Description

A quick and easy no-bake lemon icebox pie with a tangy, creamy filling and a buttery graham cracker crust, perfect for hot days and family gatherings.

Ingredients

Scale

1 ½ cups (150g) graham crackers, finely crushed
6 tablespoons (85g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 can (14 ounces / 396g) sweetened condensed milk
½ cup (120ml) fresh lemon juice (about 3–4 lemons)
1 tablespoon lemon zest, finely grated
1 cup (240ml) heavy whipping cream, whipped to soft peaks
1 teaspoon vanilla extract
Pinch of salt

Instructions

Crush graham crackers into fine crumbs using a food processor or rolling pin and zip-top bag.
In a medium bowl, mix graham cracker crumbs with granulated sugar, then stir in melted butter until mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to pack it down tightly.
Chill the crust in the refrigerator while preparing the filling.
In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until slightly thickened.
In a separate bowl, beat heavy whipping cream with an electric mixer until soft peaks form (about 3-4 minutes).
Gently fold the whipped cream into the lemon mixture in batches, being careful not to deflate the air.
Pour the filling into the chilled crust and smooth the top with a spatula.
Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with whipped cream, lemon slices, or toasted coconut flakes if desired.

Notes

Use fresh lemons only for best flavor. Chill the pie at least 4 hours or overnight for best texture. Press crust firmly to avoid crumbling. Fold whipped cream gently to keep filling airy. Leftover whipped cream can be used as topping. For easier whipping, let heavy cream sit at room temperature for 15 minutes before whipping.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 320
Sugar: 28
Sodium: 150
Fat: 16
Saturated Fat: 10
Carbohydrates: 38
Fiber: 1
Protein: 5

Keywords: no-bake lemon pie, lemon icebox pie, easy lemon dessert, summer dessert, no oven pie, tangy lemon pie