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Lemon Icebox Pie Recipe

Lemon Icebox Pie

This Lemon Icebox Pie is a cool, creamy no-bake lemon dessert with a silky condensed milk filling, bright fresh lemon flavor, a buttery graham cracker crust, and a cloud of whipped cream on top.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American, Southern
Servings 8 slices

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10–12 full sheets; very finely crushed; use gluten-free graham crackers if needed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted; if using salted butter, omit added salt in the crust
  • 1 pinch fine sea salt for crust
  • 2 cans sweetened condensed milk 14 ounces each; regular or low-fat
  • 3/4 cup fresh lemon juice about 4–5 medium lemons; bottled can be used in a pinch
  • 2 tablespoons lemon zest finely grated; zest only the yellow part
  • 1/2 cup sour cream or plain Greek yogurt full-fat recommended; Greek yogurt adds extra tang
  • 1 teaspoon pure vanilla extract optional, but recommended for bakery-style flavor
  • 1 pinch fine sea salt for filling
  • 1 cup heavy whipping cream chilled
  • 2-3 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract for whipped cream
  • extra lemon zest, lemon slices, or crushed graham cracker crumbs optional, for garnish

Instructions
 

  • Lightly grease a 9-inch deep-dish pie plate with a very thin layer of butter or nonstick spray to make it easier to remove clean slices later.
  • In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and a pinch of fine sea salt. Pour in the melted butter and mix with a fork until all the crumbs are evenly moistened and the mixture looks like wet sand.
    1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, 1 pinch fine sea salt
  • Pour the crumb mixture into the prepared pie plate. Use the bottom of a measuring cup or a glass to firmly press the crumbs into an even layer across the bottom and up the sides of the plate. Press firmly so the crust holds together. Chill the crust in the freezer for 10–15 minutes while you make the filling.
  • In a large bowl, whisk together the sweetened condensed milk, sour cream or Greek yogurt, lemon juice, lemon zest, vanilla, and a pinch of salt. Whisk until completely smooth and thick. The mixture will begin to thicken as the acid in the lemon juice reacts with the condensed milk.
    2 cans sweetened condensed milk, 3/4 cup fresh lemon juice, 2 tablespoons lemon zest, 1/2 cup sour cream or plain Greek yogurt, 1 teaspoon pure vanilla extract, 1 pinch fine sea salt
  • Taste the filling. For a sharper, more tart lemon flavor, add an extra tablespoon or two of lemon juice. For a sweeter filling, add a tablespoon of sweetened condensed milk (from another can) or a teaspoon of honey, and whisk again.
  • Pour the lemon filling into the chilled graham cracker crust. Smooth the top with a spatula so it is even. Gently tap the pie plate on the counter a few times to release any large air bubbles.
  • Cover the pie loosely with plastic wrap or foil, avoiding direct contact with the surface of the filling. Refrigerate for at least 4 hours, preferably overnight, until the filling is fully set and firm enough to slice.
  • When you are close to serving, chill a mixing bowl and whisk attachment for 10–15 minutes. Add the cold heavy cream, powdered sugar, and vanilla to the chilled bowl. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form and the cream is fluffy but still spreadable.
    1 cup heavy whipping cream, 2-3 tablespoons powdered sugar, 1/2 teaspoon pure vanilla extract
  • Spread or pipe the whipped cream over the chilled lemon pie. Garnish with extra lemon zest, thin lemon slices, or a sprinkle of crushed graham cracker crumbs if desired.
    extra lemon zest, lemon slices, or crushed graham cracker crumbs
  • Use a sharp knife to slice the pie. For the cleanest slices, wipe the knife with a warm, damp cloth between cuts. Serve the lemon icebox pie well chilled, straight from the refrigerator.

Notes

Use fresh lemons for the brightest flavor and zest them before juicing. Do not skimp on chill time—overnight chilling gives the cleanest slices and best texture. You can adjust the tartness by adding more or less lemon juice to taste. For a gluten-free version, use gluten-free graham crackers. The pie keeps covered in the fridge for up to 4 days, or can be frozen (without whipped cream) for up to 1 month and thawed in the refrigerator overnight before serving with freshly whipped cream.
Keyword graham cracker crust, Lemon Icebox Pie, No Bake Lemon Pie, Refrigerator Pie, summer dessert
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