Go Back
No-Bake Lemon Icebox Pie
Melissa Hart

No-Bake Lemon Icebox Pie

This is the cold, dense lemon pie for days when the oven stays off. Cream cheese gives the condensed-milk filling enough structure to cut, while whipped cream keeps it from feeling heavy. Fresh juice is nonnegotiable; bottled shelf juice leaves a blunt aftertaste.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 3/4 cup fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar

Method
 

  1. Mix the graham crumbs, granulated sugar and melted butter and press them firmly into a 9-inch pie plate.
  2. Refrigerate the crust for 20 minutes while beating the cream cheese until smooth.
  3. Beat in the condensed milk, lemon juice and zest until the filling thickens.
  4. Beat the heavy cream and powdered sugar to soft peaks and fold two-thirds of it into the lemon mixture.
  5. Spread the filling in the crust, add the remaining whipped cream in a plain layer, and refrigerate for at least 6 hours before slicing.