Go Back
To make a tasty No Bake Lemon Icebox Pie, gather these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup sweetened condensed milk - ½ cup freshly squeezed lemon juice - 2 tablespoons lemon zest (preferably from organic lemons) - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Fresh mint leaves and lemon slices for garnish (optional) You can swap some ingredients for a different taste or dietary needs: - For graham cracker crumbs, use crushed cookies or digestive biscuits. - Instead of sweetened condensed milk, try coconut cream or a vegan option. - If you want less sweetness, use Greek yogurt mixed with honey. - Use dairy-free whipping cream for a vegan version of this pie. Selecting the best ingredients makes your pie shine. Here are some tips: - Choose fresh lemons for the best juice and zest. Organic lemons offer better flavor. - Look for high-quality sweetened condensed milk; it should be thick and creamy. - Use unsalted butter for better control of the pie’s overall taste. - For the whipping cream, select heavy cream with a high fat content for fluffiness. Using fresh, quality ingredients enhances the flavor and texture. Dive into the full recipe and enjoy this refreshing dessert! Start with the crust. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until the crumbs look like wet sand. This step is key for a good crust. Next, press the crumb mixture firmly into a 9-inch pie pan. Make sure it covers the bottom and sides evenly. This helps the filling stay in place. Once done, chill the crust in the fridge while you make the filling. Now, let’s make the lemon filling. In a large bowl, whisk together 1 cup of sweetened condensed milk, ½ cup of freshly squeezed lemon juice, 2 tablespoons of lemon zest, and 1 teaspoon of pure vanilla extract. Whisk until the mixture is smooth and all the ingredients blend well. This filling has a bright and tangy flavor that shines through. Next, we need to make the whipped cream. In a separate bowl, use an electric mixer to whip 1 cup of heavy cream with 2 tablespoons of powdered sugar. Beat until stiff peaks form. This means the cream is fluffy and light. Now, carefully fold the whipped cream into the lemon mixture in batches. Use gentle motions so you don’t lose the airiness. Once combined, pour the filling into your chilled crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours. The pie needs to set firm. For the full recipe, check out the details above. To get a fluffy filling, whip the heavy cream until you see stiff peaks. This means the cream holds its shape well. After that, gently fold it into the lemon mix. Use a spatula and make slow motions to keep the air in. This step is key for a light, airy texture. If you mix too hard, the filling could become dense. One common mistake is not chilling the crust enough. If the crust is warm, it will not hold up. Another mistake is overmixing the filling after adding the whipped cream. This will make it flat and heavy. Lastly, always use fresh lemon juice. Bottled juice lacks the zing that fresh juice brings to the pie. Serve your No Bake Lemon Icebox Pie cold for the best taste. Top each slice with fresh mint leaves and a lemon slice for a pop of color. You can also pair it with a dollop of extra whipped cream on the side. This adds a creamy touch that balances the tartness of the lemon. For more ideas, check out the Full Recipe for fun variations! {{image_4}} You can change the flavor of your icebox pie easily. Try using lime juice instead of lemon juice. This gives a nice twist. You can also use orange juice for a sweeter taste. Blend in some berries, like strawberries or blueberries, for a fruity kick. Just swap out some lemon juice for berry puree. Each option offers a fresh take on the classic pie. If you want a lighter version, use low-fat cream cheese instead of heavy cream. You can also replace sweetened condensed milk with coconut milk for a dairy-free option. For the crust, use almond flour instead of graham crackers. This adds a nutty taste and makes it gluten-free. Choose organic ingredients whenever possible for better flavor and nutrition. Mini icebox pies are fun and easy to make. Use a muffin tin or small ramekins for individual servings. Press the crust mixture into each cup, and fill with the lemon mixture. Adjust the chilling time to about 2 hours for these smaller pies. They are perfect for parties or picnics. Garnish each mini pie with a small slice of lemon or a sprig of mint. You can find the full recipe [here](#). To keep your No Bake Lemon Icebox Pie fresh, cover it tightly. Use plastic wrap or a lid to seal it well. Store it in the fridge. This keeps the pie cool and tasty. Make sure to place it on a flat shelf. This helps avoid any spills or mess. You can freeze this pie for later enjoyment. First, wrap it in plastic wrap. After that, place it in a freezer-safe container. This helps prevent freezer burn. When you want to eat it, thaw it in the fridge overnight. Never refreeze once it has thawed. The texture might change, and that’s not what we want! The pie can last up to five days in the fridge. Check for any signs of spoilage, like an off smell or color change. If it looks or smells strange, it’s best to toss it. For frozen pie, use it within three months for the best taste. Mark your container with the date. This way, you will know when to enjoy your refreshing treat! For the complete recipe, check out the Full Recipe section. Yes, you can use bottled lemon juice. However, fresh juice has a brighter taste. The flavor of fresh lemons makes the pie more lively. If you choose bottled juice, pick a good quality one. Refrigerate the pie for at least 4 hours. This time helps the filling set well. If you can, leave it in the fridge overnight. This extra time improves the flavor and texture. Yes, you can make this pie in advance. It holds well in the fridge for up to 2 days. Just cover it tightly with plastic wrap. This keeps it fresh and tasty for your guests. If you don’t have graham crackers, use digestive biscuits. They work great as a crust too. You can also try shortbread cookies for a richer flavor. Crush them the same way as graham crackers. The filling is set when it feels firm to the touch. Give it a gentle poke with your finger. If it springs back, it’s ready! The chilled pie should slice neatly without falling apart. For the full recipe, check out the entire guide. This blog post gives you all you need for a great icebox pie. You learned about key ingredients, simple steps, and tips for the best results. We covered fun variations and how to store your pie properly. Remember, quality matters when choosing ingredients. Follow these steps, and avoid common mistakes for a tasty treat. Enjoy your fun baking journey, and share your pie with friends. Whether you keep it classic or try something new, you can’t go wrong!

No Bake Lemon Icebox Pie

Discover the perfect summer dessert with this No Bake Lemon Icebox Pie recipe! Made with simple ingredients like graham cracker crumbs, fresh lemon juice, and whipped cream, this pie is both refreshing and easy to prepare. Chilling for just a few hours makes it a dreamy treat for any occasion. Click to explore the full recipe and learn how to impress your friends and family with this light and zesty dessert!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup sweetened condensed milk

½ cup freshly squeezed lemon juice

2 tablespoons lemon zest (preferably from organic lemons)

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh mint leaves and lemon slices for garnish (optional)

Instructions
 

In a medium mixing bowl, combine the graham cracker crumbs with the melted butter, stirring until all the crumbs are evenly coated and the mixture resembles wet sand.

    Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to create a sturdy crust. Ensure an even layer to hold the filling. Once done, place the crust in the refrigerator to chill and set while preparing the lemon filling.

      In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, lemon zest, and vanilla extract. Continue whisking until the mixture is smooth and all components are well integrated.

        In a separate bowl, use an electric mixer to whip the heavy cream along with the powdered sugar. Beat until stiff peaks form, indicating the cream is light and fluffy.

          Carefully fold the whipped cream into the lemon mixture in batches, ensuring it is fully combined without deflating the airy texture of the whipped cream. Use gentle motions to maintain volume.

            Pour the luscious lemon filling into the chilled crust, smoothing the surface with a spatula for an even finish.

              Cover the pie with plastic wrap and refrigerate for a minimum of 4 hours, or until the filling is completely set and firm to the touch.

                Once the pie is fully chilled and set, slice it into wedges and serve cold. For a beautiful presentation, garnish each slice with fresh mint leaves and a lemon slice, if desired.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8