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.
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 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.
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.
Lemon Icebox Pie
- 9 whole graham crackers, rectangles
- 3 tablespoons sugar
- 5 tablespoons melted butter
- 3/4 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)
- 3/4 to 1 teaspoon vanilla extract
- 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.