Grandma Betty swore this was her 4 ingredient secret weapon. I finally made it myself and the whole pan was gone before dinner finished.

This 4-ingredient lemon pudding pie is exactly the kind of thing my Grandma Betty would pull out when the house was full and dinner was running late. She swore it was her secret weapon because it took almost no effort, used pantry staples, and somehow disappeared before anyone even sat down to the main course. It’s bright, creamy, and refreshing, with a sunny yellow lemon filling and thick swirls of whipped cream in a simple graham cracker crust. If you’re juggling work, kids, or just a busy day, this is the kind of dessert you can throw together in minutes, chill while you go about your life, and then watch the whole pan vanish before dinner is even finished.

Serve this lemon pudding pie well-chilled, straight from the fridge, with an extra dollop of whipped cream on each slice if you’re feeling fancy. It pairs really nicely with simple weeknight dinners like baked chicken, grilled burgers, or pasta—anything that could use a bright, citrusy finish. I like to slice it just before serving so the layers stay neat, and set the pie on the table with a small bowl of extra whipped cream and a few lemon slices for anyone who wants to dress up their plate. It’s also perfect alongside hot coffee or iced tea, especially on warm evenings.

Servings: 8

1 (9-inch) prepared graham cracker crust (store-bought, in a glass pie plate if possible)

Place the prepared graham cracker crust on a flat surface, like your kitchen counter, so it’s ready to fill. If your crust comes with a plastic lid, save it to cover the pie later for chilling.

In a large mixing bowl, add the instant lemon pudding mix and the cold milk. Whisk steadily for 2 to 3 minutes, or until the mixture thickens and turns into a smooth, bright yellow pudding.

Gently fold in 1 cup of the whipped cream to the thickened lemon pudding. Use a spatula and light, sweeping motions so you don’t deflate the mixture too much. The filling should look pale yellow, creamy, and slightly fluffy.

Pour the lemon filling into the graham cracker crust. Use the back of a spoon or an offset spatula to spread it evenly all the way to the edges, smoothing the top.

Dollop the remaining 1 cup of whipped cream over the lemon filling. Spread it out evenly, then use the back of a spoon to create thick, soft swirls on top—this gives that pretty, homemade look you see in close-up photos.

Carefully transfer the pie to the refrigerator. Chill for at least 3 hours, or until the filling is fully set and the pie slices cleanly. For the firmest slices, chilling 4 hours or overnight is ideal.

When ready to serve, remove the pie from the fridge and slice into 8 wedges using a sharp knife. Wipe the knife clean between cuts for the neatest slices. Serve chilled and watch it disappear before dinner is even over.