Introduction
This Classic Creamy Lemon Icebox Pie is a timeless dessert that never goes out of style. With its buttery crumb crust, silky lemon filling, and fluffy whipped topping, this pie is the perfect balance of sweet and tangy. Best of all, it’s an easy no-bake dessert that comes together with simple ingredients and chills beautifully in the refrigerator.
It’s the kind of old-fashioned recipe grandma loved—cool, creamy, and perfect for warm days, holidays, or anytime you crave a refreshing citrus treat.
Why You’ll Love This Lemon Icebox Pie
- No oven required
- Smooth, creamy texture
- Bright lemon flavor
- Make-ahead friendly
- Perfect summer dessert
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
For the Lemon Filling
- 1 (14 oz) can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
For the Topping
- 1½ cups heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
How to Make Classic Creamy Lemon Icebox Pie
Step 1: Prepare the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom and sides of a pie dish. Refrigerate for at least 20 minutes to set.
Step 2: Make the Lemon Filling
In a mixing bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until thick and smooth. Pour the mixture into the chilled crust and spread evenly.
Step 3: Whip the Topping
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently spread or pipe over the lemon filling.
Step 4: Chill
Cover and refrigerate for at least 4 hours, or overnight for best results. Slice and serve cold.
Tips for the Best Icebox Pie
- Use freshly squeezed lemon juice for the brightest flavor
- Chill the pie long enough to fully set
- For clean slices, wipe the knife between cuts
- Add extra lemon zest on top for garnish
Variations
- Key Lime Icebox Pie: Swap lemon juice for key lime juice
- No-Whip Version: Use whipped topping instead of homemade cream
- Coconut Crust: Replace graham crackers with crushed cookies
Storage
- Refrigerator: Store covered up to 4 days
- Freezer: Freeze for up to 1 month; thaw slightly before serving
FAQs
Why is it called an icebox pie?
Because it sets in the refrigerator (“icebox”) instead of being baked.
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled works in a pinch.
Does this pie need gelatin?
No—the condensed milk and citrus naturally thicken the filling.
Conclusion
This Classic Creamy Lemon Icebox Pie is proof that simple ingredients can create something truly special. Cool, creamy, and bursting with lemon flavor, it’s a dessert you’ll come back to again and again. Serve it at your next gathering, and watch it disappear slice by slice.