No-Bake Lemon Icebox Pie Recipe

Introduction

No-Bake Lemon Icebox Pie is a refreshing and tangy dessert that’s perfect for warm days or any time you want a light, citrusy treat. This easy-to-make pie combines a crunchy graham cracker crust with a creamy lemon filling that requires no baking. It’s a delightful, cool dessert that’s sure to impress.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 package (8 ounces) cream cheese, softened
• 1 cup heavy whipping cream

Instructions

1. Step 1: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
2. Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator while preparing the filling.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until fully combined and creamy.
4. Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until well incorporated.
5. Step 5: Pour the filling into the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or until set.
6. Step 6: Garnish with additional lemon zest or whipped cream before serving, if desired.

Tips & Variations

• Use fresh lemons for the best citrus flavor and avoid bottled lemon juice.
• To add a bright twist, sprinkle finely chopped fresh mint leaves on top before serving.
• For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.
• Make mini pies in individual cups for easy portion control and presentation.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture and freshness. When ready to serve, let it sit at room temperature for about 10 minutes for easier slicing. No need to freeze, as the pie is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While bottled lemon juice can be used in a pinch, fresh lemon juice provides a brighter, more vibrant flavor that greatly enhances the pie. For the best taste, use fresh lemons.

Can I make this pie ahead of time?

Yes, this pie actually benefits from resting in the refrigerator for at least 4 hours or overnight. This allows the filling to set properly and the flavors to develop fully.

No-Bake Lemon Icebox Pie Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

A refreshing and creamy no-bake lemon icebox pie featuring a crunchy graham cracker crust filled with a tangy lemon cream cheese and whipped cream mixture. Perfect for a quick, easy dessert with bright citrus flavor and a smooth texture, ideal for warm days or anytime you crave a light, zesty treat.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling

• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 cup heavy whipping cream

Instructions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture is well combined.
2. Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust. Place the crust in the refrigerator to chill and set while you prepare the filling.
3. Make the lemon filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest. Continue mixing until the filling is fully combined and smooth.
4. Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, ensuring a light and airy texture.
5. Combine filling and whipped cream: Gently fold the whipped cream into the lemon cream cheese mixture, taking care to maintain the airy texture and blend all ingredients evenly.
6. Assemble and chill: Pour the combined filling into the prepared graham cracker crust and smooth the top with a spatula. Cover the pie and refrigerate for at least 4 hours, or until the filling is fully set.
7. Serve: Before serving, optionally garnish with additional lemon zest or a dollop of whipped cream for added decoration and flavor.

Notes

• For best results, use freshly squeezed lemon juice for bright flavor.
• Make sure the cream cheese is softened properly to avoid lumps in the filling.
• Refrigerate the pie for the full chilling time to ensure it sets well and slices cleanly.
• You can substitute whipped topping for heavy cream if preferred, though heavy cream gives the best texture.
• To add extra citrus flavor, serve with lemon slices or a drizzle of lemon syrup.

Keywords: no-bake lemon pie, lemon icebox pie, no-bake dessert, lemon cream cheese pie, easy lemon pie recipe, chilled lemon pie