Have I ever told you about what a horrible, no good, awful baby our second daughter was? I joke about it pretty often, but the truth is I cried. A lot. And dreamed of this no bake lemon cream pie with berries. And maybe a little of this No Bake Oreo Pie.
Where to start? Well, first of all my pregnancy with her was far worse than this one. It was rough. I kept hoping and praying that she would be the world’s easiest baby since the pregnancy was hard. WRONG. Just a week or two after delivery she started screaming day and night. And I mean screaming. She was so gassy and her stomach was always rock solid from it. And if you think you had a kid that spit up a lot it was nothing compared to her. Projectile is the only word to describe it. Have you ever seen a newborn do that? It’s scary!
Cade had gone straight back to work so it was just me and the two girls at home. I cried. A lot. You guys,she would sleep for maybe 10-20 minutes and then cry the rest of the time. You’d think she would cry herself to sleep but she didn’t. Or she would and then wake right back up. We were desperate. We constantly were calling our doctor wanting help and she just kept telling us she had a b”bad attitude” and some kids were like that. No. We didn’t believe it.
Finally at almost 4 months we had had it. We asked around and found out about Doctor Wilcox. He saved us. Immediately he put me on an elimination diet and our little one on reflux medicine. The medicine started working within a day or so and slowly but surely my diet fixed everything. It took months, and I had to go off of dairy, soy, yeast (don’t worry, we kept passing back and forth yeast infections, yes nursing moms can get breast yeast infections. I wanted to die.), limited sugar for the yeast issue, bananas, nut products and anything gas producing. She was a sensitive little thing.
He gave me the most amazing list to watch for dairy in products as they can be listed as other things and boy is it in everything! I’d go to eat a cracker or granola bar and it would be listed! GOSH! I lived off of easy fruits, vegetables, and meat with practically no flavor. It was so hard!! Our doctor kept reassuring us that by a year she would likely be just fine and sure enough, at 13 months she was fabulous!
Now she is our best sleeper and at 5 still prefers to take a 1-2 hour nap. I think she is making up for lost time. Either way, this is the pie I dreamed about while nursing however once I could eat everything again I found it took me a good year to want much junk food since I was used to eating so healthy. I forgot about the pie until now.
Thick graham cracker crust that can either be refrigerated for an hour before filling or baked, which is what I prefer since I like that extra crunch. Creamy filling which is made up of cream cheese, pudding and sweetened condensed milk. Yes, we are clearly going for healthy on this one. Haha, worth it!!
What Kind of Crust do You Use for No Bake Pies?
Graham Cracker crusts are the most popular crust for no bake pie.
A pre-baked pastry crust will also work well with a no bake pie.
Can Lemon Cream Pie be Frozen?
Place in an airtight container and freeze up to 2 months.
Can You Freeze Graham Cracker Crust?
Graham cracker crust freezes well.
Just wrap tightly or place in heavy duty freezer bag and freeze.
No Bake Lemon Cream Pie
- 1 Deep dish pie plate or 2 pie dishes
Graham Cracker Crust
- 2 Cups Graham cracker crumbs
- 1/2 Cup Butter, melted
- Pinch of Salt
- 1/2 Cup Sugar
- 2 3.4 Ounce Boxes of Instant Lemon Pudding
- 2 Cups Whole Milk (may use low fat or skim)
- 8 Ounces Cream Cheese, softened
- 14 ounce can Sweetened Condensed Milk
- 4 1/2 Cups Cool Whip or Fresh Whipped Cream (don't forget the powdered sugar if you make it yourself)
- 1 Pint Raspberries
- 1 Pint Strawberries, halved or sliced
For the Crust
- Heat the oven to 350 if you prefer to bake it.
- In a bowl, mix the graham cracker crumbs, sugar and salt.
- Add the melted butter and stir until it resembles wet sand.
- Press into a deep dish pie plate or 2 smaller pie plates.
- Bake for 8 minutes and allow to cool completely, or place in the fridge for one hour and skip the baking completely.
For the Pie
- In a bowl, whisk together the pudding and milk.
- Allow to set up for a few minutes.
- In another bowl, with an electric hand mixer, beat the cream cheese until smooth.
- Add the sweetened condensed milk and beat again until smooth.
- Stir the pudding into the cream cheese mixture.
- Add the cool whip and fold in.
- Pour the filling into the pie and allow to set for one hour, up to overnight in the fridge.
- Top with berries and serve!
This pie WILL NOT turn out if you don't use instant pudding and do things in the exact order as stated
Amount Per Serving:Calories: 5253 Saturated Fat: 0g Cholesterol: 882.4mg Sodium: 0mg Carbohydrates: 582.8g Fiber: 34.7g Sugar: 443.7g Protein: 87.8g