This lemon icebox pie is an old-fashioned, no-bake dessert made with a classic graham cracker crust and cream cheese, sweetened condensed milk and fresh lemon filling.
Love lemon dessert recipes? Try this lemon jello poke cake, lemon cake mix cookies or lemon coconut cream dessert lasagna!
Table of Contents
No-Bake Lemon Icebox Pie
This recipe for lemon icebox pie combines cream cheese, condensed milk, and lemon juice to make the no-bake filling without the need for egg yolks like lemon meringue pie. Then we pile everything into a homemade graham cracker crust.
Once chilled, it’s smooth and creamy with just the right amount of tart lemon flavor. Serve plain or topped with a swirl of sweetened whipped cream and it to your list of spring or summer desserts along with lemon brownies and lemon loaf cake!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Graham crackers: You can finely crush graham crackers or use boxed graham cracker crumbs. I’ve also shared alternative flavors for the crust further down in the post.
- Cream cheese: Make sure you soften the cream cheese before making the filling.
- Sweetened condensed milk: Adds creaminess and sweetness to the filling, plus, when it’s mixed with lemon juice, it magically thickens the lemon pie filling!
- Lemon juice and zest: Fresh lemon juice and zest give the filling the brightest flavor.
Substitutions and Variations
If you want to put your spin on this pie, I’ve got you covered! Here are a few simple ways that you can switch it up:
- Make it key lime pie: Use lime juice instead of lemon juice to make another classic icebox pie.
- Lemon blueberry: Stir some fresh blueberries into the lemon filling before chilling, it’s the perfect match just slike in my lemon blueberry cupcakes.
- Lemon raspberry: Add fresh raspberries to the filling for more zing.
- Lemon coconut: Sprinkle toasted shredded coconut into the crust or filling for a tropical twist. It’s irresistible just like these lemon coconut bars!
- Switch up the crust: Instead of graham crackers, use crushed Oreos for an Oreo crust (Use Golden Oreos), Nilla wafers, or use crushed pretzels to make a crunchy pretzel crust.
How to Make Lemon Icebox Pie
Make this tasty pie a few hours before you want to serve it because it does need time to chill in the fridge!
- Make the pie crust: In a medium bowl, combine the graham crackers, sugar, and melted butter. Press the crumbs into the bottom and up the sides of a 9-inch pie plate or a springform pan.
- Bake. Put the crust in a 375°F oven and bake for 6 – 8 minutes. Let the crust cool completely before you add the filling.
- Make the filling. Combine the filling ingredients in a large bowl and mix with an electric mixer until smooth. You can also use a wooden spoon – it will just take you a bit longer!
- Chill. Spread the filling evenly onto the crust and chill in the refrigerator for 6 hours or until the filling has set.
Tips for the Best Lemon Icebox Pie
I’ve included some helpful tips to follow to make sure your lemon icebox pie turns out perfectly every time.
- Room temperature cream cheese. Softened cream cheese will easily mix into your filling without leaving any lumps behind.
- For an easy shortcut, use a premade graham cracker crust. You might need to use two of them for the amount of filling in this recipe.
- Juicing your lemon. To get the most juice out of your lemon, roll it back and forth on a countertop while pressing down with the palm of your hand. This will loosen the lemon and make it easier to squeeze.
- Garnish. Try topping your pie with some sweetened whipped cream, grated lemon zest, candied lemon slices, fresh berries, or graham cracker crumbs.
- Slicing your pie. For clean slices, ensure your pie is chilled completely then warm a sharp knife under hot water and wipe it dry with a kitchen towel. Wipe the knife clean after each slice.
Recipe FAQs
Icebox pies are classic desserts that are usually made with a crumb crust and a creamy filling. An icebox is an old version of a refrigerator, so since these pies have to be chilled, the name ‘icebox pie’ is a fun nostalgic nod to the past.
I recommend using freshly squeezed lemon juice for the best flavor. If you don’t have access to fresh lemons, then bottled lemon juice can be used in a pinch.
You might not have pressed it firmly enough into your pie dish. I use a flat-bottomed measuring up and my fingers to make sure the buttery graham crumbs are pressed into the bottom and up the sides of the dish.
Yes! You need to make it at least 6 hours ahead of time so the pie can chill before you serve it. You could also make it the day before and store it overnight wrapped in plastic wrap in the fridge.
Typically, you store this pie in the fridge. Even though it has the word ‘ice’ in it, the word ‘icebox’ is an old-fashioned term for the refrigerator. You can also store it in the freezer if you’re not planning on serving the pie within a couple of days.
Storage Instructions
Icebox pies taste the best when they’re eaten within a few days. The longer they sit in the fridge, the softer your crust will become and the texture of the lemony filling will start to change.
- Store: Store your lemon icebox pie by covering it in plastic wrap and storing it in the fridge for up to 3 days. Wrapping it is important so the pie doesn’t absorb any odors from the other food in your fridge.
- Freeze: You can also freeze the pie after it’s chilled. Wrap it in plastic wrap first, then in a layer of aluminum foil to prevent freezer burn, and freeze for up to 1 month. Let the lemon icebox pie thaw in the fridge overnight before serving.
For more summer dessert recipes, check out this no-bake strawberry icebox cake, no-bake cheesecake, and for lemon lovers these lemon bars.
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Lemon Icebox Pie
Video
Ingredients
Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers (10-12 graham crackers)
- ¼ cup granulated sugar
- 6 Tablespoons salted butter , melted
Filling
- 1 (8-ounce) package cream cheese , softened
- 1 (14-ounce) can condensed milk
- ½ cup lemon juice
- 1 Tablespoon lemon zest
Optional topping: Whipped cream
Instructions
Graham Cracker Crust
- Preheat the oven to 375°F.
- In a medium bowl, stir together the graham crackers, sugar, and butter until well combined.
- In a 9-inch pie plate or springform pan, pour the crumb mixture and firmly press into the bottom using a 1/4 measuring cup. Use your fingers to press the crumb mixture firmly onto the sides. Bake 6 to 8 minutes. Let cool before filling.
Filling
- In a large bowl, beat the cream cheese, condensed milk, lemon juice, and lemon zest with an electric mixer until smooth.
- Spread evenly in crust. Chill 6 hours or until set.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Birthdays, Desserts, Easter, Nut-Free, Pies + Tarts, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Can you use just plain whole milk instead?
Hi Miranda! For this recipe you will need to use the condensed milk. It adds creaminess and sweetness to the filling, plus, when it’s mixed with lemon juice, it magically thickens up :)
Delciious
This lemon icebox pie reminded me of a recipe from church potlucks when I was a kid. It was easy to make and so creamy. I’ll definitely be making it all summer long!
There is nothing better to eat on a warm day!! This dessert is so refreshing & tastes amazing!!
I’ve been looking for an awesome Lemon Pie recipe and this is the one! The best that I have tried so far.