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No-Bake Lemon Icebox Pie

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A refreshing and easy No-Bake Lemon Icebox Pie with a creamy lemon filling and a buttery graham cracker crust, perfect for warm days.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 cup whipped cream
  • Lemon slices and zest for garnish

Instructions

  1. Create the Graham Cracker Crust: In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press this buttery mixture firmly into the bottom of a 9-inch pie pan.
  2. Whisk the Filling Ingredients: In another bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until the mixture becomes silky smooth.
  3. Fold in the Whipped Cream: Gently fold in the whipped cream, being cautious not to deflate it.
  4. Pour and Smooth the Filling: Pour the lemon mixture into the prepared crust, smoothing out the surface evenly with a spatula.
  5. Refrigerate to Set: Cover the pie with plastic wrap and pop it into the refrigerator for at least 4 hours, or until fully set.
  6. Garnish and Serve: Before serving, garnish with lemon slices and additional zest. Slice and enjoy!

Notes

Use fresh lemon juice for the best flavor. Store leftovers in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingwithmayaa.com/no-bake-lemon-icebox-pie/

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