Lemon Raspberry No Bake Pie

Name: Lemon Raspberry No Bake Pie
Prep time: 10 min
Total time: 2 h 10 min
Yield: 8 slices
Ingredients: 8 ounces cream cheese; ½ cup powdered sugar; 3.4 ounces instant lemon pudding mix; 1 cup 2% or whole milk; 16 ounces Cool Whip; 1 lemon; 1 Graham Cracker Crust; 18 ounces fresh raspberries; mint leaves

User Reviews

4.2

15 reviews

Good

Prep Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 10 mins
Servings
8 slices
Calories
418 kcal
Course
Dessert
Cuisine
American

Lemon Raspberry No Bake Pie

Zion Rodriguez

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There's no better way to celebrate all things Spring than with a dessert full of bright, fresh flavors like easy Lemon Raspberry No Bake Pie!

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Ingredients

Servings

8 ounces cream cheese at room temperature
½ cup powdered sugar
3.4 ounces instant lemon pudding mix
1 cup 2% or whole milk
16 ounces Cool Whip thawed (2 tubs)
1 lemon zested (save the lemon for garnish)
1 Graham Cracker Crust (store-bought or homemade)
18 ounces fresh raspberries rinsed and divided
mint leaves for garnish

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Instructions

In a large mixing bowl with a hand mixer, beat together the cream cheese and powdered sugar until creamy and smooth. Set aside.
In a separate mixing bowl, whisk together the milk and pudding mix until thick, about 2 minutes.
Pour the pudding mixture into the cream cheese mixture and beat until evenly combined. Stop the mixer to scrape down the sides of the bowl as needed.
Add 8 ounces of Cool Whip to the filling and mix until just combined. Gently fold in the lemon zest with a rubber spatula.
Spread 12 ounces of raspberries over the bottom of the pie crust in an even layer. (The bottom should be completely covered.) Pour the lemon filling into the pie crust over the raspberries, and smooth out the top with a rubber spatula. Refrigerate for at least 2 hours or until set.
Just before serving, top the pie with the remaining Cool Whip, raspberries, lemon wedges, and mint leaves. Cut into 8 slices and serve chilled.

Equipments used:

Notes

Store leftover pie in an airtight container in the fridge for up to 1 week. This pie can be frozen and stored for up to 2 months in the freezer in an airtight container. You can also serve it frozen, this makes slicing the pie super easy too.
I like to make this pie in a deep-dish pie plate with a homemade graham cracker crust. You can use a store-bought crust, just be sure to fill the pie crust as needed since they're usually a bit smaller than homemade. Fill the bottom of the crust with just enough raspberries to cover, and then pour in enough filling to reach the top of the crust. (You may end up with extra of each.)

Nutrition Information

Show Details

Serving 1slice Calories 418kcal (21%) Carbohydrates 58g (19%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 41mg (14%) Sodium 304mg (13%) Potassium 284mg (8%) Fiber 5g (20%) Sugar 26g (52%) Vitamin A 554IU (11%) Vitamin C 24mg (27%) Calcium 153mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 418 kcal

% Daily Value*

Serving	1slice
Calories	418kcal	21%
Carbohydrates	58g	19%
Protein	6g	12%
Fat	19g	29%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	41mg	14%
Sodium	304mg	13%
Potassium	284mg	6%
Fiber	5g	20%
Sugar	26g	52%
Vitamin A	554IU	11%
Vitamin C	24mg	27%
Calcium	153mg	15%
Iron	1mg	6%