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

classic lemon icebox pie
Lemon Icebox Pie

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
all of the ingredients needed to make this classic lemon icebox pie
Pie Filling Ingredients

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.
the graham cracker crust used for this classic lemon icebox pie recipe
Graham Cracker Pie Crust

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.
classic lemon icebox pie
Recipe
5 from 1 vote

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Lemon Icebox Pie

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Author: Nikki Lee
Lemon Icebox Pie – An easy graham cracker crust filled with fresh lemony sweet cheesecake filling and topped with fresh whipped cream.

Ingredients 

  • 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

  • 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).
  • Press mixture into 9 inch pie dish.
  • Bake at 350 degrees for 10 minutes, then cool.
  • For 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.

Notes

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

Nutrition Information

Serving: 1grams Calories: 539kcal (27%) Carbohydrates: 52g (17%) Protein: 10g (20%) Fat: 34g (52%) Saturated Fat: 20g (125%) Polyunsaturated Fat: 11g Cholesterol: 99mg (33%) Sodium: 381mg (17%) Fiber: 1g (4%) Sugar: 42g (47%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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3 Comments

  1. Thanks for sharing the recipe with us at the #HomeMattersParty this week. We hope you will link up again next Friday.
    ~Bonnie