This easy & simple no bake triple layer lemon pudding pie is the perfect summertime dessert! You only need 5 ingredients for a sweet and creamy lemon pudding pie that is no bake and so simple to make.
Lately I have been craving lemon like crazy. Maybe it’s because it’s been cold and rainy here and I am hoping for the sunshine, blue skies, and warmer weather. When warm weather comes lemon is always on my mind.
Lemon and no-bake desserts.
Luckily this triple layer lemon pudding pie is both! Loaded with fresh, bright lemon flavor and it’s completely no bake. No need to turn on a hot oven during the hot summer days.
3 layers of creamy lemon pudding in an easy, store bought graham cracker crust. If you don’t want to use a store bought crust go ahead and make your own. I love using the shortbread pie crust in this recipe but the graham cracker crust will also work well.
I love freshly whipped cream but if you want to make this pie even easier then go ahead and use an 8 ounce tub of Cool Whip.
5 simple ingredients is all you need. Please do not use sugar-free lemon pudding. Yes you could make it “healthier” but the taste and texture will suffer.
Mix the lemon pudding with milk (preferably whole milk) and some fresh lemon juice. Whisk it together until it’s nice and thick. Put half of it into the pie crust.
Add some freshly whipped cream into the remaining half and whisk together until it’s combined and light in color. Pour into pie crust. Spread the remaining whipped cream on top. Cover and let it sit in the fridge.
I preferred this pie the day after I made it. The flavors come together and it has lots of time to get really cold. If wanted you can zest some lemon on top of the pie. I personally don’t think it needs it but if you want even more lemon goodness then go ahead and do it.
Slice it up and serve! This is so good and the perfect light and refreshing dessert to bring to a BBQ, picnic, or a summer get together. Enjoy friends!
Watch the recipe video below to see how to make No Bake Triple Layer Lemon Pudding Pie
- 1 ready-to-use graham cracker or shortbread crust
- 2 boxes (3.4 oz each) lemon instant pudding mix do not prepare
- 2 cups whole milk
- 1 tablespoon fresh lemon juice about 1 lemon
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes).
Spread 1 1/2 cups onto the prepared crust.
Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes.
Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust.
Top the pie with the remaining whipped cream.
Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in the fridge overnight.
If you don't want to whip your own cream simply use an 8 ounce tub of Cool Whip. Combine half of it with the remaining lemon pudding mix and the other half for the top layer of the pie.
To speed up whipping the cream, place the bowl and beaters in the freezer for about 15 minutes to get ice cold. The colder the better as it will speed up the process of whipping the cream (usually 2-3 minutes instead of 5 min or more).
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shared at The Weekend Potluck
adapted from Kraft