Description
This refreshing Lemon Icebox Pie features a buttery graham cracker crust filled with a creamy, tangy lemon filling made from cream cheese, sweetened condensed milk, and fresh lemon juice, topped with a light whipped cream. Chilled to perfection, this pie is a delightful no-bake lemon dessert that’s perfect for warm weather or any time you crave a bright, citrus treat.
Ingredients
Crust
- 1 1/4 cups (140g) graham cracker crumbs (about 9 full size sheets)
- 1/8 tsp salt
- 2 1/2 Tbsp granulated sugar
- 5 Tbsp (70g) unsalted butter, melted
Filling
- 1/2 cup fresh lemon juice, divided
- 1 tsp powdered gelatin
- 1 (8 oz) pkg. cream cheese, room temperature
- 1 (14 oz) can sweetened condensed milk
- 1 Tbsp fresh lemon zest
- 1/2 tsp vanilla extract
- Few drops natural yellow food color (and a tiny dot of red for tone, optional)
Whipped Topping
- 1/2 cup heavy whipping cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the graham cracker crumbs, granulated sugar, and salt until evenly combined.
- Mix the Crust Ingredients: Pour the melted butter over the crumb mixture and toss with a fork until all crumbs are evenly moistened.
- Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch glass pie plate, using the bottom of a flat measuring cup to help create an even layer.
- Bake the Crust: Bake in the preheated oven for 10 minutes. Remove and cool completely on a wire rack before adding the filling to prevent melting.
- Prepare Gelatin: In a small microwave-safe bowl, add 2 tablespoons of the lemon juice and sprinkle the gelatin over it. Whisk immediately and let it rest for 5 minutes to bloom.
- Whip Cream Cheese: In a large bowl, use an electric mixer on medium-high speed to whip the cream cheese until smooth and fluffy, approximately 3 minutes. Scrape down the sides of the bowl.
- Dissolve Gelatin: Microwave the gelatin mixture on high for 15 seconds or until fully dissolved. Remove and whisk for another 15 seconds to prevent setting before mixing further.
- Combine Filling Ingredients: To the whipped cream cheese, add the sweetened condensed milk, remaining 6 tablespoons of lemon juice, lemon zest, vanilla extract, and food coloring drops. Mix on medium speed until smooth and combined, scraping down the bowl as needed.
- Add Gelatin to Filling: While mixing on medium speed, slowly pour in the dissolved gelatin mixture and blend together until evenly incorporated.
- Fill the Pie Crust: Pour the lemon filling into the cooled graham cracker crust and spread in an even layer.
- Chill the Pie: Transfer the pie to the refrigerator and chill until set, at least 4 hours.
- Prepare Whipped Topping: In a medium bowl, whip the heavy cream using an electric mixer until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
- Decorate the Pie: Using a pastry bag fitted with a star tip, pipe the whipped cream topping over the chilled pie as desired.
- Store the Pie: Keep the pie refrigerated and consume within 3 days for best freshness.
Notes
- Ensure the crust is completely cooled before adding the filling to avoid melting or softening.
- Blooming gelatin in lemon juice helps prevent clumps and ensures smooth filling texture.
- Use room temperature cream cheese for the best whipping results and smooth filling.
- Natural food coloring is optional and helps give the filling a more vibrant lemon color.
- Chill time is crucial – the pie needs at least 4 hours to properly set.
- For a lighter topping, you can use less powdered sugar according to taste preferences.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
