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Lemon Pudding Pie Recipe

American · Dessert · 20 min total

A tangy and creamy no-bake pie with a silky lemon pudding filling and a buttery graham cracker crust, perfect for a refreshing dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing filling.
2. In a medium saucepan, whisk together 3/4 cup sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Whisk in egg yolks.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (about 5-7 minutes). Boil for 1 minute, then remove from heat.
4. Stir in lemon juice, lemon zest, and 2 tablespoons butter until butter is melted and mixture is smooth. Pour into prepared crust.
5. Press plastic wrap directly onto surface of pudding to prevent skin from forming. Refrigerate until set, at least 4 hours or overnight.
6. When ready to serve, make whipped cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over pie. Serve chilled.

Tips

• For a stronger lemon flavor, add an extra teaspoon of zest.
• Store leftovers in the refrigerator for up to 3 days.
• Garnish with lemon slices or fresh berries if desired.

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