Lemon Pudding Pie
Bright, zesty, and irresistibly creamy, this Lemon Pudding Pie is a refreshing dessert that will steal the show at any gathering! Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a velvety lemon pudding mixture that’s lightened with fluffy whipped cream for an effortlessly indulgent texture. A sprinkle of fragrant lemon zest and a dollop of whipped cream make it as beautiful as it is delicious. With only 20 minutes of prep time and a no-fuss, no-bake filling, this pie is the ultimate easy dessert for lemon lovers. Perfect for springtime brunches, summer picnics, or any occasion that calls for a sweet, citrusy treat, this recipe is destined to become a family favorite. Don’t forget the lemon slices for garnish—they add a final pop of sunshine to this make-ahead delight!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter
- 2 packages instant lemon pudding mix
- 3 cups cold milk
- 1.5 cups whipped cream
- 1 tablespoon lemon zest
- 4 slices lemon slices (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar.
Melt the unsalted butter and pour it into the graham cracker mixture. Stir until the crumbs are evenly coated and have the consistency of damp sand.
Press the mixture evenly into the bottom and sides of a 9-inch (23 cm) pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely on a wire rack.
In a large bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes until the mixture is thick and smooth.
Gently fold in 1 cup of whipped cream until no streaks remain, creating a light and fluffy filling.
Pour the lemon pudding mixture into the cooled pie crust, spreading it evenly.
Spread the remaining 1/2 cup of whipped cream over the top of the pie for garnish, or pipe it decoratively, if desired.
Sprinkle the lemon zest over the whipped cream for added color and flavor.
Refrigerate the pie for at least 2 hours, or until set.
Before serving, garnish with lemon slices, if desired. Slice and enjoy!
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 397.7 g | 145% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 261.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1079 mg | 83% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1595 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
