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Lemon Icebox Pie

A cool, creamy, no-bake lemon pie in a graham cracker crust. This easy Southern summer dessert comes together in about 20 minutes, then chills until perfectly set — no oven required.
Prep Time 20 minutes
Chill TIme 3 hours
Serving Size 8 slices

Ingredients

Pie:

  • 1 graham cracker pie crust store-bought or homemade
  • 8 oz cream cheese room temperature
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup fresh lemon juice about 2–3 lemons
  • 1 tablespoon lemon zest
  • 1/2 teaspoon lemon extract
  • 1 cup heavy whipping cream whipped; about 2 cups whipped

Whipped Topping:

  • Reserved whipped cream from above
  • 1 tablespoon powdered sugar
  • 1 splash vanilla extract about 1/4 teaspoon

Instructions

Pie:

  • Whip 1 cup heavy whipping cream to stiff peaks. Set a small amount aside in a separate bowl for topping; refrigerate the rest until needed.
  • Zest 1 lemon to get 1 tablespoon zest, using only the bright yellow skin (avoid the bitter white pith). Juice lemons to get 1/2 cup juice.
  • In a mixing bowl, combine room-temperature cream cheese, sweetened condensed milk, lemon juice, lemon zest, and lemon extract. Mix until smooth and creamy. (If the cream cheese resists, beat it alone first, then add the rest and keep mixing until smooth.)
  • Gently fold about 2 cups of the whipped cream into the filling, working under and over until evenly combined and fluffy.
  • Spread the filling into the graham cracker crust and smooth the top. Garnish with a lemon slice in the center if desired.
  • Cover and refrigerate at least 3 hours, or overnight, until set.

Whipped Topping:

  • Just before serving, whisk the reserved whipped cream with 1 tablespoon powdered sugar and a splash of vanilla until lightly sweetened.
  • Top the pie or individual slices with the sweetened whipped cream.

Video

Notes

  • Make-ahead friendly — assemble the day before and add the topping before serving.
  • Store covered in the refrigerator up to 3–4 days.
  • For smooth filling, room-temperature cream cheese is key.