Lemon Icebox Pie

This post may contain affiliate links. Please read our disclosure policy.

Lemon Icebox Pie – An easy graham cracker crust filled with fresh lemony sweet cheesecake filling and topped with fresh whipped cream.

I know lemon pie screams summer but here in Florida it is in the 70’s today so it feels like summer or certainly spring. Not to mention I am crazy about anything lemon, thus my pie of choice today.  I hope you are as thankful for National Pie day as my family is!

Ingredients

• finely crushed graham cracker crumbs
• melted butter
• cream cheese, softened
• sweetened condensed milk
• lemons juice
• lemon zest

How to make a Graham Cracker Pie Crust

Pie Crust

• Place Graham cracker in a food processor and pulse with melted butter until combined (or crush in a ziplock bag and mix in a bowl).
•  Press mixture into 9 inch pie dish.
• Bake at 350 degrees for 10 minutes, then cool.

How To Make Lemon IceBOX Pie FIlling

• In a stand mixer or medium mixing bowl, beat cream cheese until fluffy.
• Add condensed milk, lemon juice, and lemon zest. Mix until smooth.
• Pour over pie crust.
• Refrigerate at least 2 hours.
• Garnish with whipped cream, lemon wedge and mint leaves if desired.

Lemon Icebox Pie

Nikki Lee

4.50 from 2 votes

Click Stars To Rate

Lemon Icebox Pie – An easy graham cracker crust filled with fresh lemony sweet cheesecake filling and topped with fresh whipped cream.

Print Recipe Pin Recipe Save to CollectionGo to Collections

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8

Ingredients

 

.5x1x2x3x?

• ▢ 1 ¼ cup finely crushed graham cracker crumbs
• ▢ 5 tablespoons melted butter
• ▢ 2 8 ounce packages of cream cheese - softened
• ▢ 14 ounce sweetened condensed milk
• ▢ 2 lemons - juiced
• ▢ 1 teaspoon lemon zest

Instructions

 

1. For Pie Crust – Place Graham cracker in a food processor and pulse with melted butter until combined (or crush in a ziplock bag and mix in a bowl).
2. Press mixture into 9 inch pie dish.
3. Bake at 350 degrees for 10 minutes, then cool.
4. For Filling – In a stand mixer or medium mixing bowl, beat cream cheese until fluffy.
5. Add condensed milk, lemon juice, and lemon zest. Mix until smooth.
6. Pour over pie crust.
7. Refrigerate at least 2 hours.
8. Garnish with whipped cream, lemon wedge and mint leaves if desired.

Last step! If you make this, please leave a review, letting us know how it was!

Notes

• Use a Store Bought Pie Crust to Make this a No-Bake Pie Recipe

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

By submitting this form, you consent to receive emails from Soulfully Made.

Nutrition

Serving: 1 grams | Calories: 539 kcal | Carbohydrates: 52 g | Protein: 10 g | Fat: 34 g | Saturated Fat: 20 g | Polyunsaturated Fat: 11 g | Cholesterol: 99 mg | Sodium: 381 mg | Fiber: 1 g | Sugar: 42 g

Tried this recipe?

Let us know how it was!