Creamy Lemon Icebox Pie

Creamy Lemon Icebox Pie

Introduction:

If you’re looking for a dessert that’s light, luscious, and bursting with fresh citrus flavor, this Creamy Lemon Icebox Pie is your new go-to recipe. With its silky-smooth lemon filling, buttery graham cracker crust, and a cloud of whipped topping, this pie delivers just the right balance of sweet and tart. It’s the kind of dessert that looks impressive but comes together with minimal effort—no baking required! Perfect for summer picnics, holidays, or any day you want a refreshing treat, this pie is as satisfying as it is beautiful.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs

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• 1/3 cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the filling:

• 1 can (14 oz) sweetened condensed milk

• 1/2 cup fresh lemon juice (about 2–3 lemons)

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• 1 tablespoon lemon zest

• 8 oz cream cheese, softened

• 1 teaspoon vanilla extract

For the topping:

• 1 1/2 cups whipped cream or whipped topping

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• Lemon zest and lemon slices (for garnish)

Instructions:

1. Prepare the crust:
   Preheat oven to 350°F (175°C) if you prefer a firmer crust (optional). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. If baking, bake for 8–10 minutes, then cool completely. If not baking, simply chill the crust in the fridge for 30 minutes while preparing the filling.

2. Make the lemon filling:
   In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the sweetened condensed milk and mix until well incorporated. Stir in the lemon juice, lemon zest, and vanilla extract, and beat until the mixture is creamy and smooth.

3. Assemble the pie:
   Pour the filling into the prepared crust and spread evenly with a spatula. Smooth the top, then cover and refrigerate the pie for at least 4 hours, or until fully set. For best results, let it chill overnight.

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4. Add the topping:
   Once the pie is set, top it with whipped cream or whipped topping. Garnish with freshly grated lemon zest and lemon slices for a bright, citrusy finish.

5. Slice and serve:
   Carefully slice the pie with a sharp knife and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Conclusion:

This Creamy Lemon Icebox Pie is everything a refreshing dessert should be—cool, creamy, tangy, and perfectly sweet. The graham cracker crust provides a delightful crunch that balances the smooth lemon filling, while the whipped topping adds a light and airy finish. It’s ideal for warm-weather gatherings, Easter celebrations, or whenever you crave a no-fuss dessert that delivers big on flavor. One slice and you’ll be hooked!

Let me know if you’d like a short version of this for social media or printable format!