Lemon Raspberry Pie

Lemon Raspberry Pie


"Here's an easy but elegant no-bake pie with layers of creamy lemon and fresh raspberries."
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3 h 15 m servings 246 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Beat milk and dry pudding mixes with whisk 2 min or until well blended. (Mixture will be thick.)
  2. Spoon 1-1/2 cups of the pudding into crust, top with raspberries. Gently stir 1-1/2 cups of the whipped topping into remaining pudding spoon over pie.
  3. Refrigerate 3 hours. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
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  • Jazz It Up: Garnish with additional raspberries just before serving.



I used fresh whip cream instead of the cool whip. I found the pie easy to prepare and a refreshing dessert for the summer, just a tad bit boring though...

Good recipe. The picture doesn't match it though; there should be a layer of pudding underneath the raspberries along with the pudding-whipped cream mix on top of them. I used "Lite" whipped cre...