Description
This classic Lemon Icebox Pie features a crisp graham cracker crust filled with a smooth, tangy lemon cream cheese and sweetened condensed milk mixture. Chilled to perfection, this no-bake pie delivers a refreshing citrus flavor and creamy texture, making it an ideal dessert for warm days or anytime you crave a light, zesty treat.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 1 (14 oz) can sweetened condensed milk
- 8 oz cream cheese, room temperature
- 1 tablespoon fresh lemon zest
- ½ cup fresh lemon juice
- Pinch of salt
Topping (Optional)
- Whipped cream, for topping
- Lemon zest or lemon slices, for garnish
Instructions
- Prepare the crust: Mix the graham cracker crumbs and melted butter together until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust layer.
- Optional baking of crust: For a sturdier crust, bake at 350°F (175°C) for 8–10 minutes. Remove from oven and allow to cool completely before adding the filling.
- Make the filling: In a mixing bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy, ensuring no lumps remain.
- Add lemon flavor: Stir in the fresh lemon zest, lemon juice, and a pinch of salt until fully combined to create a tangy, flavorful filling.
- Assemble the pie: Pour the lemon filling into the cooled crust, spreading it evenly for a smooth surface.
- Optional baking of filled pie: To achieve a firmer set, bake the filled pie at 350°F for 10–15 minutes. Allow it to cool completely afterward.
- Chill the pie: Refrigerate the pie for at least 4 hours to let it set properly. For an even firmer texture, freeze overnight before serving.
- Serve: Before serving, top with whipped cream and garnish with additional lemon zest or slices if desired for an elegant presentation and enhanced flavor.
Notes
- Room temperature cream cheese blends more smoothly with the condensed milk, preventing lumps in the filling.
- Optional baking of the crust and the filled pie enhances firmness but is not necessary if you prefer a softer texture.
- You can adjust the lemon juice to balance tartness according to taste.
- For a dairy-free version, substitute cream cheese and sweetened condensed milk with suitable vegan alternatives.
- Storing leftover pie in the refrigerator up to 3 days is recommended for the best taste and texture.
