This delicious pie has the reputation of being a Southern classic tradition, particularly during the hot, balmy days of summer. Just about everyone's Grandmother served an icebox pie at some point during the summer. This easy no bake version works in a pinch and is absolutely delicious!
Fellow Texan, Gail Borden introduced sweetened condensed milk in 1856 and in 1931, the Borden company implemented a clever promotion--offering homemakers $25 for their original recipes using the product.
To the company's surprise, they received over 80,000 entries, and by 1939, the Borden name and its Eagle Brand product were common household names. The "original" icebox pie recipe was probably one of those entries.
Why you'll love this recipe!
- This easy icebox pie requires no eggs and no baking!
- Great for crowds-double the recipe and make it in a 9 X 13 baking dish to serve up to 16 slices
- It's good-not too sweet or tangy, but just right
Here's what you'll need:
- Lemons (8-10 large)
- Lemon Instant Pudding Mix
- Unflavored gelatin
- Cream cheese
- Sweetened condensed milk
- Vanilla extract
- Butter and Graham crackers or a pre-made graham cracker pie shell
You can use either a pre-made graham cracker crust or make your own. If you make your own, you'll need one package of crackers for an 8" pie. If you double the recipe and put it in a 9 x 13 pan, use 3 packages of graham crackers (about 18 crackers)
How to make it:
- Combine pie filling ingredients into food process
- Combine till fully incorporated and smooth
- Scoop mixture onto pie crust
- Cover and refrigerate
- Optional: add whipped cream prior to serving
- Use fresh lemon juice; not bottled or juice from Meyer Lemons
- Do not make the pudding mix; measure out the dry pudding mix and add it to the filling ingredients
- To make lemon zest, use the smallest side of a cheese grater
Can I make this in advance?
This easy no bake lemon ice box pie can easily hold its own in the freezer for up to a week, provided its covered with plastic. Allow pie to thaw in refrigerator prior to serving.
I think you'll find this easy no bake Lemon Icebox Pie is just the right dessert to take to your next picnic or potluck! It's quick, easy and delicious!
♥ If you make this recipe, please leave a comment and rating! I love to hear from you!
No Bake No Egg Lemon Icebox Pie
- 8 whole graham crackers (broken; usually in 1 pkg.)
- 2 tablespoons sugar
- 5 tablespoons butter
- 1 cup lemon juice (fresh squeezed (10-12 lemons, depending upon size)
- 1 tablespoon lemon zest (for garnish)
- ¼ cup sugar
- ⅓ cup lemon instant pudding mix (the dry mix; you do not make the pudding)
- 1¼ teaspoon gelatin (unflavored)
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
Prepare Crust or Use Pre-Made
- Preheat oven to 350º F
- Melt butter in small saucepan
- In food processor, combined broken pieces of graham crackers and sugar; drizzle in melted butter
- Pour graham cracker mixture into 9 inch pie plate; press graham cracker mixture into the bottom and sides of the pan
- Bake on middle rack for 12-15 minutes; remove from oven and allow to cool before filling
- In the food processor, combine all ingredients and pulse until it reaches a smooth consistency
- Scoop filling into cooled graham cracker crust; cover with plastic and refrigerate for 2-3 hours
- Prior to serving, garnish with whipped cream and lemon slices
- Allow pie to sit at room temperature for 10 minutes before slicing
This easy lemon icebox pie requires no eggs and no baking!NOTE: Do not make the pudding mix; you'll only use the dry powder pudding mix in the filling. Graham Cracker Crust: If you don't want to make one, use a pre-made crust! No problem! Use either a pre-made graham cracker crust or make your own. If you make your own, you'll need one package of crackers for an 8" pie. If you double the recipe and put it in a 9 x 13 pan, use 3 packages of graham crackers (about 18 crackers) Real vs. Bottled Lemon Juice One caveat is that you must use fresh squeezed lemon juice. The artificial or "real" juice in a jar doesn't cut it. You'll need about a cup of lemon juice, so roughly 8-10 big lemons, plus more for garnish. Can I Use Meyer Lemons for Lemon Icebox Pie? I wouldn't recommend it. Meyer lemons are less acidic and sweeter than 'regular' lemons. When the lemon is not the star of the show, it's fine to substitute with a Meyer lemon; however, in this recipe, the tang of the lemon is the star and therefore I do not recommend the substitution. How Can I Tell if a Lemon is Juicy? Generally speaking, the finer the pores on a piece of citrus, the more juice it contains. If the lemon is relatively smooth, it most likely is juicier than those that have larger pores. How Do I Make Lemon Zest? If you don't have a citrus zester, use the smallest side of a cheese grater. This recipe calls for one tablespoon of zest, which can be produced from about two large lemons. Can I Make a Lemon Icebox Pie in Advance? This pie can easily hold its own in the freezer for up to a week, provided its covered with plastic. Allow pie to thaw in refrigerator prior to serving.