No-Bake Lemon Cream Pie

25 min | easy | vegetarian

Recipe by Eunice Published Mar 31, 2026

Prep Time	Cook Time	Total Time
25 min	0 min	25 min

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Introduction

This no-bake lemon cream pie is cool, creamy, and bright, with a buttery graham cracker crust and fluffy whipped topping.

It is perfect for spring parties, Easter dessert tables, summer cookouts, or any make-ahead treat when you want something easy.

Prep mode (keeps screen awake)

Make the crust

Stir graham cracker crumbs, sugar, and melted butter until the crumbs look like wet sand.
Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
Mix the lemon base

Beat the softened cream cheese, powdered sugar, vanilla, lemon juice, and zest until smooth and fluffy.
Whisk the pudding mix with cold milk in a separate bowl for about 2 minutes.
Let it stand 2 minutes so it thickens slightly.
Finish the filling

Fold the thickened pudding into the cream cheese mixture until fully blended and creamy.
Spoon the filling into the crust and smooth the top with a spatula.
Whip the topping

Beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
Spread or pipe the whipped cream over the pie, then finish with lemon zest and cherries.
Chill and serve

Cover the pie and chill it for at least 4 hours, or until fully set.
Slice with a clean, warm knife for neat pieces.

Graham cracker crumbs for vanilla wafer crumbs: Vanilla wafers make the crust slightly sweeter and more buttery. The texture stays crisp and tender after chilling.
Fresh lemon juice for lime juice: Lime juice gives the pie a brighter, tropical note. The filling still sets well and tastes fresh.
Maraschino cherries for candied lemon slices: Candied lemon slices add sparkle and extra citrus flavor. They make the pie look bakery-style without extra work.

Pack the crust firmly: Use the bottom of a measuring cup for even pressure. A tight crust slices cleanly and stays together.
Use very cold tools for whipping: Cold tools help the cream whip faster and hold shape longer. Chill the bowl and beaters for 10 minutes.
Keep the pudding milk cold: Instant pudding thickens best with cold milk. Warm milk can leave the filling loose for longer.
Fold, do not beat, the final filling: Overmixing can thin the filling and soften the texture. Fold just until smooth and evenly colored.
Add garnish near serving time: Lemon zest and cherries look best when added late. They stay glossy and keep the topping looking fresh.

^* Approximate, per serving.
Data source: USDA FoodData Central.

Why is my filling too soft?: Warm cream cheese or room-temperature milk can slow thickening. Use cold milk, then chill the pie until fully firm.
How do I keep the crust from crumbling?: Mix until every crumb is coated with butter. Press firmly into the plate, especially along the sides and corners.
Can I make this pie ahead?: Yes, it holds well for one day in the refrigerator. Add the final garnish before serving for the best look.
Why will my whipped cream not hold peaks?: The cream may be too warm or underwhipped. Start with very cold cream and stop once peaks stand up.
Can I freeze leftovers?: Yes, freeze slices on a tray until firm, then wrap well. Thaw in the refrigerator for a softer, creamier texture.