No-Bake Lemon Pie

Who doesn’t love a good, cold pie in the summer? From ice box cakes to grilled fruit to trifle to no-bake berry cakes, I love being able to make a good pie without turning my oven on. Today is no exception!

I woke-up this morning and yelled ‘lemon pie’! Trevor thought I was dreaming, any maybe I was, but out my mouth it came and into the pie dish it went. Ok, maybe not just like that, but we do have a lot of lemons to use up, so this is the perfect way to do so.

First things first, make a yummy graham cracker crust. You can omit the sugar if you want, but it does counter the tartness of the lemon. Definitely chill this for at least 30 minutes, or more if you have the time. Or, you can always use store-bought graham cracker crust, too.

For the filling, make sure you mix it until all the lumps are gone! Otherwise, you’ll have, well, lumpy pie! And if you want it more tart, add up to one lemon.

Fresh cream is so good, but store-bought saves time as well.

This pie can even be made the night before (and to be honest, tastes better the next day when the flavors meld together some). So, for your next bbq or family get together or Tuesday night (;)), whip up this pie before bed and you’ll be eating it for lunch the next day!

Questions? Lemme know!

No-Bake Lemon Pie

  • Servings: 8
  • Difficulty: easy
  • Print


Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Lemon Cheesecake Filling

  • 8 oz cream cheese softened
  • 3.4 oz lemon pudding mix (like Jell-o)
  • 2 cups whole milk
  • Juice of 1/2 lemon
  • 1 tablespoon lemon zest

Whipped Cream Topping

  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Juice of 1/2 lemon
  • 1 tablespoon lemon zest
  • lemon zest, lemon slices and mint, to garnish


  1. Lightly spray a 8″- 9″ pie pan with cooking spray. Set aside.
  2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
  3. In a medium bowl, beat cream cheese until smooth. Add pudding mix and beat until creamy and combined. Slowly add milk, beating until creamy and smooth. Beat in lemon juice and zest.
  4. Let stand on counter for 10 minutes to thicken up. Then, pour mixture into prepared pie shell. Chill, uncovered, for at least 3 hours.
  5. In a large bowl, whip heavy whipping cream until soft peaks form. Add in sugar, extract and lemon juice and continue whipping until stiff peaks form. Spread whipped cream on top of chilled pie. Top with additional lemon zest. Garnish with lemons, mint, and raspberries before serving, if desired Enjoy!

Adapted from:

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