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Creamy Lemon Icebox Pie

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A quick and easy no-bake lemon pie with a homemade graham cracker crust, delivering a tangy, creamy, and refreshing dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 can (14 oz) sweetened condensed milk
  • ⅔ cup freshly squeezed lemon juice (about 3–4 medium lemons)
  • 1 tablespoon lemon zest
  • 3 large egg yolks (room temperature)
  • ½ teaspoon pure vanilla extract
  • Whipped cream (lightly sweetened, optional)
  • Thin lemon slices or candied lemon peel (for garnish, optional)

Instructions

  1. Prepare the Graham Cracker Crust (10 minutes): Crush graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of salt.
  3. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.
  4. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating an even layer.
  5. Place the crust in the refrigerator to chill while preparing the filling.
  6. Make the Lemon Filling (15 minutes): In a large bowl, whisk the egg yolks until smooth and slightly thickened, about 1-2 minutes.
  7. Add the sweetened condensed milk, lemon zest, and vanilla extract. Whisk until fully combined.
  8. Gradually add the freshly squeezed lemon juice while stirring continuously. The mixture will thicken as the acid cooks the eggs gently.
  9. Continue whisking for another 1-2 minutes until the filling is creamy and smooth.
  10. Pour the filling into the chilled graham cracker crust, spreading it out evenly.
  11. Chill and Set (At least 4 hours, preferably overnight): Cover the pie loosely with plastic wrap or foil.
  12. Place the pie in the refrigerator for a minimum of 4 hours, though overnight chilling yields a firmer, creamier texture.
  13. Serve: Before serving, top with whipped cream and garnish with thin lemon slices or candied lemon peel.
  14. Slice with a sharp knife, wiping it clean between cuts for neat slices.

Notes

Use fresh lemon juice for best flavor and proper filling set. Press crust firmly but not too hard to avoid a dense crust. Chilling the crust before adding filling helps keep it crisp. Baking the crust at 350°F for 8 minutes is optional for a firmer crust. Let egg yolks come to room temperature before mixing for better incorporation.

Nutrition

Keywords: lemon pie, icebox pie, no-bake dessert, graham cracker crust, creamy lemon pie, easy lemon dessert, summer dessert

Find it online: https://cooksyla.com/creamy-lemon-icebox-pie-recipe-easy-homemade-graham-cracker-crust-delight/