This easy lemon cream pie is a refreshing, no-bake dessert that’s perfect for spring and summer gatherings. With a creamy lemon filling, buttery graham cracker crust, and fluffy whipped topping, this pie is a crowd-pleaser that comes together in just 15 minutes. Ideal for holidays like Easter or Mother’s Day, this simple recipe requires minimal ingredients and no oven time, making it a go-to for busy bakers.

Lemon Cream Pie with graham cracker crust and a lemon slice in the center

I love cream pie and this easy lemon cream pie is so easy to make and perfect for the warm weather. It’s light, it’s creamy and has a wonderful lemon flavor that isn’t sharp.

Why You’ll Love This No-Bake Lemon Cream Pie

Quick and Easy: Made in 15 minutes with simple ingredients.
No-Bake: Perfect for warm weather when you want to skip the oven.
Bright and Tangy: The lemon flavor is refreshing and balanced with creamy sweetness.
Versatile: Great for potlucks, picnics, or family dinners.

Ingredients for Lemon Cream Pie

graham cracker pie crust
whipped topping or whipped cream
lemon pudding mix
milk

How to Make a No-Bake Lemon Cream Pie with Graham Cracker Crust

This truly is the simplest lemon pie recipe with only 4 ingredients!!! I use a store-bought graham cracker pie crust, but you can make a homemade one if you prefer with graham cracker crumbs and melted butter.

Start by putting your lemon pudding mix and milk into a medium bowl. Follow the directions on the box for the milk amount you want for the “pie” directions, not the pudding.

Mixing up the milk and lemon pudding mix for the pie filing.

Mix as directed on the box, usually about 2 minutes. If you don’t have a mixer you can whisk the mixture by hand.

Adding whipped topping to the pie filling.

Then take 1/2 the tub of whipped topping and fold it into the pie filling.

Folding whipped topping into the lemon pie filling.

Add the filling to the graham cracker pie crust.

Adding the lemon cream pie filling to the graham cracker pie crust.

Put it in the fridge and let it set up for at least 2 hours. Serve with some more whipped topping and garnish with a slice of lemon or some lemon zest.

Lemon Cream Pie with Graham Cracker Crust

This easy lemon cream pie with a graham cracker crust is a favorite in our home during the warmer months, but it’s great at any time.

Tips for the Best Lemon Cream Pie

Chill Thoroughly: Allowing the pie to set in the fridge ensures clean slices and a firm texture.
Customize the Crust: Try a shortbread or vanilla wafer crust for a twist.
Make Ahead: This pie can be prepared a day in advance, perfect for stress-free entertaining.
You could use fresh whipped cream instead of whipped topping.

What is the difference between a lemon meringue pie and a lemon cream pie?

A lemon meringue pie is topped with meringue. Meringue is egg whites that have been whipped with some sugar. The sugar and eggs white will form stiff peaks and then can be placed on top of the pie filing. Often the top of the meringue is torched with a blow torch or placed under the broiler for a couple minutes until the tips of the meringue have turned brown.

Lemon Cream Pie

Lemon Cream Pie with Graham Cracker Crust that's so quick and easy to make.

Prep Time 10

Refrigerating 2

Equipment

hand mixer

Ingredients

1 9" graham cracker pie crust
8 ounces whipped topping separated in half
3.4 ounce instant lemon pudding mix
2 cups milk use the amount the box tells you to use for making pie

Instructions

Add the milk and the lemon pudding mix to a bowl.
Use a hand mixer and mix for a couple of minutes.
Add 1/2 of the whipped topping to the pie filling.
Fold in the whipped topping.
Add the lemon pie filling to the graham cracker pie crust.
Place the pie in the refrigerator for at least 2 hours before serving. Serve with the remaining whipped topping and lemon slices if preferred.