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Slice of refreshing Lemon Icebox Pie with lemon zest decoration

Lemon Icebox Pie

A refreshing, no-bake lemon icebox pie with a tangy, creamy filling and a crisp graham cracker crust, perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Course Dessert, Snack
Cuisine American
Servings 8 servings

Ingredients
  

For the crust

  • 1.5 cups 1 1/2 cups (150 g) graham cracker crumbs (about 10–12 full crackers) Gluten-free: use GF graham crumbs or crushed gluten-free cookies.
  • 6 tbsp 6 tbsp (85 g) unsalted butter, melted
  • 2 tbsp 2 tbsp granulated sugar

For the filling

  • 1 can 1 (14 oz / 397 g) can sweetened condensed milk Use store-bought sweetened condensed coconut milk for vegan option.
  • 0.5 to 0.75 cup 1/2 to 3/4 cup (120–180 ml) freshly squeezed lemon juice (about 3–4 lemons) Start with 1/2 cup and taste. Increase for tangier filling.
  • 1 tbsp 1 tbsp lemon zest (finely grated) Fresh lemons yield the best flavor.
  • 1 cup 1 cup (240 ml) heavy cream, cold
  • 1 pinch Pinch of salt

For topping (optional)

  • 0.5 to 1 cup 1/2 to 1 cup whipped cream
  • Extra lemon zest or thin lemon slices For garnish.

Instructions
 

Preparation

  • Make the crust: In a medium bowl, mix graham crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge for about 10–15 minutes.
  • Whip the cream: Chill a mixing bowl and beaters for 5–10 minutes. Pour in the cold heavy cream and whip to soft–stiff peaks.
  • Combine base: In a separate bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and pinch of salt until smooth. Adjust lemon juice to taste.
  • Fold: Gently fold the whipped cream into the lemon-condensed milk mixture in two additions, keeping the mixture airy.
  • Assemble: Pour the filling into the chilled crust, smooth the top, then cover with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight until set.

Serving

  • Top with additional whipped cream and lemon zest or slices before serving.

Notes

Cover the pie tightly with plastic wrap or a pie saver and keep in the fridge for 3–4 days. The filling stays creamy but will soften slightly over time. Pie can be frozen for up to 1 month.
Keyword Easy Recipe, Lemon Pie, No-Bake Dessert, potluck treat, Summer Dessert