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Classic Southern Lemon Icebox Pie

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Cool off with this no-bake, refreshing Southern Lemon Icebox Pie! Featuring a tangy and creamy lemon filling in a buttery graham cracker crust, this pie is perfect for summer gatherings or anytime you’re craving a delicious, refreshing treat.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs 🍪
  • 6 tablespoons unsalted butter, melted 🧈
  • 2 tablespoons granulated sugar 🍚

For the filling:

  • 1 can (14 oz) sweetened condensed milk 🥛
  • ½ cup fresh lemon juice 🍋
  • Zest of 1 lemon 🍋
  • 1 cup heavy cream 🥛

Optional garnish:

  • Whipped cream and lemon slices 🍋

Instructions

  • Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge while preparing the filling.
  • Make the filling: In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
  • Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until well combined.
  • Assemble the pie: Pour the filling into the chilled crust. Smooth the top with a spatula.
  • Chill: Refrigerate the pie for at least 4 hours, or until set.
  • Serve: Garnish with whipped cream and lemon slices if desired. Slice and enjoy this cool, tangy, and creamy pie!

Notes

  • For a more intense lemon flavor, you can add a little extra lemon zest.
  • This pie can be made ahead of time and stored in the refrigerator for up to 2-3 days.
  • You can also experiment with adding a layer of fruit, like blueberries or strawberries, between the filling and crust for a twist.

Nutrition

Find it online: https://easyfoodflash.com/classic-southern-lemon-icebox-pie/