Cherry Lemon Icebox Pie
Transport your taste buds to dessert heaven with this Cherry Lemon Icebox Pie, a no-bake masterpiece that’s as simple as it is luxurious. Featuring a buttery graham cracker crust as the perfect foundation, this refreshing pie is brimming with a silky filling made from sweetened condensed milk, zesty lemon juice, and fluffy whipped cream. The real stars are the bursts of fresh cherries layered into the creamy lemon filling, balancing sweet and tart flavors with every bite. With just 30 minutes of prep time and zero cooking required, this summertime delight is ideal for effortless entertaining or a no-fuss family dessert. Chill it overnight for the perfect set, and finish with a dusting of powdered sugar for a picture-perfect finish! **Keywords: cherry lemon icebox pie, no-bake dessert, lemon pie recipe, summer dessert, graham cracker crust, easy pie recipe.**
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 14 oz Sweetened condensed milk
- 8 oz Cream cheese, softened
- 0.75 cups Fresh lemon juice (from about 4 lemons)
- 1 tbsp Lemon zest
- 1 cups Heavy cream
- 1.5 cups Fresh cherries, pitted and halved
- 2 tbsp Powdered sugar (optional, for topping)
Instructions
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the bottom of a glass or measuring cup to compact it firmly. Place the crust in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Gradually add in the sweetened condensed milk and continue beating until well combined and lump-free.
Mix in the fresh lemon juice and lemon zest until the filling is thick and smooth.
In a separate bowl, whip the heavy cream with the electric mixer until soft peaks form. Gently fold the whipped cream into the lemon filling mixture until no streaks remain.
Spread half of the lemon filling evenly into the chilled pie crust. Sprinkle half of the cherry halves across the filling to create an even layer.
Spread the remaining lemon filling over the cherries and smooth the top with a spatula. Decorate the surface of the pie with the remaining cherries.
Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, to set.
Before serving, dust the top of the pie with powdered sugar, if desired. Slice and enjoy!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 47.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
