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To make a No-Bake Lemon Icebox Pie, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 can (14 oz) sweetened condensed milk - ½ cup fresh lemon juice (about 3-4 large lemons) - Zest of 2 lemons - 1 cup heavy whipping cream - ¼ cup powdered sugar - Pinch of salt Each ingredient plays a key role. The graham cracker crumbs form a sweet crust. The butter helps hold the crust together. Sweetened condensed milk gives the pie its creamy base. Fresh lemon juice adds that bright, tangy flavor. Lemon zest enhances the taste and aroma. Heavy whipping cream makes the filling light and fluffy. Powdered sugar sweetens the cream, while salt balances the flavors. To make your pie look even better, consider these garnishes: - Additional lemon zest - Lemon slices or slivers - A dollop of whipped cream - Fresh mint leaves These garnishes add color and freshness. They also provide extra flavor, making your pie even more delightful. For this recipe, you will need: - A 9-inch pie pan - Mixing bowls - Whisk - Electric mixer - Spatula - Plastic wrap Having the right tools makes cooking easier. The pie pan shapes your dessert, while mixing bowls help combine the ingredients. A whisk and electric mixer ensure a smooth filling. A spatula is great for spreading the lemon mixture. Lastly, plastic wrap keeps your pie fresh in the fridge. {{ingredient_image_1}} To start, grab a mixing bowl. You will need 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Combine them in the bowl. Mix until it looks like wet sand. This is key for a great crust. Now, take a 9-inch pie pan. Press the crumb mix firmly into the bottom and up the sides. This will help it hold together. Once done, chill the crust in the fridge for at least 30 minutes. This step makes it firm and ready for the filling. Next, let’s make the zesty lemon filling. In another mixing bowl, add one can of sweetened condensed milk, ½ cup of fresh lemon juice, and the zest of 2 lemons. Don’t forget the pinch of salt! Whisk it all together until smooth. The lemon juice gives it a bright taste. Now, in a separate bowl, whip 1 cup of heavy cream. Use an electric mixer for this part. Whip until soft peaks form. Gradually add ¼ cup of powdered sugar and whip until stiff peaks form. This makes the filling light and airy. Gently fold the whipped cream into the lemon mix. Do this carefully to keep the fluffiness. Now, we are ready to put it all together. Pour the lemon filling into your chilled graham cracker crust. Use a spatula to smooth out the top. This helps with even setting. Cover the pie with plastic wrap and place it in the refrigerator. Chill for at least 4 hours. This waiting time is worth it. It allows the pie to set up perfectly. Before serving, add some lemon zest or slivers of lemon on top for a fresh look. Enjoy this refreshing treat! To make the best crust, use fresh graham cracker crumbs. You can crush whole crackers in a bag using a rolling pin. Mix the crumbs with melted unsalted butter until it looks like wet sand. Press this mixture firmly in your pie pan. Make sure the crust is even on the bottom and sides. Chill it for at least 30 minutes. This step helps the crust set well. A chilled crust stays firm when you add the filling. For the best whipped cream, start with cold heavy whipping cream. Use an electric mixer to whip it in a chilled bowl. Beat until you see soft peaks. Then, add powdered sugar slowly. Continue to whip until stiff peaks form. This means the cream holds its shape well. Be gentle when folding it into the lemon mixture. You want to keep that light and airy texture. If you mix too hard, the cream will lose its fluffiness. To boost the lemon flavor, use the zest of two lemons. The zest gives a bright taste. You can also add a bit of lime juice for a twist. If you like it sweeter, add more powdered sugar. For a richer flavor, try using cream cheese in the filling. Just mix it with the sweetened condensed milk before adding the lemon juice. These small changes can make your pie even more delicious. Pro Tips Chill Your Mixing Bowls: For an extra creamy whipped cream, chill your mixing bowls in the freezer for about 10 minutes before whipping. This helps the cream whip faster and achieve a better texture. Use Fresh Lemons: Fresh lemon juice and zest will give your pie the most vibrant flavor. Avoid bottled lemon juice, as it can taste artificial and less zesty. Be Gentle When Folding: