Cool Southern Lemon Icebox Pie Recipe
This cool icebox pie recipe is your go-to for an easy, no-bake dessert that’s bursting with fresh lemon flavor. With just a few ingredients and minimal effort, you’ll have a pie that’s smooth, creamy, and perfectly tart. The graham cracker crust adds a bit of crunch, while the filling is luscious and rich, making this pie a hit at any gathering or just for indulging at home.
- 1 ½ cup graham cracker crumbs (about 10-12 whole crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 8 ounces package cream cheese (softened to room temperature)
- 14 ounces sweetened condensed milk
- ¾ cups fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Whipped cream or whipped topping (for serving)
- Additional lemon zest (for garnish)
Start by preheating your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs with granulated sugar. Pour in melted unsalted butter and mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the back of a spoon or a flat-bottomed glass to press it down evenly.
Bake the crust in the preheated oven for 10 minutes to set it. Let it cool completely before adding the filling.
In a large mixing bowl, combine softened cream cheese, sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract.
Using an electric mixer on medium speed, blend the mixture until it is smooth and well combined. Taste and adjust the lemon juice if needed for extra tartness.
Spoon the lemon mixture into the cooled graham cracker crust, spreading it evenly.
Refrigerate the pie for at least 6 hours or overnight to allow it to set properly. The filling should be firm and creamy.
Before serving, spread a layer of whipped cream over the chilled pie. You can use store-bought or homemade whipped cream.
Optionally, sprinkle additional lemon zest on top for a fresh and vibrant touch.
Use a sharp knife dipped in hot water to cut clean slices. Serve chilled and enjoy the refreshing, tangy-sweet flavor of your homemade lemon icebox pie.
- For a smoother filling, ensure your cream cheese is fully softened.
- Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can taste artificial and less vibrant.
- If the graham cracker crust crumbles when sliced, try pressing it more firmly into the pie plate or using a bit more melted butter to bind the crumbs.
- If your filling is too thick, you can add a splash of milk or cream to reach your desired consistency before pouring it into the crust.
- For the best texture, let the pie chill overnight. This allows the flavors to meld and the filling to set perfectly.
Have Fun Baking!