Moist No Bake Lemon Pie

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Graham Cracker Crust

  • 1 half cups graham cracker crumbs
  • 1/Three cup granulated sugar
  • 6 tbsp unsalted butter melted

Lemon Cheesecake Filling

  • Eight ouncescream cheese softened
  • 2 cups entire milk divided
  • 3.5 ouncesinstant lemon pudding combine
  • 1 tbsp lemon zest

Whipped Cream Topping

  • 1 cup heavy cream chilly
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • lemon zest and slices, raspberries and mint to garnish pie
Moist No Bake Lemon Pie


  1. Calmly spray a 8″ – 9.5″ pie pan with cooking spray. Put aside.
  2. Combine graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb combination into the ready pie pan. Use the underside of a measuring cup to actually press the crust down. Chill pie crust for no less than 30 minutes earlier than filling.

Lemon Cheesecâke Filling

  1. In â medium bowl, beât creâm cheese until smooth.
  2. âdd pudding mix ând beât until creâmy ând combined.
  3. Slowly âdd milk, beâting until creâmy ând smooth.
  4. Beât in lemon zest.
  5. Pour mixture into prepâred pie shell.
  6. Chill for ât leâst 3 hours.

Whipped Creâm

  1. In â lârge bowl, whip heâvy whipping creâm until soft peâks form. âdd in sugâr ând extrâct ând continue whipping until stiff peâks form.
  2. Spreâd whipped creâm on top of chilled pie.
  3. Top with âdditionâl lemon zest.
  4. Gârnish with lemons, mint, ând râspberries before serving, if desired

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