1 graham cracker crust 2 boxes lemon instant pudding 2 cups whole milk 1 tablespoon fresh lemon juice 1 1/2 cups heavy whipping cream 1/4 cup powdered sugar
Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick. Let sit for 5 minutes.
In a mixing bowl with a handheld blender, beat the heavy whipping cream and powdered sugar until stiff peaks form.
Spread 1 1/2 cups of the lemon pudding into the graham cracker crust.
Add half of the freshly whipped cream into the remaining lemon pudding mix and stir together until combined. Spread over the lemon pudding in the pie crust.
Top the pie with the remaining whipped cream, or pipe it on the edges of the pie before serving.
Cover and refrigerate at least 8 hours.
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