Go Back
To make this pie, you need these key ingredients: - 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - 1 can (14 oz) sweetened condensed milk - 1 cup fresh lemon juice (about 4-5 lemons) - Zest of 2 lemons - 1 cup heavy whipping cream - ¼ cup powdered sugar - Fresh lemon slices and mint leaves for garnish Each ingredient plays a big role. The graham cracker crumbs give the crust a nice crunch. The sweetened condensed milk adds creaminess, while fresh lemon juice offers a bright, zesty flavor. Lemon zest enhances this flavor, bringing in a fresh aroma. Heavy cream helps create a light, fluffy filling. You will need some tools to make this pie: - Mixing bowls - Whisk - 9-inch pie pan - Plastic wrap - Measuring cups and spoons - Rubber spatula Using the right tools makes the process easier. A good whisk helps combine the filling smoothly. A pie pan ensures the shape is just right. You can swap some ingredients if you need to: - Use crushed vanilla cookies instead of graham crackers for a different crust. - Swap sweetened condensed milk with coconut milk for a dairy-free version. - Substitute fresh lemon juice with lime juice if you want a twist on the flavor. These swaps keep the pie delicious while fitting your needs. Experimenting with different flavors keeps it fun! {{ingredient_image_1}} To start, gather your graham cracker crumbs and sugar. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ⅓ cup of granulated sugar. Next, pour in ½ cup of melted unsalted butter. Stir this mixture until it looks like wet sand. Now, take a 9-inch pie pan and press the crumb mixture into the bottom and up the sides. Make sure it is packed tightly. This forms the crust. Chill this crust in the refrigerator while you make the filling. In a large bowl, add 1 can (14 oz) of sweetened condensed milk. Then, squeeze in 1 cup of fresh lemon juice, which is about 4 to 5 lemons. Add the zest of 2 lemons for that extra zing. Whisk these ingredients together until the mixture is smooth and well blended. In another bowl, whip 1 cup of heavy cream with ¼ cup of powdered sugar. Beat until you see soft peaks form. Gently fold this whipped cream into the lemon mixture. Be careful not to deflate it; you want it light and airy. Now it’s time to put everything together. Pour the lemon filling into your chilled crust. Spread it out evenly for a nice finish. Cover the pie with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours. This helps the pie to set well. When you’re ready to serve, garnish with fresh lemon slices and mint leaves. This adds a nice touch and makes your pie look great! To get the best whipped cream, start with cold heavy cream. Use a chilled bowl too. This helps the cream whip faster. Whip until you see soft peaks. Be careful not to over-whip. Over-whipping can turn it into butter. Gently fold in the whipped cream with the lemon mix. This keeps it light and fluffy. Fresh lemon juice is key for flavor. I like to use about four to five lemons. Don't forget the zest! Zesting two lemons adds a bright taste. Taste your mix before pouring it into the crust. If it’s not tart enough, add more lemon juice. Balance is important for a refreshing pie. One mistake is not chilling the crust. Chilling helps the crust hold its shape. Another error is over-mixing the lemon filling. Mix just until smooth to keep it creamy. Avoid using bottled lemon juice as it lacks freshness. Lastly, don’t skip the chilling time once it is assembled. Patience makes a big difference in texture! Pro Tips Chill the Bowl: For a fluffier whipped cream, chill your mixing bowl and beaters in the fridge for 15 minutes before whipping. Fresh Juice Matters: Always use fresh lemon juice for the best flavor; bottled lemon juice can be too tart or artificial-tasting. Crust Technique: Make sure to press the graham cracker crust firmly into the pan to prevent it from crumbling when slicing. Set Time: Allow the pie to set overnight for the best texture and flavor; it will be even creamier and more delicious. {{image_2}} You can change the crust to make it fun. Try using crushed Oreo cookies instead of graham crackers. This adds a rich chocolate flavor. If you want a gluten-free option, use almond flour mixed with coconut oil. Press it into the pie pan just like the original recipe. You can even use a nut-based crust for a crunchy bite. Want to mix it up? Add berries! Blend in fresh strawberries or blueberries to the lemon filling. This gives a nice tartness and color. You can also try coconut lime. Replace half the lemon juice with lime juice. Add shredded coconut for a tropical twist. Both options keep the pie bright and refreshing. To make a vegan version, replace the sweetened condensed milk with coconut cream. Use a dairy-free whipped topping instead of heavy cream. Ensure the crust is vegan-friendly by using vegan butter. This way, everyone can enjoy this tasty pie without dairy. To keep your leftover lemon icebox pie fresh, cover it with plastic wrap. You can also use a pie keeper if you have one. Store it in the fridge. It will stay good for about 3 to 4 days. Make sure to check for any off smells or changes in texture before serving again. If you want to save the pie for longer, freezing is a great option. First, slice the pie into individual servings. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag or container. The pie can last in the freezer for up to 2 months. To enjoy, thaw the pie in the fridge overnight before serving. For the best taste, keep the pie away from strong-smelling foods in the fridge. Use fresh lemon slices and mint for garnish just before serving. This keeps the pie looking bright and fresh. Always store it in a cool area to maintain its texture. No Bake Lemon Icebox Pie lasts about 3 to 4 days in the fridge. Keep it covered with plastic wrap or in an airtight container. The pie stays fresh and tasty during this time. After a few days, the crust may get soft, but the flavor remains good. If you want to enjoy it longer, consider freezing it. Yes, you can use bottled lemon juice. However, fresh lemon juice tastes best. It has a bright, tangy flavor that enhances the pie. Bottled lemon juice lacks that fresh zing. If you do use bottled juice, choose one with no added sugar for a better taste. Lemon icebox pie pairs well with many toppings. Try fresh whipped cream for a creamy touch. Fresh fruits, like berries, add color and flavor. Mint leaves also make a great garnish. You could even drizzle some honey or a fruit sauce on top for extra sweetness. You learned about making a No Bake Lemon Icebox Pie from scratch. We covered key ingredients, tools, and handy tips. I shared step-by-step instructions to simplify your baking process. You also discovered fun variations and how to store leftovers properly. Remember, this pie is all about the right balance of creaminess and lemon flavor. Now, use what you learned to impress friends and family with your tasty dessert skills! Enjoy each bite of your delicious pie.

Zesty No-Bake Lemon Icebox Pie

A refreshing and easy no-bake lemon pie with a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup fresh lemon juice (about 4-5 lemons)
  • 2 lemons zest of
  • 1 cup heavy whipping cream
  • 0.25 cup powdered sugar
  • to taste fresh lemon slices and mint leaves for garnish

Instructions
 

  • In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
  • Press the graham cracker mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust. Chill in the refrigerator while preparing the filling.
  • In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and well combined.
  • In another bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the lemon mixture until fully incorporated.
  • Pour the lemon filling into the chilled crust, spreading it evenly.
  • Cover with plastic wrap and refrigerate for at least 4 hours, or until the pie is set.
  • Before serving, garnish with fresh lemon slices and mint leaves for an added touch.

Notes

Slice the pie and serve on individual plates, drizzled with extra lemon zest for a pop of color.
Keyword dessert, lemon, no-bake, pie