Creamy Lemon Icebox Pie
A quick and easy no-bake lemon pie with a buttery graham cracker crust and a smooth, tangy creamy lemon filling. Perfect for warm weather and crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 (14 oz / 396g) can sweetened condensed milk
- 1/2 cup (120ml) fresh lemon juice (about 3–4 medium lemons)
- 1 tablespoon lemon zest
- 1 cup (240ml) heavy cream, cold
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and look like wet sand (about 2 minutes).
- Press the Crust: Pour crumb mixture into a 9-inch pie dish. Use the bottom of a glass or measuring cup to firmly press crumbs evenly across bottom and up sides to about 1/4 inch thickness. Refrigerate for at least 30 minutes.
- Prepare the Lemon Filling: In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and slightly thickened (3-4 minutes).
- Whip the Cream: In a separate bowl, whip cold heavy cream with sugar and vanilla extract until soft peaks form.
- Fold in the Whipped Cream: Gently fold whipped cream into lemon mixture until light and fluffy with no streaks.
- Assemble the Pie: Pour lemon filling into chilled crust and smooth the top. Cover with plastic wrap pressed gently onto surface.
- Chill to Set: Refrigerate for at least 4 hours, preferably overnight, until filling firms and crust stays crisp.
- Serve: Garnish with extra lemon zest, thin lemon slices, or whipped cream if desired. Slice with a sharp knife warmed under hot water for clean cuts.
Notes
Use fresh lemon juice and zest for best flavor. Whip cream to soft peaks to avoid runny or grainy texture. Chill crust firmly to prevent sogginess. For gluten-free crust, substitute graham crackers with almond flour and butter. For dairy-free, use coconut cream and dairy-free condensed milk alternatives.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 4
Keywords: lemon pie, icebox pie, no-bake dessert, graham cracker crust, creamy lemon filling, easy summer dessert, tangy dessert