This easy lemon pudding pie has three cool, creamy layers in a crisp graham cracker crust. It takes about 15 minutes to prepare before chilling, so it’s a convenient no-bake dessert for summer gatherings, potlucks, or any day you don’t want to turn on the oven.
Lemon pudding mix, cold milk, and whipped topping create the light filling and bright lemon flavor. Although the finished pie looks impressive when sliced, it’s simple to assemble, especially with a store-bought graham cracker crust.
Ingredients
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1½ cups honey graham cracker crumbs (about 12 full sheets)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
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8 oz lemon pudding mix (instant)
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2 cups cold milk
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8 oz whipped topping (like Cool Whip), thawed
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1 tbsp lemon extract (optional, for a stronger lemon flavor)
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Fresh strawberries, optional, for garnish
Instructions
1. Make the Crust
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Place graham crackers in a food processor or blender and pulse until finely crushed.
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In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
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Stir until the crumbs are evenly coated.
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Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan.
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Refrigerate while you prepare the filling.
2. Prepare the Pudding Filling
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In a large bowl, whisk the lemon pudding mix with the cold milk for about 2 minutes until thickened.
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For extra lemony flavor, whisk in the lemon extract.
3. Layer the Pie
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Spread about 1½ cups of the prepared pudding evenly over the chilled graham cracker crust.
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In another bowl, fold the whipped topping into the remaining pudding until smooth and creamy.
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Spread this mixture evenly over the pudding layer.
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Smooth the top with a clean spatula for an even finish.
4. Chill and Serve
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Refrigerate the pie for at least 3–4 hours, or until fully set.
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Garnish with fresh strawberries or lemon zest before serving for a fresh, colorful touch.
Make Ahead & Storage
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Make Ahead: Can be prepared 1 day in advance and kept refrigerated until serving.
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Refrigerator: Store covered in the fridge for up to 3 days.
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Freezer: Not recommended, as the texture may separate after thawing.
Timing
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Prep Time: 15 minutes
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Chill Time: 3–4 hours
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Total Time: ~3 hours 15 minutes
