4.2 from 15 votes
Lemon Raspberry No Bake Pie
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!
Prep Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8 slices
Calories: 418 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.