This creamy lemon pie is smooth, refreshing, and incredibly easy to make with a buttery graham cracker crust and rich lemon filling. Perfect for summer desserts, parties, or anytime you want a sweet citrus treat!
🛒 Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
Filling
- 1 can sweetened condensed milk
- 1 package instant lemon pudding mix
- 1½ cups cold milk
- 1 tub whipped topping
👩🍳 Instructions
1️⃣ Prepare the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
Press firmly into a pie pan, covering the bottom and sides evenly.
Place in the fridge while preparing the filling.
2️⃣ Make the Lemon Filling
In a large bowl, whisk together cold milk and lemon pudding mix for 2 minutes until slightly thickened.
Add sweetened condensed milk and mix until creamy and smooth.
Fold in whipped topping gently until light and fluffy.
3️⃣ Fill the Pie
Pour the lemon mixture into the chilled crust and spread evenly.
Smooth the top with a spoon or spatula.
4️⃣ Chill
Refrigerate for at least 4 hours, or overnight for best results.
5️⃣ Serve
Slice and serve chilled. Garnish with lemon zest or whipped cream if desired.
💡 Tips
- Chill overnight for cleaner slices.
- Add fresh lemon juice for extra tangy flavor.
- Keep refrigerated until ready to serve.
❓Q/A
Q: Can I freeze this pie?
Yes! Freeze for up to 1 month and thaw slightly before serving.
Q: Can I use homemade whipped cream?
Absolutely, homemade whipped cream works great.
Q: What crust works best?
Graham cracker crust gives the best classic flavor.