Lemon Icebox Pie Recipe
A creamy, tangy homemade Lemon Icebox Pie recipe made with a buttery graham cracker crust and smooth lemon filling.
Equipment
- 9-inch pie dish
Ingredients
Graham Cracker Crust
- 12 sheets graham crackers made into crumbs
- ¼ cup light brown sugar or granulated
- 3 ounces unsalted butter melted
- 1 pinch salt
Lemon Filling
- 3 large egg yolks
- 14 ounces sweetened condensed milk
- ½ cup lemon juice freshly squeezed
- 1 tablespoon lemon zest
Whipped Cream
- 1 cup heavy cream cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
Graham Cracker Crust
- Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Set aside to cool.
Lemon Filling
- In a large bowl, whisk together egg yolks, sweetened condensed milk, lemon juice, and zest until smooth until well combined.
- Pour the filling into the cooled crust. Bake for 15 minutes. The center should be just slightly set and still have a gentle jiggle.
- Remove from the oven and let the pie cool on a wire rack to room temperature. Then transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
Homemade Whipped Cream
- Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until soft peaks form. Add in the powdered sugar and vanilla extract. Mix until fully incorporated.
- Before serving, top with a generous swirl of homemade whipped cream. Enjoy!
Tried this recipe?Let us know how it was!