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No-Bake Lemon Icebox Pie

no-bake lemon icebox pie Dessert
No-Bake Lemon Icebox Pie
  • Prep 60 min
  • Total 6 hr 0 min
  • Servings 8

Lemon lovers and lazy bakers alike will adore this easy, no-bake pie! MORE+ LESS-

Annalise Sandberg
August 20, 2018

Ingredients

Crust

1 1/2
cups graham cracker crumbs (10 to 12 whole crackers)
1/4
cup packed light or dark brown sugar
Pinch of salt
6
tablespoons unsalted butter, melted

Filling

8
oz cream cheese, softened
1
can (14 oz) sweetened condensed milk
1/2
cup freshly squeezed lemon juice
1
tablespoon grated lemon peel

Steps

Hide Images
  • 1
    In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
  • 2
    In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 4 hours but no longer than 8 hours.
  • 3
    Serve with whipped cream if desired.

Expert Tips

  • Crush graham crackers in food processor or in sealed food-storage plastic bag with rolling pin.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
14g
70%
Trans Fat
1g
Cholesterol
70mg
24%
Sodium
260mg
11%
Potassium
270mg
8%
Total Carbohydrate
48g
16%
Dietary Fiber
0g
0%
Sugars
40g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
4%
4%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • What makes this Lemon Icebox Pie superior to all others isn’t just its easy, no-bake graham cracker crust or its decadent cream cheese filling, it’s the rave reviews this pie has received from more than 100 readers. And don’t fret, there’s no fussing involved here, this pie is a cinch to make. All you need is a pie plate, a bowl, a zip-top plastic bag and a rolling pin. To make the crust, fill your zip-top bag with 10-12 graham crackers. Then, seal it and crush those squares with your rolling pin until they they’re broken into coarse crumbs. Combine graham cracker crumbs with brown sugar, butter and a pinch of salt and press the mixture into your pie pan — ta-da, your crust is done. It’s really the easiest pie crust ever; but if it’s your first time making this type of crust, we’ve got all the tips and tricks you could ever need in this article about how to make a graham cracker crust! Next up is that sweet and tart filling, which is made by mixing softened cream cheese, sweetened condensed milk, lemon juice and lemon zest together. Mix it together — and maybe steal yourself a little taste while you’re at it — then pour it into the crust before refrigerating for four hours. This is one of Betty’s easiest lemon pies to make, but it’s not the only one. We’ve got tons more lemon pie recipes for you to choose from, plus details on how to make a traditional pie crust. With Betty’s help, making the lemon pie of your dreams is simpler than you think!

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