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Lemon Icebox Pie slice on a plate with fork laying on it
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Lemon Icebox Pie

A creamy lemon filling baked into a graham cracker crust and topped with some fresh whipped cream make this Lemon Icebox Pie is one of the best summer pies you’ll ever make!
Course Dessert
Cuisine American
Keyword lemon dessert recipe, lemon icebox pie, lemon pie, sweetened condensed milk dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 350kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 2 cups Graham cracker crumbs (I buy the boxed crumbs but it is about 14 graham crackers ifyou are making your own crumbs)
  • 1/4 cups Sugar
  • 6 tablespoons Butter melted
  • 1 1/4 cups Fresh lemon juice (6-8 lemons)
  • 24 ounces Sweetened condensed milk
  • 8 large Egg yolks
  • 2 tablespoons Lemon zest finely grated

Instructions

  • 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!

Video

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 48g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 215mg | Potassium: 277mg | Fiber: 1g | Sugar: 39g | Vitamin A: 492IU | Vitamin C: 13mg | Calcium: 191mg | Iron: 1mg