Description
A refreshing and tangy Lemon Icebox Pie featuring a crisp graham cracker crust, creamy lemon filling, and a light whipped cream topping. This no-bake chilled dessert is perfect for warm weather and easy to prepare ahead of time.
Ingredients
Scale
Crust
- 1.5 cups Graham cracker crumbs
- â…“ cup Granulated sugar
- ½ cup Unsalted butter, melted
Filling
- 1 can (14-ounce) Sweetened condensed milk
- 1 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
Topping
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the crust: Transfer the crumb mixture into a 9-inch pie dish and press firmly into the bottom and up the sides to form an even crust. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until the crust turns golden brown. Remove and cool completely.
- Make the filling: In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until smooth and creamy.
- Combine: Pour the lemon filling into the cooled crust and spread it evenly. Tap the pie gently to remove any air bubbles for a smooth surface.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set firmly.
- Prepare the topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy whipped cream.
- Serve: Spread or pipe the whipped cream topping evenly over the chilled pie. Garnish with additional lemon zest or lemon slices if desired for extra decoration.
- Slice and enjoy: Cut the pie into wedges and serve chilled for a refreshing dessert experience.
Notes
- For a firmer crust, chill the graham cracker crust before baking.
- Use fresh lemon juice for the best flavor and tartness.
- Allow the pie to chill overnight for optimal texture.
- Garnish with lemon slices or zest for an appealing presentation.
- This pie can be stored in the refrigerator for up to 3 days.
