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Home » All-Time Favorites

Lemon Icebox Pie

Modified: May 7, 2022 · Published: Jun 14, 2015 by Anna · This post may contain affiliate links · 6 Comments

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If you're on the hunt for something summer-y, refreshing and simple, search no more! This lemon icebox pie is a keeper -- it's satisfying, easy, and calls for very few ingredients and minimal equipment.

lemon icebox pie

Whipped Cream Sweetened With Condensed Milk

The original version is from Cook's Country, and what's interesting about it is instead of sweetening the whipped cream topping with sugar, you reserve some of the condensed milk and whip the condensed milk with the cream. It gives the whipped cream topping a little more body and flavor, plus it's a clever way to consolidate ingredients.

lemon icebox pie

Lemon Icebox Pie Serving Notes

I served the lemon icebox pie after chilling for only 3 hours and it sliced okay, but it made a much better presentation (neater slices) on Day 2, so I recommend making this one a day ahead.

Smaller Pie

I've also made this as a smaller pie using half of the filling ingredients and a smaller crust. Directions for making the smaller pie are in the notes. The smaller pies work well with the little store bought graham cracker crusts.

  • Graham Cracker Pudding Icebox Cake
  • Key Lime Icebox Cake
  • Raspberry Icebox Cake
  • Muffin Mix Peanut Butter Cup Icebox Pie
  • Butterfinger Icebox Cake

Recipe

Lemon Icebox Pie

Lemon Icebox Pie

Anna
This is one of the easiest most cooling refreshing pies.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

Crust

  • 9 whole graham crackers, rectangles
  • 3 tablespoons sugar
  • 5 tablespoons melted butter

Lemon Filling

  • ¾ cup plus 2 tablespoons fresh lemon juice (7 oz)
  • 2 14 oz cans sweetened condensed milk
  • 3 large egg yolks

Whipped Cream Topping

  • 1 cup heavy whipping cream (you'll sweeten it with 3 tablespoons of condensed milk from above)
  • ¾ to 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 325 degrees F.
  • Put the graham crackers in a heavy duty zipper bag and crush with a rolling pin. Mix crushed crackers, sugar and butter together in a bowl, then press tightly into bottom and up the sides of a 9 inch pie plate -- I used a deep dish. Bake on center rack for about 12 to 14 minutes. Let cool for 30 minutes.
  • Open the condensed milk and measure out 3 generous tablespoons. Set aside. Pour the remaining condensed milk into a mixing bowl and whisk in the egg yolks. Gradually whisk in the lemon juice. Pour mixture into the pie crust.
  • Increase the oven temperature to 375 and bake pie for another 15 minutes. Let cool at room temperature for 1 hour, then chill for at least 3 hours or preferably overnight for a firmer pie.
  • With an electric mixer, beat the reserved 3 tablespoons of condensed milk and whipping cream until thick enough to spread, then beat in the vanilla. Spread over the top of the chilled pie and serve immediately or refrigerate until ready to serve.

Notes

This Lemon Icebox Pie is easy and refreshing. It can be made as directed, but if you don't need as much pie you can make the filling with 1 can of condensed milk 1 ½ egg yolks and 3 ½ ounces of juice. Keep the topping amount the same.
Keyword Condensed Milk, Lemon Pie
Tried this recipe?Let us know how it was!

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Comments

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  1. Maureen says

    June 26, 2015 at 9:34 pm

    This would be a perfect summer treat! The pie looks great and I love that you used lemons. Lemons are great in flavors and scent that is why I love using them. Thanks for sharing this lovely pie! 🙂

  2. Anna says

    June 22, 2015 at 12:27 pm

    Hi Jenn,
    Thanks for the report! I'm so glad the recipe helped make your Father's Day a success. I ended up making Todd one of those icebox cakes with chocolate wafers and whipped cream. That's his favorite even though it's incredibly simple. He liked the lemon pie too, though.

  3. Jenn says

    June 22, 2015 at 8:32 am

    I made this for Father's Day dessert, and got raves from everyone who tasted it. Definitely a keeper recipe, and I will be making it again soon to share with my Facebook friends who are all clamoring for a piece.

  4. Darlene says

    June 16, 2015 at 8:56 am

    I was thinking of making Randy's Key Lime Pie after a friend had one shipped from Florida for their birthday celebration. But, this recipe looks just as delicious, easy, and refreshing. Hmmmmm. Decisions, decisions.
    Btw, Anna, I hope your new neighbors know how fortunate they are to have you move to their neighborhood. Hope you and your family are getting settled in your new home.

  5. Marsha M.-SOCAL says

    June 15, 2015 at 9:24 am

    I've never tried using the condensed milk with whipping cream. I just got some lemons and am going to be trying this pie this weekend. Thanks for the wonderful sounding recipe.

  6. Jenna says

    June 14, 2015 at 9:13 am

    Looks delicious and perfect for summer!!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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