Description
This no bake pie is the perfect summer dessert! Strawberry and lemon pair together for a sweet, tart, and creamy pie that is quick and easy to make!
Ingredients
Scale
Graham Cracker Crust
- 1 1/2 cups crushed graham crackers (14 full sized crackers)
- 1/3 cup granulated sugar
- 5 tablespoons butter, melted
- 1/2 teaspoon kosher salt
Filling
- 2 1/2 cups large chopped strawberries
- 2 tablespoons granulated sugar
- 1 (3.4- ounce) box Instant Lemon Pudding Mix
- 1 (8- ounce container) frozen whipped topping, thawed
Instructions
- Crust: In a blender or food processor crush the graham crackers to a fine crumb.
- In a large bowl mix together the graham cracker crumbs, sugar, melted butter, salt, and cinnamon if using.
- Press the mixture into the bottom and up the sides of an ungreased 9- inch pie plate.
- Chill the crust for 1 – 2 hours. Alternately, you can bake the crust at 350°F for 8 minutes until lightly golden.
- Filling: Place the chopped strawberries in a large bowl and sprinkle with granulated sugar and dry lemon pudding mix and stir to combine. Allow the strawberries to sit for 10 minutes.
- Fold the whipped topping into the strawberries until evenly combined and spread into the prepared crust.
- Refrigerate for 6 hours or overnight before slicing and serving.
Notes
This pie can also be served frozen if desired.
