Lemon Ice Box Pie Frozen Cracker Barrel Copycat
Indulge in the refreshing tang and creamy decadence of this Lemon Ice Box Pie — a frozen delight inspired by the iconic Cracker Barrel dessert! This easy-to-make copycat recipe features a buttery graham cracker crust and a luscious lemon filling made from sweetened condensed milk, freshly squeezed lemon juice, and a hint of zest for that perfect citrus punch. Topped with a cloud of homemade whipped cream, it’s a no-bake wonder that takes just 20 minutes to prepare, making it a go-to treat for summer gatherings or when you crave a dessert that’s both zesty and satisfying. Freeze it to perfection and bring it out just in time to impress your guests with its silky texture and vibrant flavor. Garnish with lemon slices or extra zest for an elegant finish, and enjoy this crowd-pleaser that’s as close to Cracker Barrel’s classic pie as it gets!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter (melted)
- 1 can (14 ounces) Sweetened condensed milk
- 0.5 cup Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 1 cup Heavy whipping cream (cold)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to really press it down.
Place the crust in the freezer to chill while you prepare the filling.
In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until fully combined. The mixture should thicken slightly.
In a separate bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
Gently fold the whipped cream into the lemon mixture using a spatula until no streaks remain.
Pour the lemon filling into the prepared crust. Smooth out the top with a spatula.
Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.
Once frozen, remove the pie from the freezer about 10 minutes before serving to allow it to soften slightly.
Slice and enjoy! Optionally, garnish with whipped cream, lemon slices, or additional lemon zest for a decorative touch.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 45.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 167 mg | 13% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 241 mg | 5% | |
*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.
