Easy No Bake Lemon Icebox Pie

This delicious pie has the reputation of being a Southern classic tradition, particularly during the hot, balmy days of summer.  This easy no bake version works in a pinch and is absolutely delicious!

Just about everyone's Grandmother served an icebox pie at some point during the summer.

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 not too sweet or tangy, but just right

Here's what you need:

Cream cheese, lemon juice, prepared pie crust and a can of sweetened condensed milk!

Her's how to make it:

In a mixing bowl or food processor combine ingredients until smooth; pour into pie crust and freeze

Combine all ingredients until smooth and pour into pie shell; freeze for 4 hours; serve immediately

Expert tips:

• Use fresh lemon juice; not bottled or juice from Meyer Lemons
• To make lemon zest, use the smallest side of a cheese grater
• Do not over pulse in food processor

FAQ's

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.

Serving suggestion for a large group

If you want to serve this to a big group, double the graham cracker and filling recipe. Place the graham cracker crust in a 9 x 13 baking dish; then pour in filling. Slice into squares.

Want a whipped cream topping?

Garnish finished pie with lemon zest and homemade whipped cream

I think you'll find this easy no bake pie is just the right dessert to take to your next picnic or potluck! It's quick, easy and delicious!

Related Recipes:

• No Bake Key Lime Icebox Pie
• Gelatin-Free Strawberry Sheet Cake
• Homemade Whipped Cream

♥ If you make this recipe, please leave a comment and rating! I love to hear from you!

No Bake No Egg Lemon Icebox Pie

A Southern classic, lemon icebox pie that requires no baking or eggs! Foolproof and delicious every time!

5 from 16 votes

Print Text Recipe Rate

Course: Dessert

Cuisine: American, Southern

Prep Time: 10 minutes

Freezer time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8 pie slices

Calories: 373kcal

Author: Anecia Hero

Ingredients 

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Crust

• 8 whole graham crackers (broken; usually in 1 pkg.)
• 2 tablespoons sugar
• 5 tablespoons butter

Filling

• ¼ cup lemon juice (fresh squeezed (3-4 lemons, depending upon size)
• 14 ounces sweetened condensed milk
• 8 ounces cream cheese (softened)
• 1 tablespoon lemon zest (for garnish)

Instructions 

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

Prepare 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 freeze for 4 hours
• Prior to serving, garnish with whipped cream and lemon slices
• Allow pie to sit at room temperature for 10 minutes before slicing

Notes

This easy lemon icebox pie requires no eggs and no baking!

• Graham Cracker Crust:

If you don't want to make one, use a pre-made crust! 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 2-3 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 ¼ cup of lemon juice, so roughly 3-4 big lemons, plus more for garnish.

If you want to serve this soon, place covered pie in freezer. Remove and allow it to sit at room temperature a little while before you serve it.

• Can I Use Meyer Lemons for Lemon Icebox Pie?

 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 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. 

• If serving this pie outdoors, place the pie pan in ice to keep it chilled

Nutrition

Serving: 1slice | Calories: 373kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 229mg | Potassium: 255mg | Fiber: 1g | Sugar: 38g | Vitamin A: 732IU | Vitamin C: 14mg | Calcium: 173mg | Iron: 1mg

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Text Recipe