Lemon or Key Lime Icebox Pie
Indulge in the creamy, tangy bliss of Lemon or Key Lime Icebox Pie, the ultimate no-bake dessert for citrus lovers! This classic treat combines a buttery graham cracker crust with a luscious filling of cream cheese, sweetened condensed milk, and fresh lemon or key lime juice, perfectly balanced with a hint of zest. Topped with fluffy whipped cream and a sprinkle of citrus zest, this refreshing pie is a showstopper that’s as easy to make as it is delicious. With just 20 minutes of prep time and no need for baking (unless you prefer a firmer crust), it’s the perfect chilled dessert for summer gatherings or anytime you’re craving a bright, zesty finish to your meal.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Sugar
- 6 tablespoons Unsalted butter, melted
- 14 ounces Sweetened condensed milk
- 0.5 cups Freshly squeezed lemon or key lime juice
- 2 teaspoons Lemon or lime zest
- 8 ounces Cream cheese, softened
- 1 cup Heavy whipping cream, cold
- 2 tablespoons Powdered sugar
- 1 cup Whipped cream (for garnish)
- 0.5 teaspoons Additional lemon or lime zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) if you plan to lightly bake the crust for additional firmness. Otherwise, this step can be skipped for a no-bake crust.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan. For a firmer crust, bake the crust in the preheated oven for 8 minutes, then let it cool completely. Alternatively, refrigerate the crust for 15 minutes to set it without baking.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 1-2 minutes.
Add the sweetened condensed milk, lemon or lime juice, and zest to the cream cheese. Beat until the mixture is fully combined and smooth.
In a separate bowl, whip the cold heavy whipping cream and powdered sugar together with a mixer until stiff peaks form, about 3-4 minutes.
Fold the whipped cream gently into the citrus mixture, using a spatula to combine until smooth and airy.
Pour the filling into the prepared pie crust, smoothing the top with a spatula.
Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the filling is set and firm (preferably overnight for best results).
Before serving, garnish with whipped cream and sprinkle with additional lemon or lime zest for a zesty touch.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 41.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 205 mg | 16% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 277 mg | 6% | |
*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.
