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No-Bake Lemon Icebox Pie

This No-Bake Lemon Icebox Pie is a refreshing dessert with a creamy lemon filling nestled in a graham cracker crust, perfect for gatherings and easy to make without baking.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 cup sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup heavy whipping cream Ensure the cream is chilled for best results.
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are coated with butter.
  2. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
  3. In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until thoroughly combined.
  4. In a separate bowl, whip the heavy cream along with the powdered sugar until stiff peaks form.
  5. Gently fold the whipped cream into the lemon mixture until well incorporated, ensuring not to deflate the whipped cream.
  6. Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
  7. Cover the pie and refrigerate it for at least 3 hours or until set. For best results, chill overnight.
  8. Slice and serve, possibly garnished with additional lemon zest or whipped cream for added flair.

Notes

This No-Bake Lemon Icebox Pie keeps well in the refrigerator for up to a week when stored covered. If freezing, wrap tightly with plastic wrap and aluminum foil for optimal freshness. It can be stored in the freezer for up to three months.