Lemon Ice Box Pie
Bright, zesty, and refreshingly creamy, this Lemon Ice Box Pie is the ultimate summer dessert that requires no baking! Featuring a buttery graham cracker crust, a silky filling made with sweetened condensed milk, freshly squeezed lemon juice, and a touch of vibrant lemon zest, this pie is a perfect balance of tangy and sweet. Topped with a cloud of homemade whipped cream, it’s a light yet indulgent treat that comes together with just 20 minutes of prep and chills to perfection in your fridge. Whether you’re hosting a backyard barbecue or simply looking for a make-ahead dessert, this easy no-bake pie is sure to impress. Garnish with a sprinkle of lemon zest or thin lemon slices for an elegant finish! Perfect keywords include "no-bake dessert," "lemon pie," and "easy summer treats."
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 14 ounces Sweetened condensed milk
- 0.75 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
Instructions
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture has a wet sand texture.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Use the bottom of a measuring cup or a flat glass to press it down tightly.
Refrigerate the crust for at least 15 minutes to allow it to set.
In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy. The mixture will thicken as you stir.
Pour the lemon filling into the chilled crust and spread it into an even layer with a spatula.
In a separate bowl, use a hand mixer or stand mixer to whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will create a fluffy whipped topping.
Spread or pipe the whipped cream over the lemon filling. Smooth the top or create decorative peaks, as desired.
Refrigerate the assembled pie for at least 4 hours or overnight to allow the filling to firm up properly.
Slice and serve cold. Optionally, garnish each slice with additional lemon zest or thin slices of lemon.
Nutrition Facts
Calories |
3667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 410.1 g | 149% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 304.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1262 mg | 97% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1968 mg | 42% | |
*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.
