Easy Lemon Icebox Pie with Canned Pie Filling
A quick and refreshing no-bake dessert made with canned lemon pie filling, perfect for summer gatherings.
Equipment
- 1 9-inch pie plate
- 1 mixing bowl large
- 1 electric mixer
Ingredients
Pie Filling
- 1 can 21 oz lemon pie filling
- 1 can 14 oz sweetened condensed milk
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Crust
- 1 premade graham cracker crust
Toppings
- 1 cup whipped topping
- Lemon slices for garnish
Instructions
Preparation
- Use a premade graham cracker crust, or make your own by combining 1 1/2 cups of graham cracker crumbs with 1/3 cup melted butter. Press firmly into a 9-inch pie plate.
- In a large mixing bowl, combine the canned lemon pie filling and sweetened condensed milk. Add lemon zest and vanilla extract. Use an electric mixer to blend until smooth and creamy.
- Pour the lemon filling into the prepared crust. Use a spatula to smooth the top, ensuring an even layer.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set.
Serving
- Before serving, spread whipped topping evenly over the top of the pie. Garnish with lemon slices if desired.
- Use a sharp knife to cut the pie into slices. Serve chilled for a refreshing dessert.
Storage
- Cover any leftover pie with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. For longer storage, slice and freeze individual pieces wrapped in plastic wrap.
Notes
Pro Tips: Ensure the pie chills thoroughly for the best texture. Ingredient Substitutions: Use lime pie filling for a zesty twist. How to Serve: Pair with iced tea or lemonade for a refreshing treat. Storage & Freshness: Store in the fridge for up to 3 days or freeze for up to a month. Make-Ahead Tips: Prepare the pie a day in advance for flavors to meld.