Creamy No-Bake Lemon Icebox Pie
A light, creamy no-bake lemon icebox pie with a graham cracker crust and freshly whipped cream topping, perfect for a refreshing summer dessert.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 can (14 oz / 396g) sweetened condensed milk
- 1/2 cup (120ml) fresh lemon juice (about 3–4 medium lemons)
- 1 tablespoon lemon zest
- 4 large egg yolks, room temperature
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust (10 minutes): In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until all crumbs are evenly coated and the mixture holds together when pressed. Press firmly into the bottom and up the sides of your pie dish. Use the back of a spoon or a flat-bottomed glass to compact the crust tightly. Chill in the fridge for at least 15 minutes to set.
- Make the Filling (15 minutes): In a large bowl, whisk the egg yolks until smooth and slightly thickened. Slowly add sweetened condensed milk while whisking continuously to avoid curdling. Add fresh lemon juice and lemon zest and whisk until the mixture is silky and begins to thicken slightly.
- Fill the Pie: Pour the lemon filling into the chilled crust, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Prepare the Whipped Cream Topping (10 minutes): Chill your mixing bowl and beaters in the fridge for 10 minutes beforehand if possible. Pour the cold heavy cream into the bowl, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form.
- Top and Serve: Spread or pipe the whipped cream over the chilled pie just before serving. Optionally, sprinkle a pinch of grated lemon zest or a few thin lemon slices on top. Keep the pie refrigerated until ready to serve.
Notes
Use fresh lemon juice for best flavor. Chill the pie overnight for optimal texture. Press crust firmly to avoid crumbling. Keep cream and bowl cold when whipping to prevent turning into butter. For gluten-free crust, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free or vegan versions, use coconut condensed milk and coconut cream whipped topping, and replace egg yolks with agar powder dissolved in lemon juice.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 335
- Sugar: 28
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
Keywords: no-bake lemon pie, lemon icebox pie, summer dessert, easy lemon pie, creamy lemon pie, whipped cream topping, graham cracker crust