This Lemon Icebox Pie is everything. It’s kinda sweet, a little tart, perfectly creamy and best of all, it doesn’t require any baking whatsoever. The hardest part about making this refreshing treat is being patient enough to let it chill!
You only need a few simple ingredients to make this pie: graham cracker crumbs, brown sugar, butter and a dash of salt for the crust; and cream cheese, sweetened condensed milk, lemon juice and lemon zest for the filling. (See the recipe below for exact measurements!)
Begin by preparing the graham cracker crust. Mix the graham cracker crumbs, sugar, salt and melted butter until well-combined. Then, press it evenly into a 9-inch pie dish. I like to use the back of a measuring cup to evenly pack the crust.
Next, place the crust in the fridge to chill for at least an hour. This will firm it up and give you a strong base for the pie filling.
Once the crust is ready, prepare the pie filling by beating the cream cheese, sweetened condensed milk, lemon juice and lemon zest until smooth and creamy. The mixture will be thick, but still pourable.
Pour the filling into the chilled crust and spread it evenly. Place it in the fridge for at least four hours or overnight. Don’t skimp on the chilling time! Though waiting is hard, it’s important to give the pie enough time to set.
For a finishing touch, garnish with dollops of whipped cream and lemon slices. Your patience will be rewarded once the pie is ready!