Irresistible Creamy Lemon Icebox Pie Recipe in Just 4 Hours

I’ll never forget the first time my aunt brought her famous Creamy Lemon Icebox Pie to our family picnic. The moment I took a bite of that tangy, silky filling against the buttery crust, I knew I needed the recipe. What do I love most? You get all that bright lemon flavor without ever turning on your oven! This no-bake wonder has saved me countless times when I needed a showstopping dessert in a hurry. Whether it’s for a summer barbecue or just because you’re craving something cool and creamy, this pie never fails to impress. And trust me – it’s even better the next day (if you can wait that long).

Why You’ll Love This Creamy Lemon Icebox Pie

Let me tell you why this pie has become my go-to dessert for every occasion (and sometimes just because it’s Tuesday):

• No oven required. Perfect for hot summer days when baking sounds like torture
• Ready in minutes. Just mix, pour, and freeze while you enjoy your day
• That perfect balance, Tart lemon meets sweet creaminess in every bite
• Crowd-pleaser magic, I’ve never brought leftovers home from a potluck
• Make-ahead dream. Stays perfect in the freezer for when cravings strike

The best part? It tastes like you spent hours in the kitchen when really, you’ll be done before your coffee gets cold!

Ingredients for Creamy Lemon Icebox Pie

Here’s everything you’ll need to make this sunshine-in-a-pie dessert (trust me, every ingredient matters!):

• 1 1/2 cups graham cracker crumbs, about 12 full sheets crushed fine (I like Honey Maid)
• 1/4 cup sugar, granulated works best for that crisp crust
• 6 tbsp melted butter, unsalted and slightly cooled (hot butter makes soggy crumbs!)
• 1 can (14 oz) sweetened condensed milk, don’t swap for evaporated milk!
• 1/2 cup fresh lemon juice, about 3 medium lemons squeezed (bottled just isn’t the same)
• 1 tsp lemon zest from those same lemons (yellow part only, white pith is bitter)
• 1 cup heavy whipping cream, cold straight from the fridge for best whipping

Pro tip: Set your mixing bowl in the freezer for 10 minutes before whipping cream. It makes all the difference!

How to Make Creamy Lemon Icebox Pie

Okay, let’s get to the fun part! Making this pie is so easy, you’ll laugh when you see how impressive it turns out. Just follow these steps, and you’ll have dessert magic in no time.

Preparing the Crust

First things first, that buttery, crunchy foundation! In a medium bowl, mix your graham cracker crumbs and sugar together. Now here’s my secret Drizzle the melted butter slowly while stirring with a fork. You want every crumb coated but not swimming in butter.

Press this mixture firmly into your pie dish, I mean, really pack it in there! Use the bottom of a measuring cup to get it perfectly even across the bottom and up the sides. Don’t skip chilling! Pop it in the fridge for at least 30 minutes (set a timer!) while you make the filling.

Making the Lemon Filling

In a large bowl, whisk together the sweetened condensed milk, lemon juice, and zest until smooth. It’ll thicken up beautifully, that’s when you know it’s ready!

Now for the whipped cream, use that chilled bowl I told you about earlier. Beat the heavy cream just until stiff peaks form (tip: when you lift the beaters, the peaks should stand straight up without drooping). Gently fold this into your lemon mixture in thirds, no rushing! You want to keep all that airy lightness.

Assembling and Freezing

Scoop that dreamy lemon filling into your chilled crust and smooth the top. Here’s the hard part: patience! Cover loosely with plastic wrap (press it right onto the surface to prevent ice crystals) and freeze for at least 4 hours.

Pro tip: If you can wait overnight, the flavors meld even better! Just take it out 10 minutes before serving so your knife glides through like butter.

Tips for the Perfect Creamy Lemon Icebox Pie

After making this pie more times than I can count, here are my can’t-live-without secrets:

• Zest first, then juice. Much easier to zest whole lemons before cutting them!
• Room temp magic. Let the pie sit out 10 minutes before slicing it cuts cleaner and tastes brighter
• Freeze your bowl. That extra-cold bowl makes whipping cream foolproof
• Taste as you go. Add a pinch more zest if you love extra lemon punch
• Crumb insurance: If your crust cracks, press in reserved crumbs before adding filling

Trust me, these little tricks make all the difference between good pie and “Oh my goodness, can I get your recipe?” pie!

Variations for Creamy Lemon Icebox Pie

This pie is like a blank canvas for your citrusy dreams! My favorite way to mix things up:

• Berry swirl. Fold in fresh blueberries or raspberries before freezing
• Ginger snap crust, swap graham for gingersnaps, the spice plays so nicely with lemon
• Coconut lover’s twist: Add shredded coconut to the crust or sprinkle toasted coconut on top
• Lime instead, use key lime juice when you want that tropical vibe

The possibilities are endless, just don’t tell my aunt I changed her perfect recipe!

Serving Suggestions for Creamy Lemon Icebox Pie

Oh, the fun part, dressing up your masterpiece! I love topping each slice with a dollop of fresh whipped cream and a few raspberries for that pop of color. For special occasions, try candied lemon slices or a sprinkle of toasted coconut. My kids go wild when I drizzle a little homemade blueberry sauce on theirs. And honestly? A simple dusting of powdered sugar makes it feel extra fancy with zero effort. Serve on chilled plates, the contrast of cold pie and warm summer air is pure magic!

Storing and Reheating Creamy Lemon Icebox Pie

Here’s the beautiful thing about this pie: it actually gets better as it sits in the freezer! Just wrap it tightly with plastic (I press it right against the surface) or pop it in an airtight container. It’ll keep its perfect texture for up to a week if it lasts that long in your house! No reheating needed (thank goodness), just let it soften slightly at room temperature for about 10 minutes before serving. Pro tip: Write the date on the container so you remember when you made it, not that you’ll need reminding once you taste it!

Nutritional Information for Creamy Lemon Icebox Pie

Now, I’m not a nutritionist, but here’s what my calculator says about this sunshine-filled dessert (remember, brands vary!): Each glorious slice comes in around 320 calories with 18g of that dreamy fat. You’ll get 28g of sweet satisfaction (sugar) and 4g of protein to balance it all out. Not bad for a treat that tastes this indulgent! Of course, if you’re watching specific dietary needs, always check your ingredient labels, but life’s too short not to enjoy a slice of this creamy perfection.

Frequently Asked Questions About Creamy Lemon Icebox Pie

After sharing this recipe with dozens of friends, here are the questions I get asked most and my honest answers after countless test batches!

For more delicious recipes and cooking inspiration, check out Family Tastes.

Irresistible Creamy Lemon Icebox Pie Recipe in Just 4 Hours

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: EditorVictoria
• Total Time: 4 hrs 20 mins
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A refreshing dessert with a creamy lemon filling and a crisp crust.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tbsp melted butter
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 tsp lemon zest
• 1 cup heavy whipping cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter.
2. Press mixture into a pie dish to form the crust.
3. Chill crust for 30 minutes.
4. Whisk condensed milk, lemon juice, and zest in a bowl.
5. Whip cream until stiff peaks form.
6. Fold whipped cream into lemon mixture.
7. Pour filling into crust.
8. Freeze for at least 4 hours.

Notes

• Use fresh lemon juice for best flavor.
• Let pie sit at room temperature for 10 minutes before serving.

• Prep Time: 20 mins
• Cook Time: 0 mins
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

For more recipes follow me in page Facebook and Pinterest.