When combining the whipped cream with the lemon mixture, use a spatula and a gentle folding motion to maintain the airy texture of the whipped cream. Allow Enough Chilling Time: To ensure your pie sets properly, be sure to chill it for at least 4 hours. This allows the filling to firm up and makes for cleaner slices. {{image_2}} You can add fruits or berries to your pie for extra flavor. Fresh berries like strawberries or blueberries make great toppings. You can also mix them into the filling for a fruity twist. Try mashing some raspberries into the lemon filling for a tangy burst. Just remember to adjust the sweetness if your fruit is tart. While graham cracker crust is classic, you can switch it up. Use crushed cookies, like Oreos, for a rich flavor. If you prefer a nutty taste, try grinding almonds or pecans. For a lighter option, consider a sponge cake base. Each crust brings its own taste and texture to the pie. Lemon is great, but don’t stop there! Lime adds a zesty kick. Substitute lime juice and zest for lemon in the recipe. You can also try orange for a sweet, bright flavor. Just use fresh orange juice and zest. Feel free to explore other citrus fruits for fun new tastes. After making your no-bake lemon icebox pie, chill it in the fridge. This helps set the filling. Cover the pie with plastic wrap to keep it fresh. It’s best to chill it for at least 4 hours. If you want it to last longer, it can stay in the fridge for up to 3 days. You can also freeze this pie if you want to save it for later. To freeze, wrap the pie tightly in plastic wrap and then in foil. This helps prevent freezer burn. The pie can stay frozen for up to 2 months. When ready to eat, let it thaw in the fridge overnight. If you have leftover pie, store it in the fridge. Cover it well with plastic wrap or foil. It will stay fresh for about 3 days. Always check for any changes in smell or texture before eating. If it looks or smells off, it’s best to discard it. Enjoy your refreshing dessert! Yes, you can use bottled lemon juice. However, fresh juice gives better flavor. Fresh lemons have bright, zesty notes that enhance the pie. I always recommend using fresh lemon juice when possible. To make a gluten-free pie, swap the graham cracker crumbs. Use gluten-free cookie crumbs instead. You can also use crushed nuts like almonds or pecans for the crust. This keeps the pie delicious while meeting gluten-free needs. You can keep the pie in the fridge for up to five days. Make sure to cover it well with plastic wrap. This protects it from odors and keeps it fresh. The flavor is best in the first few days. Yes, you can use other sweeteners. Try honey, maple syrup, or sugar alternatives. Just make sure to adjust the amount to taste. Each sweetener adds a unique flavor twist to your pie. You now have all the details to make a yummy No-Bake Lemon Icebox Pie. The key ingredients, clear steps, and helpful tips make it easy. Your pie can be simple or fancy with fruits, different flavors, or crusts. Proper storage keeps it fresh for longer. Enjoy this recipe and feel proud of your creation. I hope it brings joy to your table and smiles to your friends and family! Try it out and share your tasty results!

Zesty No-Bake Lemon Icebox Pie

A refreshing and easy-to-make lemon pie that requires no baking, perfect for warm weather.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cups fresh lemon juice
  • 2 lemons zest of
  • 1 cups heavy whipping cream
  • 0.25 cups powdered sugar
  • 1 pinch salt

Instructions
 

  • In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
  • Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Chill in the refrigerator for at least 30 minutes.
  • In another mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and a pinch of salt until smooth and well combined.
  • In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
  • Gently fold the whipped cream into the lemon mixture until fully combined. Be careful not to deflate the whipped cream.
  • Pour the lemon filling into the chilled graham cracker crust, smoothing out the top with a spatula.
  • Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until set.
  • Before serving, garnish with additional lemon zest or slivers of lemon for a fresh touch.

Notes

Slice the pie into wedges and serve on individual plates topped with a dollop of whipped cream and a sprig of mint for added color and freshness.
Keyword dessert, lemon, no bake, pie