Lemon Icebox Pie

Lemon icebox pie is a classic, no-bake dessert. Made with a graham cracker crust and silky lemon filling, this refreshing pie is a warm weather must.

Prep Time 15

Resting Time 2

Total Time 2 15

Servings slices

In a bowl, add graham cracker crumbs and granulated sugar. Stir to combine. Add melted butter and stir until fully incorporated.
Using the back of a measuring cup, press graham cracker mixture firmly into bottom and sides of a 9-inch pie pan. Refrigerate crust while preparing filling.

In a large bowl, add cream cheese and mix with a hand mixer until smooth. Add sweetened condensed milk and mix slowly on low speed, slowly increasing to medium speed. Mix until filling is completely smooth.
Add vanilla extract, lemon juice, and lemon zest. Mix until incorporated. Set aside.
In a separate bowl, use a hand mixer to whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until just combined.
Pour filling into graham cracker crust and smooth the top with a spatula. Refrigerate until firm and chilled, at least 2 hours. Serve chilled and store leftovers in the refrigerator. (To serve frozen, transfer to the freezer and allow to freeze for 6 hours.)

Storage: Pie will keep for 4-5 days covered in the refrigerator or up to a month in the freezer.
Pan type: Pie must be prepared in a standard pie pan, not a springform pan.
Optional toppings: Top your pie with additional lemon zest, graham cracker crumbs, or dollops of whipped cream.