Classic No Bake Lemon Icebox Pie
A refreshing no-bake dessert featuring a tangy lemon filling and a crunchy graham cracker crust, perfect for small gatherings or summer days.
Servings: 6 servings
Calories: 330kcal
Ingredients
For the Crust
- 1 1/2 cups Graham cracker crumbs Can substitute with vanilla cookies or shortbread crumbs.
- 5 tablespoons Butter, melted Salted or unsalted both work.
- 1 tablespoon Granulated sugar Helps the crust set and adds crunch.
For the Filling
- 8 ounces Cream cheese, softened Ensure it is at room temperature for smooth mixing.
- 14 ounces Sweetened condensed milk Do not substitute with evaporated milk.
- 2 medium Fresh lemons, juiced and zested Fresh is best; avoid bottled juice.
- 1 cup Whipped cream Can use homemade or store-bought.
Instructions
Preparation
- In a bowl, stir graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand.
- Press the mixture into the bottom and sides of a pie dish firmly. Chill the crust in the fridge while preparing the filling.
Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and mix until creamy and lump-free.
- Grate in lemon zest and squeeze in lemon juice. Mix until combined. The juice will thicken the filling.
- Gently fold in whipped cream, taking care not to deflate it.
Assembly
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
Use fresh lemons for best flavor. Allow the pie to chill for at least 4 hours for optimal texture. For variations, try lime instead of lemon or add lemon curd for extra tang.