Lemon Icebox Cake Pie
This Lemon Icebox Cake Pie is a refreshing no-bake dessert perfect for summer gatherings. It's layered with a creamy lemon filling and a crunchy graham cracker crust.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp sugar
Filling
- 1 can 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 cup heavy cream
Instructions
Preparation
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch round cake pan to form an even crust.
- Place the crust in the refrigerator to chill while you prepare the filling. This will help the crust set and become firm.
Make the filling
- In a large mixing bowl, whisk together sweetened condensed milk and lemon juice until well combined.
- Using an electric mixer, whip the heavy cream in a separate bowl until stiff peaks form. This will take about 3-4 minutes on medium-high speed.
- Gently fold the whipped cream into the lemon and condensed milk mixture until fully incorporated and smooth.
Assemble the pie
- Pour the lemon cream filling over the chilled crust, spreading it evenly with a spatula to ensure an even layer.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serving and Storage
- Slice and serve the pie chilled. Add a dollop of whipped cream or a sprinkle of lemon zest for garnish if desired.
- Store any leftover pie in the refrigerator, covered, for up to 3 days. For longer storage, freeze the pie for up to 2 weeks.
Notes
Pro Tips: Be sure to use fresh lemon juice for the best flavor. Patience with chilling is key for a firm pie. Ingredient Substitutions: Graham cracker crumbs can be substituted with digestive biscuits. How to Serve: Serve chilled with whipped cream and lemon zest. Storage & Freshness: Store in the refrigerator for up to 3 days or freeze for up to 2 weeks. Make-Ahead Tips: Prepare the pie a day in advance for best results.