Traditional Lemon Icebox Pie

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 8
★★★★★
Be the First to Review!

This Traditional Lemon Icebox Pie is a classic, no-bake dessert that's perfect for warm days. With its refreshing lemony flavor and creamy texture, it's sure to be a hit at any gathering. Let’s dive into this simple yet delightful treat!

Ingredients for Traditional Lemon Icebox Pie

Graham cracker crumbs form the base of the crust, providing a buttery and slightly sweet foundation. Granulated sugar adds a touch of sweetness to the crust, while unsalted butter binds it all together, making it easy to press into the pie pan.

Sweetened condensed milk is the key to the pie's rich and creamy filling. Fresh lemon juice gives the pie its signature tartness, and lemon zest enhances the citrusy flavor. A hint of vanilla extract brings a subtle sweetness and depth.

Heavy cream is whipped with powdered sugar to create a fluffy topping that complements the pie's tangy filling perfectly.

Tips & Tricks

  • For extra citrusy flavor, use Meyer lemons if they’re available; their sweetness is a perfect match for this pie.
  • Chill the mixing bowl and beaters before whipping the cream; it helps achieve a better texture.
  • If you prefer a firmer crust, bake it at 350°F (175°C) for 8-10 minutes before adding the filling.

Serving Suggestions

This pie is a great standalone dessert, but you can serve it with a side of fresh berries for added color and flavor. A sprig of fresh mint on top can also enhance its presentation and add a hint of freshness.

Frequently Asked Questions

Can I use store-bought crust?
Absolutely! If you’re short on time, a pre-made graham cracker crust will work just fine.
How long does this pie last in the fridge?
It can be stored in the refrigerator for up to three days. Just make sure it’s covered to prevent it from absorbing other fridge odors.
Can I freeze the pie?
Yes, you can freeze it without the whipped cream topping for up to a month. Thaw in the refrigerator before serving.

Traditional Lemon Icebox Pie Recipe Walkthrough

Start by mixing the graham cracker crumbs and granulated sugar in a medium bowl. Then, pour in the melted butter and stir until everything is well combined. It should resemble wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. You can use the bottom of a measuring cup to get an even layer. Set aside.

In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix until the filling is smooth and well-blended. Pour the filling into the prepared crust, using a spatula to smooth out the top.

Place the pie in the refrigerator and let it chill for at least 4 hours, or until the filling is firm. This chilling time allows the flavors to meld and the filling to set properly.

Just before you're ready to serve, whip the heavy cream with powdered sugar in a separate bowl until stiff peaks form. Top the chilled pie with the whipped cream, spreading it evenly or swirling it on top for a decorative touch. Serve the pie chilled and enjoy!

Why You'll Love This Recipe

  • A no-bake dessert that saves you from turning on the oven.
  • Perfect balance of sweet and tangy flavors.
  • Quick to prepare and ideal for make-ahead gatherings.
  • Uses easy-to-find ingredients you might already have at home.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!