Lemon Icebox Pie
Lemon Icebox Pie - An easy graham cracker crust filled with fresh lemony sweet cheesecake filling and topped with fresh whipped cream.
Servings: 8
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
Serving: 1grams | Calories: 539kcal | Carbohydrates: 52g | Protein: 10g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Cholesterol: 99mg | Sodium: 381mg | Fiber: 1g | Sugar: 42g
Find it online:
www.soulfullymade.com/lemon-icebox-pie/