Lemon Icebox Pie
Lemon Icebox Pie is a refreshing dessert that combines tart lemon flavor with a creamy filling in a graham cracker crust, perfect for summer gatherings.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch Pie Dish
- Electric Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs Provides the base of the pie with a sweet flavor.
- ⅓ cup Granulated sugar Sweetens the crust.
- ½ cup Unsalted butter, melted Binds the crumbs together.
Filling
- 1 cup Freshly squeezed lemon juice Gives the pie its tart flavor.
- 1 tablespoon Lemon zest Enhances the lemon flavor.
- 1 can (14-ounce) Sweetened condensed milk Provides creaminess to the filling.
Topping
- 1 cup Heavy whipping cream Used for the topping.
- 2 tablespoons Powdered sugar Sweetens the whipped cream.
- 1 teaspoon Vanilla extract Adds depth to the flavor.
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until well combined.
- Press the crust: Transfer the mixture into a 9-inch pie dish and press firmly into the bottom and sides. Bake at 350°F (175°C) for 8-10 minutes until golden. Cool completely.
- Make the filling: In a large mixing bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
- Combine: Pour the lemon filling into the cooled crust and spread evenly. Tap to remove air bubbles.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Prepare the topping: Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve: Spread or pipe the whipped cream over the pie. Garnish with lemon zest or slices if desired.
- Slice and enjoy: Cut into wedges and serve chilled.
Notes
For variations, consider adding fresh berries or using a different crust. This pie can be made ahead of time and stored in the refrigerator.