Traditional Lemon Icebox Pie
This nostalgic lemon icebox pie is a sweet and tangy dessert that harks back to mid-20th-century America, featuring a crunchy graham cracker crust and a smooth, creamy lemon filling without needing any baking.
Prep time: 15 minutesCook time: Serves: 8
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cans (14 oz each) sweetened condensed milk
3/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
Instructions
1. In a medium bowl, mix graham cracker crumbs and sugar.
2. Stir in melted butter until well combined.
3. Press mixture into the bottom and sides of a 9-inch pie pan to form a crust.
4. In a large bowl, combine sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
5. Pour filling into the prepared crust and smooth the top.
6. Refrigerate for at least 4 hours or until the filling is firm.
7. Before serving, whip heavy cream with powdered sugar until stiff peaks form.
8. Top the pie with whipped cream and serve chilled.
Storage
Store the pie in the refrigerator, covered, for up to 5 days.
Reheating
This pie is best enjoyed cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
