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Lemon Icebox Pie

A refreshing dessert featuring a buttery graham cracker crust and a creamy, tangy lemon filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar for crust
For the filling
  • 1 can sweetened condensed milk (14 oz)
  • 0.5 cups freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1 jar whipped topping (8 oz, thawed) like Cool Whip

Method
 

Preparation of the crust
  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined and the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust.
Baking the crust
  1. Preheat your oven to 350°F (175°C).
  2. Bake the crust for about 10 minutes, until it's golden brown. Let cool completely.
Making the filling
  1. In another large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until smooth and creamy.
  2. Gently fold in the whipped topping until everything is blended and velvety.
Assembling the pie
  1. Carefully pour the lemon filling into the cooled crust, spreading it evenly.
  2. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow it to set properly.
Serving the pie
  1. Slice into wedges and serve chilled. For extra flair, garnish with fresh lemon slices or additional whipped topping.

Notes

Store your Lemon Icebox Pie in the refrigerator for up to 4-5 days, tightly covered. You can freeze it for up to a month. Make sure to use freshly squeezed lemon juice for the best taste.