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Lemon Icebox Pie

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A creamy no-bake lemon pie made with sweetened condensed milk and fresh lemon juice, chilled in a graham cracker crust for a refreshing sweet and tangy dessert.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 premade graham cracker crumb pie crust (9-inch)
  • 3/4 cup lemon juice (freshly squeezed or bottled)
  • 2 cans sweetened condensed milk (14 ounces each)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Instructions

  1. In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
  2. Add the lemon juice and lemon zest, then whisk for 1–2 minutes until the mixture thickens.
  3. Pour the filling into the prepared graham cracker crust.
  4. Use a spatula to spread the filling evenly and smooth the surface.
  5. Place the pie in the refrigerator and chill for at least 4 hours until set, or freeze overnight for a firmer texture.
  6. If frozen, allow the pie to sit at room temperature for 15–20 minutes before slicing.
  7. Slice and serve chilled.

Notes

  • The acidity of lemon juice naturally thickens the sweetened condensed milk without baking.
  • Fresh lemon juice provides the brightest citrus flavor, but bottled juice works well too.
  • The pie can be frozen for a firmer, ice-cream-like texture.
  • Top slices with whipped cream, lemon zest, or fresh berries for extra flavor.
  • A cookie crust made from lemon or vanilla cookies can replace the graham cracker crust.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-icebox-pie/