No Bake Lemon Pie Easy (Print)

Tangy lemon, smooth cream, and crisp graham crust combine for a refreshing, crowd-pleasing summer dessert.

# Ingredients:

→ Graham Cracker Crust

01 - 180 grams graham cracker crumbs
02 - 67 grams granulated sugar
03 - 85 grams unsalted butter, melted

→ Lemon Cheesecake Filling

04 - 226 grams cream cheese, at room temperature
05 - 100 grams instant lemon pudding mix
06 - 355 millilitres whole milk
07 - 1 tablespoon finely grated lemon zest

→ Whipped Cream Topping

08 - 240 millilitres heavy cream, cold
09 - 16 grams powdered sugar
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon finely grated lemon zest

→ Garnish

12 - Additional lemon zest and lemon slices
13 - Fresh raspberries
14 - Fresh mint leaves

# Steps:

01 - Lightly spray an 20–24 cm pie pan with non-stick cooking spray and set aside.
02 - In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the texture resembles wet sand. Press mixture firmly into the base and up the sides of prepared pie pan using the bottom of a measuring cup. Chill for at least 30 minutes.
03 - In a medium bowl, beat cream cheese until smooth using an electric mixer. Add instant lemon pudding mix and continue mixing until well blended. Gradually add cold whole milk in increments, beating between each addition and allowing the mixture to thicken before adding more. Blend in lemon zest. Pour the filling into the chilled crust and smooth the top.
04 - Refrigerate the assembled pie for a minimum of 3 hours to allow the filling to set firmly.
05 - In a chilled mixing bowl, whip cold heavy cream until soft peaks form. Add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in lemon zest.
06 - Spread whipped cream evenly over chilled pie. Finish with additional lemon zest. Decorate with lemon slices, fresh raspberries, and mint leaves prior to serving.

# Additional Notes:

01 - For optimal pudding texture, beat the milk in increments and allow the mixture to rest briefly to thicken between mixing cycles.
02 - Over-mixing the filling ensures the pudding fully dissolves and prevents lumps.
03 - Softened cream cheese yields a smoother filling texture.
04 - A store-bought graham cracker crust may be substituted for homemade.
05 - For a firmer crust, bake at 190°C for 7 minutes and allow to cool before filling.
06 - Frozen whipped topping can be used instead of freshly whipped cream, if desired.

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