No Bake Triple Layer Lemon Pudding Pie

lemon pie inside the graham cracker crust

No Bake Triple Layer Lemon Pudding Pie

This No Bake Triple Layer Lemon Pudding Pie is proof that an easy dessert can still be absolutely delicious! With its creamy lemon pudding filling, light and fluffy homemade whipped cream, and a store-bought buttery graham crackers crust - it's a refreshing dessert that comes together with minimal effort.

Course Dessert

Cuisine American

Keyword lemon pie with instant pudding, lemon pie with lemon pudding filling, no bake lemon pie recipe, no bake lemon pudding pie, triple layer lemon pie

Prep Time 10

Refrigeration Time 8

Total Time 8 10

Servings

Calories 445kcal

Author Jessica

Equipment

Ingredients

(6 oz) store-bought graham cracker crust
2 boxes (3.4 oz each) instant lemon pudding mix
2 cups half and half
1 tablespoon fresh squeezed lemon juice
1½ cups heavy whipping cream
⅓ cup powdered sugar ^{(for sweeter whipped cream use ½ cup)}

Instructions

Lemon Pudding Filling

In a mixing bowl, add the instant lemon pudding mix, half and half, and fresh lemon juice. Whisk together until the pudding starts to thicken; about 1 to 2 minutes. After mixing, let it sit while you prepare the whipped cream.
2 boxes (3.4 oz each) instant lemon pudding mix, 2 cups half and half, 1 tablespoon fresh squeezed lemon juice

Homemade Whipped Cream

In a separate mixing bowl, add the heavy whipping cream and powdered sugar. Use the whisk attachment on a stand mixer, or an electric hand mixer, to beat until stiff peaks form; about 5 minutes.
^{*Start at low speed to avoid splashing and increase the speed as it thickens.}
1½ cups heavy whipping cream, ⅓ cup powdered sugar

Assemble The Pie

- Spread 1½ cups of the lemon pudding mixture into the bottom of the graham cracker crust. This is the first layer.
- Add half of the whipped cream into the remaining lemon pudding mixture and stir until well combined. Evenly spread this over top the first layer inside the graham cracker crust. This is the second layer.
- Top the pie with the remaining whipped cream and spread it out into an even layer. This is the third layer.
(6 oz) store-bought graham cracker crust

Refrigerate & Serve

Cover the pie with the enclosed plastic lid (that was inside the graham cracker crust when you opened it). Refrigerate the pie for at least 8 hours, or up to 24 hours.
^{*I always recommend refrigerating it, at minimum, overnight for the best taste and thick, creamy texture.}
When ready to serve, cut the pie into 8-10 slices and serve chilled from the fridge. Enjoy!

Video

Notes

Optional Idea : If you only want two layers inside the crust and something to decorate the top of the pie with, here is what you can do. Save the third layer of whipped cream inside an airtight container in the refrigerator alongside the pie. When ready to serve, put the third layer (whipped cream)inside a piping bag and use a large 1A tip to pipe it around the outer edges of the pie. This just makes for a prettier presentation rather than just the top of the pie being white from that third layer of whopped cream. I have made the pie both ways and it tastes the same but just looks different.

Cool Whip Short-Cut : If you don't want to make homemade whipped cream simply use an 8 ounce tub of Cool Whip. But making homemade whipped cream for this pie is recommend for the best fresh flavor.

Pudding Tips : Do not prepare the instant lemon pudding mix according to the package directions! We are following the recipe above and just using the dry lemon powder from the boxes. Also. for best taste, texture, and results please do not use sugar-free instant pudding mix. Some readers have tried it and liked it, but I can't guarantee the taste of it so use at your own risk. The sugar-free boxes are smaller in size as well.

Nutrition