Lemon Jello Pie
This no-bake Lemon Jello Pie combines creamy lemon Greek yogurt, whipped topping, and bright lemon Jello for a refreshing, easy dessert. Set inside a buttery graham cracker crust, it’s light, zesty, and perfect for warm weather or easy entertaining.
Easy Jello Lemon Pie
I’ve always been a fan of no-bake desserts—especially during the summer when turning on the oven feels like a chore. This creamy Lemon Jello Pie is one of my go-to treats when I want something sweet, cool, and simple. It’s quick to make and sets beautifully in the fridge, making it ideal for prepping ahead for cookouts or casual gatherings.
This pie reminds me a lot of my Lime Jello Pie, but using lemon Greek yogurt gives it an extra creamy texture that I really love. I usually go with a store-bought graham cracker crust to keep things easy, but when I have a little more time, a homemade crust really takes it to the next level.
If you love no-bake pies, check out my Butterscotch Pudding Pie and my Creamy Cranberry Pie!
Ingredients
- Lemon Jello – Adds tangy citrus flavor and helps the pie set.
- Boiling Water – Dissolves the jello.
- Lemon Greek Yogurt – Adds creamy texture and a light tang.
- Lemon Zest – Boosts fresh lemon flavor.
- Whipped Topping – Makes the filling light and fluffy.
- Graham Cracker Crust – Provides a sweet and crunchy base.
Making the No-Bake Lemon Pie
- Mix the filling – In a lagre bowl, dissolve the lemon Jello in boiling water, stirring until fully dissolved, then let it cool slightly. Whisk together the cooled Jello, lemon Greek yogurt, and lemon zest until smooth.
- Fold in whipped topping – Gently fold in the whipped topping until the mixture is light and creamy.
- Fill the crust – Spoon the filling into the graham cracker crust and smooth the top.
- Chill – Refrigerate for at least 4 hours, or until the pie is set and firm.
- Serve – Slice and serve chilled, with optional garnish of lemon zest or extra whipped topping.
Variations and Substitutions
- Try other Jell-O flavors – Raspberry, strawberry, or orange Jell-O pair well with vanilla or plain Greek yogurt for different fruity versions.
- Substitute whipped topping – Use homemade whipped cream instead of store-bought for a richer, less sweet filling.
- Change the crust – Use a shortbread crust or vanilla wafer crust for a different base flavor.
- Add fruit – Fold in fresh raspberries or sliced strawberries before chilling for texture and extra flavor.
- Make it mini – Divide the filling into mini graham crusts for individual servings, great for parties or portion control.
Tips for Success
- Cool the Jello slightly – Letting it cool for a few minutes before mixing helps prevent curdling the yogurt.
- Fold gently – When adding the whipped topping, fold rather than stir to keep the filling light and airy.
- Chill thoroughly – Give the pie at least 4 hours (or overnight) in the fridge so it sets properly.
- Smooth the top with a spatula – For a clean, finished look before chilling.
- Use a sharp knife – Dip it in hot water and wipe clean between cuts for neat slices
Storage
Store the pie covered in the refrigerator for up to 5 days. Use plastic wrap or a pie container to keep it fresh and prevent it from absorbing other fridge odors.
Do not freeze as the whipped topping and Jello may separate when thawed.
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Lemon Jello Pie Recipe
Ingredients
- 1 (3-ounce) packet lemon Jello
- 1/4 cup boiling water
- 2 5-ounce) tubs lemon Greek yogurt
- 1 tablespoon lemon zest
- 1 (8-ounce) tub whipped topping thawed
- 1 (9-inch) graham cracker crust
Instructions
- Dissolve the lemon Jello in boiling water, stirring until fully dissolved. Let it cool slightly.
- In a large bowl, whisk together the cooled Jello, lemon Greek yogurt, and lemon zest until smooth.
- Gently fold in the whipped topping until fully combined and the mixture is light and creamy.
- Spoon the filling into the graham cracker crust and smooth out the top.
- Refrigerate for at least 4 hours, or until the pie is set and firm enough to slice.
- Serve chilled, with optional garnish of lemon zest or extra whipped topping.
Notes
- Store the pie covered in the refrigerator for up to 5 days. Use plastic wrap or a pie container to keep it fresh and prevent it from absorbing other fridge odors.
- Do not freeze as the whipped topping and Jello may separate when thawed.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.