Easy Lemon Icebox Pie
This Lemon Icebox Pie is a cool, creamy, and refreshing dessert that blends tangy citrus with silky smooth filling nestled in a buttery graham cracker crust. Perfect for warm-weather gatherings or a quick make-ahead treat, this pie requires no baking and delivers pure indulgence in every slice.
Prep Time 15 minutes mins
Chilling Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
- 1 9-inch graham cracker crust (store-bought or homemade)
- 2 8 oz packages cream cheese, softened
- 1 14 oz can sweetened condensed milk
- Juice of 2 large lemons about 1/2 cup
- 2 teaspoons finely grated lemon zest
- Whipped cream for garnish (optional)
- Fresh mint leaves or berries for garnish (optional)
In a large mixing bowl, beat softened cream cheese until fluffy and smooth, about 2–3 minutes.
Gradually add the sweetened condensed milk, mixing on medium speed until fully incorporated.
Stir in freshly squeezed lemon juice and zest, blending until the filling is velvety and thick.
Pour the mixture into the prepared graham cracker crust, spreading evenly with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best set and flavor.
Just before serving, garnish with swirls of whipped cream, fresh mint, or berries for a pop of color.
Slice with a sharp knife and serve chilled.
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Use Fresh Lemons: Bottled lemon juice won’t provide the same vibrant flavor.
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Chill Longer: The pie tastes better when left overnight, as the flavors meld together beautifully.
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Homemade Crust Option: For extra crunch, make your own crust with graham cracker crumbs, melted butter, and sugar.
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Clean Cuts: Run a knife under hot water and wipe it dry before slicing for neat, professional-looking slices.
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Flavor Variation: Swap part of the lemon juice with lime juice for a Lemon-Lime Icebox Pie twist.