325 degrees F for 8 to 10 minutes.
The type of sugar you use is up to you, as granulated and brown sugar can be used, and you can even mix the two. The most important part of making a graham cracker crust is FIRMLY to pack the crust together in the pie pan. This will ensure the crust doesn’t fall apart when serving.
What is the difference between an icebox pie and a no bake pie?
Icebox pie and no-bake pie are the same thing! Well, kind of. There isn’t much difference between the two except that custard and cream pies, like coconut, made on the stovetop, are also included in the description of a no-bake pie.
Typically, icebox pies are a mix of whipped cream, condensed milk, and either jello or pudding combined and poured over a cookie crust. Whether you call it no-bake or icebox, both need to chill in the fridge and are as easy to eat as they are to make!
Keep it Cool and Delicious With More No-Bake Goodies!
- No-Bake Cherry Cheesecake
- No-Bake Pistachio Pie
- Lemon Blueberry Icebox Cake
- No-Bake Berry Icebox Cake
- No-Bake Peach Chiffon Pie
*This post was originally posted on 03/17/2016.
Equipment
Ingredients
- 8 ounces cream cheese at room temperature
- ½ cup powdered sugar
- 3.4 ounces instant lemon pudding mix
- 1 cup 2% or whole milk
- 16 ounces Cool Whip thawed (2 tubs)
- 1 lemon zested (save the lemon for garnish)
- 1 graham cracker crust (store-bought or homemade)
- 18 ounces fresh raspberries rinsed and divided
- Mint leaves for garnish
Instructions
- In a large mixing bowl with a hand mixer, beat together the cream cheese and powdered sugar until creamy and smooth. Set aside.
- In a separate mixing bowl, whisk together the milk and pudding mix until thick, about 2 minutes.
- Pour the pudding mixture into the cream cheese mixture and beat until evenly combined. Stop the mixer to scrape down the sides of the bowl as needed.
- Add 8 ounces of Cool Whip to the filling and mix until just combined. Gently fold in the lemon zest with a rubber spatula.
- Spread 12 ounces of raspberries over the bottom of the pie crust in an even layer. (The bottom should be completely covered.) Pour the lemon filling into the pie crust over the raspberries, and smooth out the top with a rubber spatula. Refrigerate for at least 2 hours or until set.
- Just before serving, top the pie with the remaining Cool Whip, raspberries, lemon wedges, and mint leaves. Cut into 8 slices and serve chilled.
Notes
- Store leftover pie in an airtight container in the fridge for up to 1 week. This pie can be frozen and stored for up to 2 months in the freezer in an airtight container. You can also serve it frozen, this makes slicing the pie super easy too.
- I like to make this pie in a deep-dish pie plate with a homemade graham cracker crust. You can use a store-bought crust, just be sure to fill the pie crust as needed since they’re usually a bit smaller than homemade. Fill the bottom of the crust with just enough raspberries to cover, and then pour in enough filling to reach the top of the crust. (You may end up with extra of each.)
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