Classic Lemon Icebox Pie with Condensed Milk
With a classic baked graham cracker crust, creamy lemon filling, and dollops of whipped cream, my Lemon Icebox Pie is the refreshing summer treat you’ve been waiting for. It’s made without cream cheese, relying instead on sweetened condensed milk. 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 be refrigerated for about 4 hours.
Servings 8
Calories 607kcal
Ingredients
Pie Crust
- 1 ½ cups graham cracker crumbs 12 crackers
- 6 tablespoons butter melted
- 3 tablespoons sugar
- ⅛ teaspoon salt
Lemon FIlling
- 28 ounces sweetened condensed milk 2 cans, divided
- 3 egg yolks
- ¾ cup lemon juice plus 2 tablespoons, 5–6 lemons
- 1 cup heavy cream
- ½ teaspoon vanilla
Instructions
Pie Crust
- Preheat the oven to 350º.
- Place graham crackers in a food processor and process until crumbs are formed. Add sugar and pulse. Add melted butter and salt and process again until fully blended.
- Alternatively, place the crackers in a Ziploc bag and use a rolling pin to grind them into crumbs. Then, add the sugar, salt and melted butter and mix together with a rubber spatula.
- 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.
- Press down with a flat surface like the bottom of a measuring cup.
- Bake it at 350º for 8 minutes, or you can refrigerate for at least 30 minutes before filling.
Lemon Filling
- Preheat the oven to 325º.
- Whisk egg yolks together then add all but 3 tablespoons of the sweetened condensed milk. You will use the extra 3 tablespoons for the whipped cream.
- Slowly whisk in the lemon juice and pour into the cooled crust. 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.
- Use a mixer to beat the heavy cream, add the remaining 3 tablespoons of condensed milk, and vanilla until stiff peaks form. Spread on the top of the pie and serve.
Notes
- This pie needs to refrigerate for at least 4 hours for it to set.
- You can freeze this pie, and eat it once thawed, or a little frozen is my favorite way.
- If you forget to save the extra condensed milk for the whipped cream, you can add powdered sugar instead.
