Description
A refreshing no bake lemon icebox pie with a creamy filling and crunchy graham cracker crust, perfect for warm weather.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices or zest for garnish (optional)
Instructions
- Prepare the crust by combining graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press into a 9-inch pie dish and chill.
- Make the lemon filling by whisking together sweetened condensed milk, fresh lemon juice, and lemon zest in a large mixing bowl.
- In a separate bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Gently fold into the lemon filling.
- Pour the lemon filling into the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally topped with additional whipped cream and lemon slices or zest.
Notes
- Use fresh lemons for the best flavor.
- Store leftovers covered in the refrigerator for up to 3-4 days.
- Can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: no bake, lemon pie, dessert, summer, easy recipe