No-Bake Lemon Icebox Pie
A refreshing citrus-flavored pie with a creamy texture, perfect for summer gatherings and potlucks, made without turning on the oven.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs You can substitute with gluten-free graham crackers if needed.
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 1 can sweetened condensed milk (14 ounces)
- 1/2 cup freshly squeezed lemon juice Fresh lemon juice preferred for best flavor.
- 1 tablespoon lemon zest Add more for extra tang if desired.
- 1 package cream cheese (8 ounces), softened Make sure it's at room temperature to avoid lumps.
- 1 cup heavy whipping cream Whipped to stiff peaks.
Instructions
Preparation
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form your crust. Chill it in the refrigerator while you work on the filling.
- In a large bowl, beat the softened cream cheese until smooth. Then, add the sweetened condensed milk, lemon juice, and lemon zest, mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until well incorporated.
- Pour the lemon filling into the prepared crust and smooth the top. Cover it with plastic wrap and refrigerate for at least 4 hours or until set.
Serving
- Optionally, garnish with additional lemon zest or whipped cream before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. It’s best enjoyed chilled and has a firmer texture when fully set.