This Lemon Icebox Pie is a creamy lemon pie filling made with sweetened condensed milk baked into a graham cracker crust. It is one of the best summer pies you’ll ever make!
Lemon Icebox Pie
As much as I enjoy coming up with new and interesting recipes I really love getting to share classic recipes from my childhood with you. Today’s Lemon Icebox Pie was something my grandma used to make and it was always one of my favorites. I haven’t thought about it in years and the other day I was saying how much I like lemon desserts and it came back to me in a flash! Mmm, that smooth, sweet and sour, lemony pie with the buttery graham cracker crust. I swear I don’t think I’ve had a lemon icebox pie as an adult (guess I was too busy asking grandma to make her blackberry pie!). I had definitely never made one. Are they a southern thing? I still don’t know all of the answers but I can tell you this. I’ve now made one, it was amazing, and everyone who tried it loved it.
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This pie is so simple to make, just lemon juice, lemon zest, eggs, and sweetened condensed milk for the filling, and graham cracker crumbs, sugar, and butter for the crust. The crust is baked first to let it firm up then you pour in the filling and bake the whole pie for another 25-30 minutes, until the middle jiggles but the edges don’t. That kind of instruction always confuses me but when you see it you will understand. The outer ring of the pie, about 1-inch wide, will be completely set, and the middle will jiggle when you give the pie pan a little shake but once you take it out and let it cook the whole pie will firm up. When it has cooled completely you cover it with plastic wrap and put it in the fridge for at least 6 hours (I suggest overnight).
Then in the morning you have a beautiful, creamy, pie that is just the right amount of sour and sweet. Add some homemade whipped cream on top and dig in!
Want more lemon recipes?
- Lemon Cream Cheese Danish
- Lemon Pound Cake French Toast Skewers
- Lemon Berry Napoleons
- Lemon Loaf
- No Bake Lemon Meringue Dip
What you will need to make Lemon Icebox Pie:
- Ceramic Pie Plate – This 9 inch pie dish is perfect for serving up your favorite pie.
- Mixing Bowls – These are some of my favorite mixing bowls. Pour all of your ingredients in and stir them up to make your pie.
LEMON ICEBOX PIE
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- 2 c Graham cracker crumbs (I buy the boxed crumbs but it is about 14 graham crackers ifyou are making your own crumbs)
- 1/4 c Sugar
- 6 tbsp Butter , melted
- 1 1/4 c Fresh lemon juice (6-8 lemons)
- 24 oz Sweetened condensed milk
- 8 Egg yolks , large
- 2 tbsp Lemon zest , finely grated
Preheat the oven to 325°F.
In a bowl mix together graham cracker crumbs and sugar.
Add melted butter to mixture and mix thoroughly.
Pat the graham cracker mixture into a greased pie pan making sure to go up the sides to create a nice crust.
Bake crust for 10 minutes then remove from oven and let cool.
While the crust bakes and cools mix the rest if the ingredients together in a bowl.
Pour the mixture into the crust and bake for 25-30 minutes or until the edges are set and the middle still jiggles slightly.
Once baked, remove the pie from the oven and let it cool completely before covering it with plastic wrap and placing it in the refrigerator for at least 6 hours ( I recommend overnight).
Serve with homemade whipped cream!