Arizona No bake Lemon pie

Living in Arizona in the summer months you really don't want to use the oven, but you still have to eat. A nice cool dessert is a great way to top off a meal, and this  pie is light and refreshing. Give it a try. The most difficult part of making this pie is deciding when to stop eating it.

Arizona No bake lemon pie

1 pre-made graham cracker crust, homemade or store-bought

2 (3.4 oz.) boxes instant lemon pudding mix

2 cups whole milk, 2% works too

1 tablespoon fresh lemon juice

1 1/2 cups heavy whipping cream or cool whip

3 tablespoons powdered sugar omit if using cool whip

1 tablespoon lemon zest for garnish if desired.

In a large bowl, whisk together instant pudding mixes, milk and fresh lemon juice until just combined.

Pour 1 1/2 cups of pudding mixture into prepared pie crust and set aside.

Omit this step if using cool whip. In a separate bowl, beat heavy whipping cream until stiff peaks form, mixing in powdered sugar until incorporated. 

Take 1/2 of whipped cream and fold into remaining lemon pudding mixture. Spread whipped cream lemon pudding into pie crust, then gently top with remaining whipped cream.

Refrigerate until thoroughly chilled and set, then top with lemon zest, slice, serve and enjoy!