Lemon Pie No-Bake (Print Version)

Zippy lemon and smooth cream swirl together on a buttery graham crust for a cool, easy dessert everyone will love.

# Ingredients:

→ Graham Cracker Crust

01 - 85 grams unsalted butter, melted
02 - 180 grams graham cracker crumbs
03 - 67 grams granulated sugar

→ Lemon Cheesecake Filling

04 - 355 millilitres whole milk
05 - 226 grams cream cheese, at room temperature
06 - 1 tablespoon finely grated lemon zest
07 - 100 grams instant lemon pudding mix

→ Whipped Cream Topping

08 - 1 tablespoon finely grated lemon zest
09 - 1 teaspoon vanilla extract
10 - 240 millilitres heavy cream, cold
11 - 16 grams powdered sugar

→ Garnish

12 - Fresh raspberries
13 - Fresh mint leaves
14 - Additional lemon zest and lemon slices

# Steps:

01 - Give a 20–24 cm pie pan a quick spray with non-stick stuff. Set it aside for now.
02 - Toss the melted butter, sugar, and cracker crumbs together in a bowl. Stir it all up until looks like wet sand. Drop everything into your pie pan and pack it down around the bottom and up the sides with a measuring cup. Pop it in the fridge for at least half an hour.
03 - Grab your cream cheese and beat it with a mixer till it's nice and smooth. Add that lemon pudding mix and blend really well. Slowly pour in parts of the cold milk, whipping each time and giving it a moment in between to thicken. Mix in the lemon zest. Pour this velvety mix into your cooled crust and spread it out.
04 - Stash the whole thing in the fridge and leave it there for at least 3 hours so it sets up nicely.
05 - Chill your mixing bowl, then whip up the heavy cream until it gets soft peaks. Toss in powdered sugar and vanilla, keep whipping until it gets stiff. Fold in the lemon zest with a spatula.
06 - Plaster your pie with that fluffy whipped topping. Shake over some extra lemon zest on top, then add lemon slices, raspberries, and a few mint leaves before serving.

# Notes:

01 - To get the right pudding feel, add milk a bit at a time, whipping and letting it thicken a little before more.
02 - If you mix the filling more, you'll get rid of lumps and make sure the pudding powder dissolves all the way.
03 - Room temp cream cheese blends easier and makes everything smoother.
04 - Don't want to make your own crust? Store-bought works too.
05 - Want your base crunchier? Bake at 190°C for 7 minutes, then let it cool off before you fill it.
06 - Don't want to whip cream? Swap in frozen whipped topping if that's easier.

Go Back