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Lemon Pudding Pie

This Lemon Pudding Pie is a delightful way to enjoy the bright, zesty flavor of lemons without spending hours in the kitchen. It combines a creamy lemon pudding filling with a crunchy graham cracker crust.
Prep Time15 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: Easy, Refreshing
Servings: 8 servings
Calories: 250kcal

Ingredients

Ingredients

  • 6.8 ounces instant lemon pudding mix (2 small boxes)
  • 2 cups whole milk
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pie crust graham cracker pie crust
  • 4 ounces Cool Whip (thawed, about ½ tub)
  • Lemon zest for garnish (optional)

Instructions

  • Step 1: Prepare the Pudding Mixture - Combine the instant lemon pudding mix and whole milk in a large mixing bowl. Whisk until thickened, about 2-3 minutes.
  • Step 2: Add Lemon Juice - Gently fold in the freshly squeezed lemon juice until fully incorporated.
  • Step 3: Fold in Cool Whip - Gently fold the thawed Cool Whip into the lemon pudding mixture, being careful not to overmix.
  • Step 4: Fill the Crust - Pour the lemon pudding filling into the graham cracker pie crust, spreading evenly.
  • Step 5: Chill the Pie - Cover with plastic wrap and refrigerate for at least 4 hours until set.
  • Step 6: Garnish and Serve - Optionally sprinkle lemon zest on top, slice, and serve.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Refrigerator

Notes

For an extra lemony flavor, add a teaspoon of lemon zest to the pudding mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days.