Ingredients:
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted unsalted butter
Lemon cheese filling
8 oz. cream cheese, softened
2 cups whole milk
3.5 oz. instant lemon pudding mix
1 tablespoon lemon zest
Whipped cream topping
1 cup cold heavy cream
2 tbsp. powdered sugar
1 tsp. vanilla extract
1 tbsp. lemon zest
lemon zest and slices, raspberries and mint for pie filling
NO-BAKE LEMON PIE PREPARATION:
NO-BAKE LEMON PIE
Graham Cracker Crust
Lightly spray an 8″ to 9.5″ pie pan with cooking spray. Set aside.
Combine graham cracker crumbs, sugar and butter in a small bowl. Press crumb mixture into prepared pie pan. Use the bottom of a measuring cup to press the crust down well. Cool the pie crust for at least 30 minutes before filling.
Lemon Cheese Filling
In a medium bowl, beat cream cheese until smooth.
Whisk in pudding and beat until creamy and combined.
Slowly beat in milk until creamy and smooth.
Beat in lemon zest.
Pour mixture into prepared pie.
Chill for at least 3 hours.
Whipped Cream LEMON PIE WITHOUT BAKING
In a large bowl, whip the whipping cream until soft peaks form. Add sugar and extract and continue to whip until stiff peaks form.
Spread whipped cream over chilled pie.
Top with additional lemon zest.
Garnish with lemons, mint and raspberries before serving.