What if I don't have a piping bag?

No worries! You can still get a beautifully topped pie by spooning the whipped cream on and swirling it with a spatula. Or just grab a Ziploc bag, cut off a corner, and use it as a DIY piping bag.

Can you freeze an icebox pie?

Sure, you can freeze an icebox pie! Just wrap it up tightly with plastic wrap and some foil, then pop it in the freezer. It’ll stay good for about 2-3 months . When you’re ready to dig in, let it thaw in the fridge overnight.

No-Bake Lemon Icebox Pie

Name: No-Bake Lemon Icebox Pie
Prep time: PT-493118H14M2S
Total time: 6 h 20 min
Cuisine: American
Ingredients: 12 full sheets of graham crackers; ¼ cup granulated white sugar; 6 tablespoons unsalted butter, melted; 8 oz cream cheese, at room temperature; 1 (14 oz) can sweetened condensed milk; ½ cup freshly squeezed lemon juice (about 2–3 lemons); 1 teaspoon lemon zest, optional; ½ cup whipping cream; ¼ cup confectioners’ sugar

Description

This No-Bake Lemon Icebox Pie is the ultimate treat for hot days! With a crumbly graham cracker crust and a creamy, zesty lemon filling, it’s easy, delicious, and super refreshing.

Ingredients

For the Graham Cracker Crust:

12 full sheets of graham crackers
¼ cup granulated white sugar
6 tablespoons unsalted butter, melted

For the Lemon Filling:

8 oz cream cheese, at room temperature
1 (14 oz) can sweetened condensed milk
½ cup freshly squeezed lemon juice (about 2–3 lemons)
1 teaspoon lemon zest, optional

For the Topping (optional):

½ cup whipping cream
¼ cup confectioners’ sugar

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Instructions

In a food processor, place the graham cracker sheets and pulse for a minute untilit they break into crumbs.
Now add sugar and melted butter, and blend for a minute until evenly combined, and the texture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk and mix until fully combined. Then pour in the lemon juice and beat again until silky and slightly thickened.
Pour the lemon filling into the chilled crust and smooth out the top with a spatula.
Cover the pie and refrigerate for at least 4-6 hours.
Meanwhile, prepare the topping: combine whipping cream and confectioners’ sugar in a bowl, and beat until a stiff peak is formed.
Transfer the whipped cream to a piping bag with a star nozzle and create beautiful rosettes over the lemon pie, then garnish with lemon zest.
Slice and serve the pie while it’s still cool to enjoy.

Notes

Lemon icebox pie stays fresh in the fridge for about 3-4 days if you keep it in an airtight container.

Prep Time: 20 minutes
Chill Time: 4-6 hours
Category: Dessert
Cuisine: American