Classic Lemon Icebox Pie With Condensed Milk

With its classic graham cracker crust, creamy lemon filling, and dollops of whipped cream, this Lemon Icebox Pie is the refreshing summer treat you’ve been waiting for. While it’s cool and refreshing for summer cook outs, it goes great with your fall and winter casseroles. It takes no time to make but plan ahead, it needs to refrigerate for about 4 hours.

Perfectly Sweet and Tart Lemon Pie

This Lemon Icebox Pie is one of my secret weapon desserts. Whenever I really want to impress my guests or at a party, I know this pie with tart lemons will win over everyone—not just the lemon lovers.

The homemade graham cracker crust is firm and buttery, while the creamy filling is made with just eggs, condensed milk and lemon juice. It has enough structure that you can easily slice it and it has the perfect combination of sweetness and fresh lemon juice for punchy flavor. 

This combination of sweet and tart make it the perfect dessert for both a seafood boil or a heavier dinner casserole. And don’t forget it around the holidays, it’s a nice option to serve with typical holiday pies. If you’re serving more than 8, all of the lemon fans will love a super moist lemon bundt cake with lemon cream cheese frosting.

This starts with an easy to make homemade graham cracker crust, or you can use a purchased one. Bake it if you want the crumbs to stay in place, it will caramelize the sugars in the crust. However, they will still stay in place if you put the crust in the fridge for 30 minutes.

Making this with graham crackers gives it an almost Key Lime Pie or cheesecake feel, but you can absolutely use another kind of pie crust if you prefer. Try using vanilla wafers like I did with this berry cream cheese pie or try a walnut crust for a nutty flavor.

I like to save some of the condensed milk you use for the filling and add it to the whipped cream topping rather than sugar. It provides for a smooth topping that transitions perfectly with the filling.

This pie filling is one of my absolute favorites. The sweetness of the condensed milk balances the bold citrus tang from the fresh lemons, and I love how it’s thick enough to hold its shape even after slicing. You can also grate some lemon zest on top for a little extra color and lemon flavor. 

Icebox pies get their name from the old iceboxes our grandparents used to keep things cool. So make sure you keep this in the fridge until it’s time to serve! 

If you like cold pie, then try making a frozen strawberry pie that doesn’t need to bake at all.

Why You Should Try an Icebox Pie

• Cool and Refreshing – This cold dessert has the perfect combination of refreshing lemon flavor and creamy consistency.
• First-Time Friendly – Are you new to making desserts but not ready for all those steps? This recipe is as easy as it gets. 
• Simple Ingredients – Just a few ingredients create the creamiest texture.

Ingredients For This Creamy Lemon Pie

CRUST: 

Graham Crackers – A full sleeve or about 12 graham crackers are needed to make this crumbly crust. 

Butter, sugar & Salt

FILLING: 

Sweetened Condensed Milk – This thick, syrupy milk is what we’re building the filling off of. 

Egg Yolks – Adds richness and helps bind everything together. 

Lemon Juice – About 5–6 lemons worth of juice. 

Heavy Cream & Vanilla – Adds so much richness to the pie.

How To Make Lemon Icebox Pie

Step One: Crush Crackers

Alternatively, use a rolling pin to grind the crackers into crumbs in a Ziploc bag. Then, mix the sugar, salt, and melted butter with a rubber spatula.

Step Two: Bake (or Don’t!)

Place the mixture in a 9-inch pie dish and pat it down with your hands until it covers the sides and bottom of the pan. Use the bottom of a measuring cup to press the filling down. Bake for 8 minutes, then let cool before filling. If you do not want to bake the crust, refrigerate for at least 30 minutes before filling.

Step Three: Make the filling

Whisk egg yolks together, then add all but 3 tablespoons of the sweetened condensed milk. Slowly whisk in the lemon juice and pour into the cooled crust.

Step Four: Bake

Bake for 15 minutes until the edges are formed, and the center is only slightly jiggly. Let it cool on a wire rack completely, and then refrigerate for at least 4 hours until it is set. 

Step Five: Make Whipped Topping 

Beat heavy cream, the remaining condensed milk, and vanilla with a mixer until stiff peaks form. Spread the mixture on top of the pie and serve. 

How To Store Lemon Pie

In The Fridge: It is best served after adding the whipped cream but will stay fresh and covered in plastic wrap in the refrigerator for several days. 

Freezer: This freezes great, just thaw or leave it a little frozen.