Description
Classic Southern Lemon Icebox Pie is a refreshing no-bake dessert featuring a crisp graham cracker crust filled with a creamy, tangy lemon filling made from sweetened condensed milk, fresh lemon juice, and whipped cream. Perfectly chilled to set, this pie offers a rich yet light treat ideal for warm days or any time you crave a citrusy dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Fresh lemon slices (optional, for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture looks like wet sand. Press this mixture firmly into the bottom of a 9-inch pie dish to form an even crust. Bake the crust for 8-10 minutes until set and fragrant, then remove from the oven and allow it to cool completely.
- Make the Filling: In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture is smooth and fully combined, developing a creamy, tangy base for the pie.
- Whip the Cream: In a separate bowl, using an electric mixer, beat the heavy whipping cream along with the powdered sugar until soft peaks form. This adds lightness and volume to the filling.
- Combine Filling and Cream: Gently fold the whipped cream into the lemon mixture, taking care not to deflate the whipped cream, creating a smooth and airy lemon filling.
- Assemble the Pie: Pour the lemon filling into the cooled graham cracker crust, smoothing the top evenly with a spatula for an attractive finish.
- Chill: Refrigerate the pie for at least 4 hours or preferably overnight to allow the filling to set properly and flavors to meld.
- Serve: Before serving, garnish the pie with fresh lemon slices or an extra dollop of whipped cream if desired. Serve the pie chilled for a refreshing dessert experience.
Notes
- Make sure the crust is completely cooled before pouring the filling to prevent sogginess.
- Use freshly squeezed lemon juice for the best flavor and brightness.
- Whip the cream just until soft peaks form to maintain a light texture.
- This pie is best served chilled and can be stored in the refrigerator for up to 2 days.
- For a slightly different texture, you can add a little gelatin to the filling to help it set firmer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
