I love lemon desserts, and this No Bake Lemon Pudding Pie has become a favorite in my house. With three kids who happily snack on fresh lemons, we always have citrus on hand. After the success of my vanilla pudding pie, I wanted a lemon version that stayed just as simple and even more refreshing. This recipe uses just four pantry staples and comes together quickly. If you have instant pudding mix and a pie crust, you’re already most of the way there.
This pie uses the same easy method I rely on for my creamy pistachio pie and crowd-pleasing chocolate pudding pie. It’s flexible, fast, and perfect when you need a last-minute dessert. A handful of simple ingredients gives you a bright, creamy pie that’s always a hit.
Ingredients
- Instant lemon pudding mix: Provides the tart lemon flavor. Use the instant (no-cook) pudding mix. I tested this recipe with the 3.4 oz boxes.
- Whole milk: Adds richness and helps the pudding set firm so the pie slices cleanly. You can substitute other dairy milks, but whole milk gives the best texture. For an even creamier result, use part heavy cream and beat briefly with a hand mixer.
- Graham cracker crust: Offers a buttery-sweet crunch that complements the tangy filling. If needed, substitute a baked regular pie crust or press sugar cookie dough into the pan and bake until just set; cool before filling.
- Cool Whip (thawed): Lightens the filling and creates the classic no-bake pie texture. Use a store-bought whipped topping or freshly whipped cream if you prefer. An 8 oz tub works well—use about half for the topping layer.
For best results:
Avoid plant-based milks for this recipe. Instant pudding often won’t set properly with non-dairy milks and can remain too loose.
Step-by-step directions
Simple steps make this pie quick to assemble.
Make the pudding: whisk together the instant lemon pudding mix and whole milk in a large bowl until smooth and thickened.
Reserve about ½–1 cup of the prepared pudding for the topping, then pour the remaining pudding into the graham cracker crust and smooth the surface.
Combine the reserved pudding with the thawed Cool Whip, folding gently until evenly mixed. Spread this mixture over the pudding layer to create a light, fluffy top.
Chill the pie in the refrigerator for at least 30 minutes, or longer if convenient, until set. Slice and serve chilled.
Fun variations to try
- Add a crunchy topping: Sprinkle crushed vanilla wafers, toasted coconut, or candied lemon for extra texture.
- Make mini pies: Use individual graham cracker crusts for single servings—great for parties or brunch.
- Turn it into a parfait: Layer graham cracker crumbs and the lemon pudding mixture in clear cups for an easy-to-serve dessert.
- Change the pudding flavor: Swap pudding mixes for different seasons—strawberry with fresh berries in summer or chocolate with peppermint in winter.
Storage tips
Store the pie covered in the refrigerator until ready to serve. Leftovers keep well for up to five days—cover the pie with plastic wrap or transfer slices to an airtight container.
More easy desserts to try
-
Fudgy Brownie Bites (2‑Bite Brownies)
-
4‑Ingredient Cake Mix Hanukkah Cookies
-
One Bowl All Bran Muffins (7 Ingredients)
-
3‑Ingredient Cherry Dump Cake
Tried this recipe and loved it? Leave a comment or a 5‑star rating to let me know!
📖 Recipe
No Bake Lemon Pudding Pie (4 Ingredients)
Marni Katz
Ingredients
- 2 boxes instant lemon pudding mix (3.4 oz each)
- 3 cups whole milk
- 1 graham cracker crust (9‑inch)
- 4 oz Cool Whip, thawed
Instructions
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In a large bowl, whisk the lemon pudding mix with the whole milk until smooth and slightly thickened.
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Pour most of the pudding into the graham cracker crust, reserving about ½–1 cup for the topping.
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Fold the reserved pudding into the Cool Whip gently until combined, then spread this mixture over the pudding-filled crust.
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Refrigerate for at least 30 minutes (or up to several hours) before slicing and serving.
Notes
- Make ahead: Assemble the pie and keep it covered in the fridge until needed. Add garnishes just before serving. Leftovers last up to five days refrigerated.
- Box size: This recipe uses the standard 3.4 oz instant pudding boxes. If you use a different size, adjust milk amounts as needed to reach the same consistency.