Fluffy Lemon Icebox Cake Pie
A delightful no-bake dessert that combines the tanginess of lemon with a creamy texture, perfect for summer gatherings.
Equipment
- 1 9-inch pie pan chilled
- 1 Electric Mixer for whipping cream
- 1 Mixing Bowl large
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Filling
- 1 can 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Mix the graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press into a 9-inch pie pan and chill.
- Whisk together sweetened condensed milk, lemon juice, and zest. In a separate bowl, whip cream with sugar and vanilla until soft peaks form. Fold into lemon mixture.
- Pour the lemon filling into the crust, smoothing the top. Tap the pan lightly to remove air bubbles.
- Refrigerate the pie for at least 4 hours or overnight to allow the filling to set.
- Slice the pie and serve chilled. Garnish with whipped cream or lemon zest if desired.
- Cover and store the pie in the refrigerator for up to 4 days.
- Prepare the pie a day in advance and chill overnight for a more intense flavor.
Notes
Pro Tips: Chill the pie thoroughly for the best texture. Ingredient Substitutions: Use lemon extract if zest is unavailable. How to Serve: Serve with whipped cream or fresh berries. Storage & Freshness: Store in the fridge for up to 4 days. Make-Ahead Tips: Chill overnight for better flavor.