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–+ servings

Lemon Icebox Pie

A silky smooth, light and fluffy, rich and creamy pie overflowing with vibrant lemon flavor. It's a chilled dessert that's such a tempting treat on a warm day!
Servings: 8
Prep30 minutes
Chill4 hours
Ready in: 4 hours 30 minutes

Ingredients

Graham Cracker Crust

Lemon Pie Filling

  • 1/2 cup fresh lemon juice, divided
  • 1 tsp powdered gelatin
  • 1 (8 oz) pkg. cream cheese, brought to room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1 Tbsp fresh lemon zest
  • 1/2 tsp vanilla extract
  • Few drops natural yellow food color and a tiny dot of red (such as Watkins or Simple Truth)

Whipped Topping

Instructions

For the Crust

  • Preheat oven to 350 degrees. In a mixing bowl whisk together graham cracker crumbs, granulated sugar, and salt. Pour in butter and toss with a fork until evenly moistened.
  • Press mixture firmly into a 9-inch glass pie plate (standard size, not deep dish). You can use the bottom of a flat measuring cup to help press even.
  • Bake in preheated oven 10 minutes. Let cool completely on a wire rack until adding filling or it will melt.

For the Lemon Pie Filling

  • Add 2 Tbsp of the lemon juice to a small microwave safe mixing bowl, sprinkle gelatin over and whisk immediately. Let rest 5 minutes.
  • Meanwhile in a large mixing bowl using an electric hand mixer set on medium-high speed whip cream cheese until smooth and nicely fluffy for 3 minutes, scrape down bowl.
  • Heat gelatin mixture in the microwave on high power for 15 seconds or until gelatin is dissolved. Remove and whisk for 15 seconds (be ready to proceed to next step soon or gelatin mixture it will start to set as it cools).
  • To cream cheese add sweetened condensed milk, remaining lemon juice (6 Tbsp), lemon zest, vanilla extract and a few drops of natural yellow color (with a faint dot of red if you want a more natural lemon-like tone). Blend mixture on medium speed until well combined, scrape down bowl.
  • While mixing with mixer on medium speed pour gelatin mixture into cream cheese mixture and blend until evenly combined.
  • Pour mixture into cooled graham cracker crust and spread even.
  • Transfer to fridge and let chill until set, at least 4 hours.

For the Whipped Topping

  • In a medium mixing bowl whip heavy cream using an electric hand mixer until soft peaks form. Add powdered sugar and vanilla extract and whip until stiff peaks form.
  • Pipe whipped cream over pie using a pastry bag fitted with a star tip.
  • Store pie in the fridge for up to 3 days.

Notes

For a sweeter pie filling you can add 1/4 cup powdered sugar along with the sweetened condensed milk.