This Lemon Ice Box Pie is creamy, sweet, citrusy, tart, and impossible to resist. Made with three delicious layers, it starts with a buttery graham cracker crust. Then, we add a bright, lemon filling, and finish with a lemon-infused whipped cream topping. Simple to prepare, it’s the perfect dessert to impress your guests!
Sweet and Citrusy Lemon Ice Box Pie
Lemon desserts are highly underrated in my book! Whether we’re talking lemon pound cake or this lemon ice box pie, I’m a huge fan. You just can’t go wrong with the bright citrusy taste balanced with a touch of sweet sugar! It brings a bit of sunshine to even the dreariest days.
Unlike a traditional icebox cake, this ice box pie is not quite a no-bake dessert, but it’s pretty close. And trust me. It’s worth the extra effort to bake up a homemade crust! Then, all you have to do is layer the ingredients and let the pie chill in the fridge.
After a few hours, you’ll have a decadent, creamy dessert just begging for you to dig in. I’ll walk you through all my tips and tricks to guarantee you have success!
More Incredible Pie Recipes
- Easy No Bake Key Lime Pie
- Easy Pumpkin Pie Recipe
- The Best Chocolate Chess Pie
- Brown Butter Sweet Potato Pie
Recipe Ingredients
Crust
Honey Graham Cracker Cookies: These form the base of the crust. If preferred, you can find pre-made graham cracker crumbs in the baking aisle of your local grocery store, but I much prefer the sweet flavor of homemade varieties.
Unsalted Butter: This adds richness and moisture, combining the crust and helping it bake up nice and golden brown.
Sugar: This tones down some of the savoriness, creating a subtly sweet taste for a cohesive flavor throughout every layer of the pie.
Lemon Filling
Lemons: We’re using both lemon juice and lemon zest for a vibrant, citrusy filling bursting with sweet, tart lemon flavor.
Cream Cheese: This forms the base of the filling, creating the creamy consistency and tangy taste we love. Make sure to use full-fat brick-style cream cheese, not cream cheese from a tub!
Sweetened Condensed Milk: This contributes to the smooth, creamy consistency and adds extra sweetness to balance some of the tartness of the lemons.
Vanilla Bean Paste: This adds a rich, aromatic vanilla flavor that elevates the filling. Vanilla bean paste, with its tiny flecks of vanilla seeds, gives the pie a more natural and authentic vanilla flavor compared to extract, adding depth and a touch of luxury to the taste.
Lemon Whip Cream
Lemons: Again, we’re using both the juice and the zest for a bold lemon taste.
Vanilla Bean Paste: Adds sweet vanilla flavor for a cohesive flavor in every bite.
Heavy Cream: Forms the base of the whip cream. Make sure it’s cold, or it won’t whip up properly!
Powdered Sugar: Adds sweetness, balancing some of the tart flavor of the lemons. Don’t substitute granulated sugar, or your whipped cream will be grainy!
How to Make Lemon Ice Box Pie with Condensed Milk
Create the Crust
Step 1. Preheat the oven to 350F. Then, place the graham crackers in a food processor or blender, and grind them into fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag, and crush the crackers with a rolling pin.
Step 2. Next, place your graham cracker crumbs in a medium bowl. Add your sugar and butter, and mix until well combined. Be sure any large chunks are crushed!
Step 3. Pour your cookie mixture evenly into a 9 or 10-inch springform pan. Then, press the crumbs down along the bottom and side of the pan to form the crust. (I typically try not to put the crumbs beyond the halfway point of the sides!) Be sure to pat the mixture evenly. Or, use the back of a measuring cup or spoon to pat the crumbs.
Step 4. Bake for 10 minutes or until the crust is lightly golden, being careful not to burn. Then, set the crust aside while you prepare the filling.
Make the Pie Filling
Step 5. Place the cream cheese in a mixing bowl, and use an electric mixer to blend until smooth and creamy. Then, add the condensed milk, lemon juice, lemon zest, and vanilla bean paste to the bowl. Blend again until the mixture is smooth and the ingredients are fully incorporated.
Step 6. Next, pour the cream cheese mixture into the cooled graham cracker pie crust, smoothing the top with a spatula. Then, refrigerate the pie for at least 4 hours or overnight to allow the filling to set.
Create the Lemon Whip Cream
Step 7. When you are ready to serve, make the whip cream topping. First, whip the heavy cream, lemon juice, lemon zest, and powdered sugar with a hand mixer or stand mixer on medium-high speed until medium peaks form. This takes about 1-2 minutes! Be sure to scrape the sides halfway through to incorporate all the ingredients evenly. Pro tip. Place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream. This makes it easier to whip!
