Description
Bright, creamy, and tangy, this no-bake lemon icebox pie is the easiest refreshing dessert you’ll ever make—perfect for summer gatherings!
Ingredients
- 1 (9″) graham cracker crust
- 8 oz. cream cheese (room temperature)
- 1 (14 oz.) can sweetened condensed milk
- ½ cup fresh lemon juice
- Zest of two lemons
- Whipped cream
Instructions
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Prepare the filling: Place the cream cheese into a mixing bowl. Using an electric mixer, beat until completely smooth and creamy, ensuring no lumps remain.
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Mix in other ingredients: Add the sweetened condensed milk, fresh lemon juice, and lemon zest. Continue blending until the mixture is fully combined and silky smooth.
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Fill the crust: Pour the lemon filling into the graham cracker crust. Use a spatula to spread it evenly across the top.
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Chill: Cover the pie with the plastic lid that comes with the crust (or plastic wrap). Refrigerate for at least 2 hours to allow the pie to firm up.
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Garnish and serve: Once set, top the pie with dollops of whipped cream. Slice and serve chilled straight from the refrigerator.
Notes
Using name-brand cream cheese and condensed milk often results in a smoother filling.
For fewer calories, substitute fat-free condensed milk and cream cheese.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
Keywords: lemon pie, no-bake dessert, icebox pie