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Icebox Lemon Pie

Icebox Lemon Pie

 

With this pie, you’re not just serving a dessert; you’re bringing a burst of lemony freshness to any dining occasion.

  • Total Time: 6 hours 15 minutes
  • Yield: 8 1x

Ingredients

Scale

 

  • 1 (9-inch) prepared graham cracker crust
  • 2 cans (14 oz each) sweetened condensed milk
  • 3/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar

Instructions

 

  1. Combine Lemon Mixture: In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
  2. Whip the Cream: In another bowl, beat heavy cream with powdered sugar until stiff peaks form.
  3. Fold Together: Carefully fold the whipped cream into the lemon mixture, maintaining the light texture.
  4. Fill the Crust: Pour the filling into the graham cracker crust, smoothing the surface with a spatula.
  5. Chill to Set: Refrigerate the pie for at least 6 hours, ensuring it firms up nicely.
  6. Garnish and Serve: Before serving, add a garnish of lemon zest or thin lemon slices for a beautiful and flavorful decoration.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 6 hours