No Bake Lemon Icebox Pie
A refreshing and easy-to-make no bake lemon icebox pie with a graham cracker crust, perfect for summer gatherings.
Equipment
- 1 9-inch pie dish
- 1 mixing bowl large
- 1 whisk
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Filling
- 1 can 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups whipped topping
Instructions
Preparation
- Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom and sides of a 9-inch pie dish. Refrigerate while you prepare the filling.
- In a large mixing bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth. Gently fold in the whipped topping.
- Pour the lemon filling into the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight.
- Once the pie is set, slice and serve chilled. Garnish with additional lemon zest or fresh berries if desired.
- Cover the pie with plastic wrap and store in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh lemon juice for best flavor. Chill the pie overnight for optimal texture. Ingredient Substitutions: Use bottled lemon juice if fresh is unavailable. How to Serve: Slice and serve chilled, garnished with lemon zest. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the pie a day in advance to allow flavors to meld.