No Bake Lemon Cream Pie Recipe

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No Bake Lemon Cream Pie Recipe

This pie is delicious. It melts in your mouth. The texture is smooth. You can place in an airtight container and freeze up to 2 months.

Prep Time: 1 hour 10 minutes

Cook Time: 8 minutes

Total Time: 1 hour 18 minutes

Servings: 8


  • 1 Deep dish pie plate or 2 pie dishes

Graham Cracker Crust

  • 2 Cups Graham cracker crumbs
  • 1/2 Cup Butter melted
  • Pinch of Salt
  • 1/2 Cup Sugar
  • 2 3.4 Ounce Boxes of Instant Lemon Pudding
  • 2 Cups Whole Milk may use low fat or skim
  • 8 Ounces Cream Cheese softened
  • 14 ounce can Sweetened Condensed Milk
  • 4 1/2 Cups Cool Whip or Fresh Whipped Cream don’t forget the powdered sugar if you make it yourself
  • 1 Pint Raspberries
  • 1 Pint Strawberries halved or sliced


For the Crust

  • Heat the oven to 350 if you prefer to bake it.
  • In a bowl, mix the graham cracker crumbs, sugar and salt.
  • Add the melted butter and stir until it resembles wet sand.
  • Press into a deep dish pie plate or 2 smaller pie plates.
  • Bake for 8 minutes and allow to cool completely, or place in the fridge for one hour and skip the baking completely.

For the Pie

  • In a bowl, whisk together the pudding and milk.
  • Allow to set up for a few minutes.
  • In another bowl, with an electric hand mixer, beat the cream cheese until smooth.
  • Add the sweetened condensed milk and beat again until smooth.
  • Stir the pudding into the cream cheese mixture.
  • Add the cool whip and fold in.
  • Pour the filling into the pie and allow to set for one hour, up to overnight in the fridge.
  • Top with berries and serve!


This pie WILL NOT turn out if you don’t use instant pudding and do things in the exact order as stated