Lemon Pudding Pie Easy Recipe is a delicious pudding pie with a triple layer and requires no baking. And the best thing is that you’ll need only about 15 minutes to prepare this Lemon Pudding Pie.
Although the three different layer pie may give you the impression that it’s a bit complex, it couldn’t be easier to make. Three different layers consist of ONLY three ingredients, whipped topping, milk, and pudding mix. You can also make it easier by purchasing pre-made graham cracker crust at your local grocery store.
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
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