Lemon Icebox Pie
Satisfy your cravings with a Lemon Icebox Pie! This tangy and creamy dessert is an easy no-bake treat that’s perfect for all year, but especially in summer.
This no-bake lemon pie is refreshing, sweet, and tart, made with a silky smooth filling of fresh lemon juice, sweetened condensed milk, cream, and a buttery graham cracker crust.
Lemon Icebox Pie Recipe Highlights
- EASIEST PIE – You may have just stumbled on the easiest pie. This no-fail, no-bake lemon pie is so easy. In fact, icebox pies are a great recipe to use to teach your kids how to follow a recipe.
- GLUTEN-FREE – You can easily make this recipe gluten-free by making your own graham cracker crust with gluten-free graham crackers!
- NO FANCY EQUIPMENT – While I love my food processor and electric mixer, sometimes making something with a spoon, spatula, and a medium bowl is nice.
- NO BAKE – During the summer months, I always try to avoid my oven whenever possible and look for no-bake dessert options.
More Easy Dessert Ideas
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GRAHAM CRACKER CRUST — You can use a store-bought crust, but you can easily make your own by crushing two dozen graham crackers and combining the crumbs with melted butter and a tablespoon of sugar. Press the mixture into a glass pie dish, and you’ve got a homemade graham cracker crust.
COOL WHIP – You don’t need the brand name.
SWEETENED CONDENSED MILK – While this is not sponsored, I always
LEMONS – Fresh lemons are best for this easy pie. The flavors are bright, tangy, and so refreshing. I like adding a little lemon zest to the cream filling. If possible, I look for seedless organic lemons.
How To Make A Lemon Icebox Pie
Please check the printable recipe card below for more detailed instructions.
- COMBINE whipped topping and condensed milk until well combined.
- WHISK in fresh lemon juice and continue until the juice has been well incorporated.
- SPREAD the lemon pie filling evenly across the graham cracker crust.
- CHILL. Place the pie in the refrigerator and chill for 4 hours.
Garnish with lemon slices.
Leftovers
STORE – Cover the pie tightly and store it in the fridge for up to 3 days.
FREEZE – You can also freeze this cake for up to 1 month. Take the pie out of the fridge 15-20 minutes before serving.
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SWEET POTATO PECAN PIE – Perfectly balanced sweet potato and classic pecan pie flavors are gently spiced and baked in a flaky crust to create a delicious dessert.
STRAWBERRY PIE – enjoy the sweet, tangy combination of fresh strawberries and cream filling.
OREO CHEESECAKE BITES – Our Oreo Cheesecake Bites are not only a treat to eat but also a breeze to make.
Lemon Icebox Pie
Ingredients
- 1 9" graham cracker crust
- 8 ounces cool whip thawed
- 1 14-ounce can condensed sweetened milk
- ½ cup lemon juice freshly squeezed, plus some lemon zest
Instructions
- In a large bowl, combine thawed cool whip and condensed sweetened milk and stir until well combined.
- Add lemon juice and lemon zest and continue to stir until all of the ingredients are well combined.
- Pour the mixture into the graham cracker crust and spread evenly.
- Chill in the fridge for 4 hours. Serve and enjoy.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
This is my absolute favorite pie. I have been making it for 50 years. I have discovered that Extra Creamy Cool Whip is a better option any time a recipe calls for a whipped topping. Makes for a much creamier texture. I have also used 6 oz of frozen lemon juice concentrate rather than fresh or bottle lemon juice.
I’ve made this recipe at least 20 times it’s so delicious. My family loves it.
U are correct, the Extra Creamy is always best, holds up better until it’s gone, which is not long, LoL
how much concondenced milk
One 14-ounce can.