Quick & Zesty Lemon Cream Pie
Indulge in the bright, tangy flavors of our Quick & Zesty Lemon Cream Pie! This delightful dessert is a perfect mix of creamy lemon filling and light, fluffy whipped topping, all nestled in a crispy graham cracker crust. Best of all, it takes just 5 minutes to prepare, making it an ideal choice for spontaneous gatherings or a sweet treat for any occasion. Whether you choose to keep the topping light or opt for a generous dollop, this pie is sure to please your taste buds and impress your guests.
8
Servings
N/A
Calories
4
Ingredients
Ingredients
cold milk
1 1/4 cups (Chilled)
instant lemon pudding mix
2 packages (3 1/2 ounces each) (Dry mix)
Cool Whip Topping
1 (8 ounce) container (Thawed)
graham cracker crumb crust
1 (6 oz. or 9 inch) (Ready-made crust)
Instructions
1
In a large mixing bowl, pour 1 1/4 cups of cold milk. Make sure the milk is chilled for better consistency.
2
Add the two packages of instant lemon pudding mix to the bowl and use a whisk or electric mixer to blend them with the milk until well combined and thickened, about 2 minutes.
3
Gently fold in half of the thawed Cool Whip topping until fully incorporated for a creamy texture.
4
Carefully spread the lemon pudding mixture into the prepared graham cracker crust, smoothing the top with a spatula.
5
Top the pie with the remaining Cool Whip topping, spreading it evenly over the lemon filling.
6
Serve immediately for a fresh taste or refrigerate until ready to serve, allowing the flavors to meld.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the preparation time for the Quick & Zesty Lemon Cream Pie?
This recipe is incredibly fast, taking only about 5 minutes to prepare.
Is this a no-bake dessert?
Yes, this is a no-bake recipe that utilizes a ready-made crust and instant pudding.
How many servings does this lemon pie provide?
The recipe is designed to yield approximately 8 servings.
What kind of pudding mix is required?
You will need two 3.5-ounce packages of instant lemon pudding mix.
How much milk is needed for the filling?
The recipe calls for 1 1/4 cups of cold milk.
Why must the milk be cold?
Cold milk is essential for the instant pudding to thicken properly and achieve the right consistency.
What type of crust should I use?
A 9-inch or 6 oz. ready-made graham cracker crumb crust is recommended.
Do I need to thaw the Cool Whip?
Yes, the 8-ounce container of Cool Whip should be thawed before you fold it into the pudding.
How do I mix the pudding and milk?
Use a whisk or electric mixer to blend them for about 2 minutes until thickened.
How much Cool Whip goes into the pudding mixture?
You should gently fold in half of the 8-ounce container into the lemon pudding mix.
What do I do with the remaining Cool Whip?
The remaining half of the Cool Whip is spread evenly over the top of the lemon filling.
Should I refrigerate the pie before serving?
While it can be served immediately, refrigerating it allows the flavors to meld and the texture to set further.
Can I use a different flavor of pudding?
While this recipe is for a lemon pie, you could use the same method with other instant pudding flavors.
Is an electric mixer necessary?
No, a hand whisk works perfectly well to combine the milk and pudding mix.
What is the texture of the pie?
The pie has a creamy, light, and fluffy texture thanks to the combination of pudding and whipped topping.
Is this recipe suitable for beginners?
Yes, it is extremely easy and perfect for novice bakers or those short on time.
Can I add fresh lemon zest?
Absolutely, adding lemon zest can enhance the zesty flavor and make for a beautiful garnish.
How should leftovers be stored?
Leftover pie should be kept in the refrigerator, covered, to keep it fresh.
Can I use a homemade graham cracker crust?
Yes, if you prefer homemade over store-bought, a DIY graham cracker crust works great.
Is this a good summer treat?
Yes, its refreshing citrus flavor and chilled serving temperature make it ideal for hot weather.
Can I use non-dairy milk?
Instant pudding often requires dairy milk to set correctly; check the pudding package for non-dairy compatibility.
What is the weight of the graham cracker crust?
The recipe suggests a 6 oz. ready-made crust.
How do I ensure the filling is smooth?
Use a spatula to smooth the lemon pudding mixture before adding the final layer of whipped topping.
Can I make this pie in advance?
Yes, making it a few hours ahead and letting it sit in the fridge helps the flavors develop.
Does this recipe contain eggs?
This recipe uses instant pudding mix, which generally does not require adding eggs.
What tools do I need?
You only need a large mixing bowl, a whisk or mixer, and a spatula.
Is the lemon flavor very strong?
It is described as bright and tangy, offering a distinct but pleasant lemon flavor.
Can I use a chocolate crust instead?
Yes, a chocolate crust would provide a different flavor profile that pairs well with lemon.
How many packages of pudding are used?
Two packages of 3 1/2 ounce instant lemon pudding mix are required.
What is the primary benefit of this recipe?
Its main benefits are speed and ease, requiring no baking and only four ingredients.