No Bake Lemon Pie
This No Bake Lemon Pie has the perfect sweet and tart balance! It's simple to make in less than 20 minutes with basic ingredients.
Servings: 8 servings
Calories: 360kcal
Ingredients
- 5 ounce can evaporated milk
- 3.4 ounce box instant lemon pudding mix
- 2 8 ounce packages cream cheese room temperature
- 3/4 cup frozen lemonade concentrate thawed
- 1 tablespoon lemon zest
- 6 ounce pre-made graham cracker or pecan pie crust
- 8 ounce Cool Whip divided
- 8 Oreo lemon thins halved
- Fresh Mint for garnish
Instructions
- In a small mixing bowl, whisk or blend together with an electric mixer evaporated milk and pudding mix for 1 minute. Set aside.
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 1 minute.
- Beat in lemonade concentrate and zest.
- Once blended, fold in the pudding mixture followed by half of the Cool Whip.
- Pour the filling into the pie crust. Cover loosely with plastic wrap and refrigerate for at least 4 hours.
- Before serving, garnish the top of the pie with remaining Cool Whip, Lemon Oreo Thins, and fresh mint as desired.
Video
Notes
Tips
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- Thawing Cool Whip: Cool Whip is sold frozen and will need to be defrosted before making the pie.
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- The two methods of thawing I recommend are in the refrigerator or in cold water. Thawing in the refrigerator will take about 5 hours. For the second way, place the Cool Whip tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.
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- Thawing Cool Whip: Cool Whip is sold frozen and will need to be defrosted before making the pie.
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- Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip.
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- To make homemade whipped cream, in a large bowl on high speed, blend together 1 ½ cups heaving whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.
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- Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip.
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- Make It Vegan: To make a vegan version of this pie, use dairy-free whipped topping and yogurt alternatives made from coconut milk, almond milk, or soy milk. Ensure that the graham cracker crust is also vegan-friendly by checking the ingredients list for any animal-derived products.
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- Lighter Options: Light or regular cream cheese and whipped cream works in this pie. The texture will be slightly softer.
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- Cream Cheese Blending: Ensure you use room temperature cream cheese for easier blending.
Storage
Summertime Lemon Cream Pie will keep well in the refrigerator for up to 3-4 days if stored in an airtight container. However, for the best results, it's recommended to consume it within 1-2 days. While this pie can technically be frozen, the texture of the filling will change slightly upon thawing. It's best enjoyed fresh or refrigerated for optimal taste and texture.Nutrition
Calories: 360kcal | Carbohydrates: 52g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 352mg | Potassium: 219mg | Fiber: 1g | Sugar: 24g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 1mg
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