Step 8. Top your pie (or individual slices of pie) with the lemon whip cream topping before serving. Add additional lemon zest, and enjoy!
Tips & Tricks
- Use a store-bought crust to make this no bake lemon pie even easier (and truly no-bake)
- Use room temperature ingredients to prevent overmixing.
- Allow plenty of time for the pie to chill. It’s best to let your pie sit overnight to ensure it has set; however, 4 hours should be fine.
- This pie is tart. So, if you aren’t fond of tart desserts, adjust the amount of lemon juice in the pie to your taste.
Frequently Asked Questions
Why do they call it icebox pie?
Icebox pies were originally a no-bake dessert that was left to cool in an icebox, which was used to store perishables before most homes had electricity or refrigeration. Traditional ice box pies didn’t require any baking at all and were popular in the summer when it was too hot to bake!
Why is my no bake lemon pie so runny?
The most common reason for this lemon ice box pie to come out runny is not letting it chill long enough. I know it’s hard to wait, but don’t rush the process! You want to allow at least four hours if not longer so the pie has plenty of time to chill and set.
How long does the lemon ice box pie last?
Keep any leftovers covered in the refrigerator for up to 2-3 days. Store the whipped cream in an airtight container for 5-7 days in the fridge. Whip it quickly before serving if it deflates a bit.
Can I freeze lemon ice box pie?
Yes, you can freeze this no bake lemon pie for up to 2-3 months. First, let it set in the fridge. Then, wrap it tightly with plastic wrap followed by aluminum foil, and freeze without the whipped cream. To serve, thaw the pie in the fridge overnight, whip up the topping, and enjoy!
More Delicious Dessert Recipes
- Strawberry Rice Krispie Treats
- Oreo Cheesecake Recipe
- Classic & Easy Chocolate Chip Cookies
- Frosted Sugar Cookie Bars with Strawberry Buttercream Frosting
- Old Fashioned Chewy Peanut Butter Cookies
- Easy Banana Cake with Cream Cheese Frosting
I hope you love this Lemon Ice Box Pie recipe! It’s sweet, citrusy, and easy to prepare. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Lemon Ice Box Pie
Ingredients
Crust
- 1 1/2 cups honey graham cracker cookies about long, full 12 cookies
- 6 tbsp unsalted butter
- 1/4 cup sugar
Lemon Ice Box Pie
- 1 tbsp lemon zest packed (about 4 lemons)
- 3/4 c lemon juice about 4-5 lemons
- 8 oz cream cheese full fat block, room temperature
- 14 oz sweetened condensed milk 1 can
- 1 tsp vanilla bean paste
Lemon Whip Cream
- 2 tsp Lemon juice
- 1 tsp lemon zest packed
- 1 tsp vanilla bean paste
- 1 cup heavy cream cold
- 1/4 powdered sugar
Instructions
Make your Crust
- Preheat the oven to 350F.
- Place the graham crackers in a food processor or blender and grind them until fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the crackers with a rolling pin until fine.
- Place your graham cracker crumbs in a medium bowl. Add your sugar and butter. Mix until well combined. Be sure any large chunks are crushed.
- Pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
- Bake the crust for 10 minutes. Then, set aside to cool.
Make Pie
- Place the cream cheese in a mixing bowl and use an electric mixer to blend until smooth and creamy. Then, add the sweetened condensed milk, lemon juice, and lemon zest to the bowl. Blend again until fully incorporated and the mixture is smooth.
- Next, pour the cream cheese mixture into the cooled graham cracker pie crust, smoothing the top with a spatula. Then, refrigerate the pie for at least 4 hours or overnight to allow the filling to set.
Make Whip Cream
- When you are ready to serve the pie, make the whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, lemon juice, lemon zest, and powdered sugar, medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
- Top your pie (or individual slices of pie) with the lemon whip cream topping before serving. Top with additional lemon zest and enjoy!
Notes
- To make this pie even easier (and truly no bake), you can use a pre-made pie crust.
- Use room temperature ingredients
- It’s best to let your pie sit overnight to ensure it has set; however, 4 hours should be fine.
- This pie is tart, so If you aren’t fond of tart desserts, adjust the amount of lemon juice in the pie to your taste.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
Loved this pie! It’s the perfect spring/summer dessert. Really appreciated how simple the recipe is, my daughter loved helping! Sooo delicious
So glad you loved this recipe!! It’s one of my fav summer/spring desserts!