NO BAKE LEMON PIE 😍
Ingredients
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter melted
Lemon Cheesecake Filling
8 oz cream cheese room temperature
3.5 oz instant lemon pudding mix
1 ½ cups whole milk
1 tablespoon lemon zest
Whipped Cream Topping
1 cup heavy cream cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
lemon zest and slices, raspberries and mint to garnish pie
Instructions
Graham Cracker Crust
Lightly spray a 8" – 9.5" pie pan with cooking spray. Set aside.
Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
Lemon Cheesecake Filling
In a medium bowl, beat cream cheese until smooth.
Add pudding mix and beat well until creamy and combined.
Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
Beat in lemon zest. Pour mixture into prepared pie shell.
Chill for at least 3 hours. The pie will set up firmly during this time.
Whipped Cream
In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
Spread whipped cream on top of chilled pie.
Top with additional lemon zest.
Garnish with lemons, mint, and raspberries before serving, if desired
