Lemon Icebox Pie

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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.

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

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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.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Cooking ModePrevent your screen from going dark

Ingredients 

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For the Crust – (or use a 9-inch store-bought crust)

• ▢ 1 ½ cups crushed graham cracker crumbs
• ▢ 5 tablespoons melted butter

For the Filling

• ▢ 8 ounces cream cheese - softened, room temperature
• ▢ 14 ounce sweetened condensed milk
• ▢ ½ cup fresh lemon juice
• ▢ 2 tablespoons lemon zest - , plus more to decorate

Instructions 

For the Pie Crust (or use a 9-inch pre-made graham cracker crust)

1. In a medium-sized bowl, combine graham cracker crumbs with melted butter and mix until combined.
2. Press mixture into and up the sides of a 9-inch pie dish.
3. No-Bake Pie: For a no-bake pie crust, place the crust in the freezer for 20-30 minutes to chill.

   For a Baked Crust: Bake at 350℉ for 10 minutes. Remove from the oven and cool completely on a wire rack.

For the Filling:

1. In a stand mixer or medium mixing bowl, beat cream cheese until fluffy.
2. Add condensed milk, lemon juice, and lemon zest. Mix until smooth.
3. Pour the filling into the pie crust and smooth the top evenly.
4. Refrigerate at least 2 hours or until completely chilled and set.
5. Garnish with whipped cream, lemon wedge, zest, and mint leaves if desired.

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

Notes

• Make sure the cream cheese is at room temperature for the smoothest results.
• Bottled lemon juice can be substituted if needed. Use a good quality lemon juice like Santa Cruz Lemon Juice.

Storage:

• Make Ahead: Make this up to 2 days ahead. Store covered in the refrigerator until ready to serve.
• Store refrigerated up to 5 days.
• This pie can be frozen for up to 3 months.

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Nutrition

Serving: 1 serving | Calories: 392 kcal | Carbohydrates: 42 g | Protein: 7 g | Fat: 23 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.3 g | Cholesterol: 64 mg | Sodium: 312 mg | Potassium: 270 mg | Fiber: 1 g | Sugar: 32 g | Vitamin A: 734 IU | Vitamin C: 9 mg | Calcium: 186 mg | Iron: 1 mg

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