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Creamy Lemon Pie

Creamy Lemon Pie

With a shortbread cookie crust and cool, lemony filling, this no-bake Creamy Lemon Pie will be a quick favorite!
5 from 2 votes
Prep Time 15 mins
Course Dessert
Servings 8


Shortbread Cookie Crust (can also use a prepared graham cracker crust)

  • 1 ½ c shortbread cookie crumbs (an 11 oz pkg will be plenty)
  • 4 tablespoon butter melted
  • 2 tablespoon sugar

Pie Filling

  • 1 ¼ c boiling water
  • 1 3 oz box lemon flavored gelatin
  • 3 tablespoon freshly-squeezed lemon juice
  • 2 6 oz containers lemon flavored yogurt
  • 1 8 oz tub whipped topping + additional for topping, if desired


To make the shortbread crust

  • Place the shortbread cookie crumbs in a large resealable bag.
  • Add the melted butter and the sugar; seal bag.
  • Shake and/or mix with your hands until well-combined.
  • Pour into pie plate and press into the bottom and sides of the pan; set aside.

To make the filling

  • Pour boiling water into a large bowl; sprinkle the gelatin on top and stir until dissolved (about 1-2 minutes).
  • Stir in the lemon juice and yogurt until smooth.
  • Fold in the whipped topping and pour into prepared crust.
  • Refrigerate until set, about 4-6 hours.
  • Serve with additional whipped topping, if desired.
Keyword no bake, pie
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!