If you’re searching for the perfect dessert to cool you down this summer, look no further than this refreshing Lemon Raspberry No Bake Pie. With its vibrant flavors of zesty lemon and juicy raspberries, this pie is ideal for warm evenings, backyard BBQs, or any occasion where you want to impress guests without spending hours in the kitchen. This pie is easy to make and won’t heat up your house—perfect for those who want a light dessert without turning on the oven.

The combination of creamy filling and tart berries is simply irresistible. Plus, this no bake recipe is quick to prepare, making it an effortless option for busy days. Whether you’re hosting a gathering or just treating yourself, this pie will surely satisfy your sweet cravings.

Why This Recipe Is a Must-Try

This Lemon Raspberry No Bake Pie is not just delicious; it’s a party in the mouth! Here’s why you’ll want to make it:

Quick and Easy: No baking required! Prep this pie in under 30 minutes, chill, and serve.
Bright Flavors: The tartness of lemon pairs beautifully with the sweetness of fresh raspberries for a balanced taste.
Creamy Texture: The smooth cream cheese and whipped topping give the filling an indulgent texture.
Colorful Presentation: Fresh raspberries and mint leaves make for an eye-catching dessert that appeals to everyone.
Versatile: Perfect for any occasion! This pie is appropriate for summer BBQs, birthday parties, or just a sweet treat at home.

Ingredients

Gather these ingredients to make this delightful pie:

8 ounces cream cheese at room temperature
½ cup powdered sugar
3.4 ounces instant lemon pudding mix
1 cup 2% or whole milk
16 ounces Cool Whip thawed (2 tubs)
1 lemon zested (save the lemon for garnish)
1 graham cracker crust (store-bought or homemade)
18 ounces fresh raspberries rinsed and divided
Mint leaves for garnish

How To Make Lemon Raspberry No Bake Pie

Step 1: Prepare the Cream Cheese Mixture

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to mix until fully combined. The mixture should be fluffy and free of lumps.

Step 2: Add the Lemon Flavor

Next, sprinkle in the instant lemon pudding mix. Pour in the milk and mix until the pudding is thickened and well incorporated into the cream cheese mixture. The lemon flavor will start to shine through!

Step 3: Fold in the Cool Whip

Once your pudding mixture is ready, gently fold in the thawed Cool Whip. Use a spatula to blend until everything is evenly combined. Be careful not to deflate the whipped topping; you want to keep that light and airy texture.

Step 4: Add Zest and Raspberries

Zest the lemon and fold the zest into your pie filling. Then, gently mix in about half of the fresh raspberries, reserving the rest for garnish later. This will add fresh fruit flavor throughout the pie.

Step 5: Assemble the Pie

Pour the lemon and raspberry filling into the graham cracker crust, spreading it evenly with a spatula. Tap the pie lightly on the counter to remove any air bubbles and ensure it’s spread evenly.

Step 6: Chill the Pie

Cover the pie with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if you prefer. This will help the filling set and make the pie easier to slice.

Step 7: Garnish and Serve

Once the pie has set, remove it from the refrigerator. Top with the remaining fresh raspberries and garnish with fresh mint leaves. Zest some lemon over the top for that pop of color and extra flavor. Slice and serve chilled!

Expert Tips

Make sure your cream cheese is at room temperature to ensure a smooth filling.
For optimal results, allow the pie to chill overnight to let the flavors deepen and the filling to set perfectly.
Feel free to experiment with other berries like blueberries or strawberries alongside the raspberries.
When folding in the Cool Whip, be gentle to maintain the fluffiness of the mixture.

Variations and Customizations

For a twist, try adding a layer of blueberry or strawberry filling under the lemon layer for a mixed berry pie.
Replace the graham cracker crust with an Oreo crust for a chocolatey indulgence.
Add a layer of fresh sliced strawberries along with the raspberries for more texture and flavor.
For extra tang, include a splash of lemon juice in the filling mixture.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator. The pie will keep well for about 3-4 days, though it’s best enjoyed fresh. If you need to store it for longer, consider portioning it out and freezing individual slices. Just let the slices thaw in the refrigerator before serving.

FAQ

Can I use fresh lemon juice instead of lemon pudding mix?

While fresh lemon juice can be used to enhance the flavor, the pudding mix provides necessary thickening. If you want to use fresh lemon juice, consider making a homemade lemon curd for a similar effect.

Is there a dairy-free alternative for this recipe?

Yes! You can use dairy-free cream cheese and coconut whipped topping instead of regular cream cheese and Cool Whip. Look for instant pudding mixes that are dairy-free as well.

Can I make this pie ahead of time?

Absolutely! This pie is perfect for making ahead of time. It can be prepared a day in advance and stored in the refrigerator until ready to serve.

What can I use instead of graham cracker crust?

You can use an Oreo crust, a shortbread crust, or even a nut-based crust such as one made from almond flour for a gluten-free option.

Conclusion

This Lemon Raspberry No Bake Pie is the epitome of summer dessert perfection. With its bright flavors and creamy texture, it is sure to be a hit at any gathering. It’s easy to prepare, customizable, and doesn’t require any baking, making it ideal for those hot summer months when you want a delicious treat without heating up your kitchen. So, gather your ingredients, unleash your inner chef, and enjoy every luscious bite of this delightful pie!

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