Dessert: United States – No-Bake Lemon Icebox Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 4 hrs 20 min

Total 4 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (150 g) graham cracker crumbs (about 12 full sheets)
1 / 4 cup (50 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted
1 can (14 oz (396 g)) sweetened condensed milk
8 oz (225 g) cream cheese, softened
1 / 2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
1 tbsp (15 ml) finely grated lemon zest
1 tsp (5 ml) vanilla extract
1 tub (8 oz (225 g)) frozen whipped topping, thawed (or 1 cup (240 ml) heavy cream, whipped to stiff peaks)
Extra lemon zest or thin lemon slices (optional)

Show original ingredient measurements

1 1 / 2 cups (150 g) graham cracker crumbs (about 12 full sheets)
1 / 4 cup (50 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted
1 can (14 oz / 396 g) sweetened condensed milk
8 oz / 225 g cream cheese, softened
1 / 2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
1 tbsp finely grated lemon zest
1 tsp vanilla extract
1 tub (8 oz / 225 g) frozen whipped topping, thawed (or 1 cup / 240 ml heavy cream, whipped to stiff peaks)
Extra lemon zest or thin lemon slices (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish. Chill in the refrigerator for 15–20 minutes to set.
Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy, about 1 minute.
Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla. Beat until completely smooth and slightly thickened, scraping the bowl as needed.
Fold in the whipped topping (or gently fold in the freshly whipped cream) until no streaks remain.
Assemble: Pour the filling into the chilled crust and smooth the top with a spatula.
Chill the pie, uncovered, for at least 4 hours (or overnight) until set and sliceable.
Garnish with extra lemon zest or thin lemon slices before serving. Keep leftovers covered and refrigerated for up to 3 days.

Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 15–20 minutes to set.
Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy, about 1 minute.
Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla. Beat until completely smooth and slightly thickened, scraping the bowl as needed.
Fold in the whipped topping (or gently fold in the freshly whipped cream) until no streaks remain.
Assemble: Pour the filling into the chilled crust and smooth the top with a spatula.
Chill the pie, uncovered, for at least 4 hours (or overnight) until set and sliceable.
Garnish with extra lemon zest or thin lemon slices before serving. Keep leftovers covered and refrigerated for up to 3 days.