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Creamy Lemonade Icebox Pie

A refreshing, creamy dessert bursting with citrus flavor, perfect for cooling down on a hot day.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Summer
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 9-inch pre-made graham cracker pie crust Make sure it's stable for the filling.
For the filling
  • 1 cup freshly squeezed lemon juice About 4-6 lemons, freshly squeezed for best flavor.
  • 1 14 ounces can sweetened condensed milk This adds the creamy sweetness.
  • 1 cup heavy whipping cream Whipped to create a creamy texture.
  • 1 teaspoon vanilla extract Enhances the flavor of the filling.
  • 2 lemons (zest only) For an extra burst of flavor.
For garnish (optional)
  • lemon slices To garnish when serving.
  • fresh mint For a refreshing touch on top.

Method
 

Preparation
  1. Start by placing the pre-made graham cracker pie crust on a serving dish.
  2. In a bowl, whisk together the sweetened condensed milk and freshly squeezed lemon juice until smooth.
  3. In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form.
  4. Gently fold the whipped cream into the lemon mixture until just combined, then add the lemon zest.
  5. Pour the filling into the prepared pie crust and smooth the top.
  6. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Serving
  1. When ready to serve, garnish with lemon slices and fresh mint if desired.
  2. Enjoy the refreshing goodness!

Notes

Use freshly squeezed lemon juice for best flavor. Adjust sweetened condensed milk for desired sweetness. Make sure to whip the cream to soft peaks to maintain airy texture. You can experiment with flavored extracts. Store leftovers in the fridge for up to 3 days or freeze for longer storage.