Classic Lemon Icebox Pie

The perfect balance of tart and sweet, this nostalgic pie brings together the bright flavor of fresh lemons with a creamy, cloud-like filling that sits atop a buttery graham cracker crust. This timeless dessert emerged during an era when having a refrigerator was considered a luxury, and families needed recipes that could be made without turning on the oven during sweltering summer months.

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Course: Dessert

Cuisine: American, Southern

Keyword: Lemon Pie, Icebox Pie, No-Bake Dessert, Southern Dessert, Citrus Dessert

Prep Time: 20

Cook Time: 10

Chilling Time: 4

Total Time: 4 30

Servings: slices

Calories: 485kcal

Equipment

9-inch Pie Plate
Mixing bowls
Whisk
Measuring Cups
Wire Cooling Rack

Ingredients

For the Graham Cracker Crust

1½ cups graham cracker crumbs about 10 full sheet graham crackers
⅓ cup granulated sugar
6 tablespoons unsalted butter melted
1 pinch salt

For the Lemon Filling

2 cans sweetened condensed milk 14-ounce cans
3 large egg yolks
¾ cup fresh lemon juice from approximately 4-5 lemons
1 tablespoon lemon zest

For the Whipped Cream Topping

1 cup heavy whipping cream cold
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to compact the crumbs for a more sturdy crust.
Bake the crust for 8-10 minutes until lightly golden. Remove from oven and cool completely on a wire rack before filling.
In a large bowl, whisk the egg yolks until slightly thickened. Add the sweetened condensed milk and continue whisking until well combined.
Gradually add the fresh lemon juice, whisking constantly. The mixture will begin to thicken naturally due to the acid in the lemon juice reacting with the milk proteins.
Fold in the lemon zest, ensuring it's evenly distributed throughout the filling.
Pour the lemon filling into the cooled graham cracker crust, spreading evenly with a spatula. Tap the pie dish gently on the counter to remove any air bubbles.
Cover the pie loosely with plastic wrap, making sure it doesn't touch the filling. Refrigerate for at least 4 hours, though overnight chilling is recommended for best results.
Just before serving, chill a mixing bowl and beaters in the freezer for 10 minutes.
Pour the cold heavy cream into the chilled bowl and beat on medium-high speed until soft peaks begin to form. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form, about 1-2 minutes more.
Spread or pipe the whipped cream over the chilled pie. For a decorative touch, sprinkle additional lemon zest or add thin lemon slices as garnish.

Notes

Room temperature lemons yield more juice. Roll them firmly on the counter before cutting and juicing for maximum extraction.

For a completely no-bake version, press the graham cracker crust into the pie plate and refrigerate for 2 hours before filling.

Meyer lemons can be substituted for a sweeter, less acidic profile.

This pie can be frozen for up to 2 months. Wrap tightly in plastic wrap followed by aluminum foil and thaw overnight in the refrigerator before serving.

For best results, add the whipped cream topping just before serving.

Nutrition

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