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.
Prep Time: 15 minutesminutes
Cook Time: 6 minutesminutes
Chill Time: 6 hourshours
Total Time: 6 hourshours21 minutesminutes
Servings: 10
Ingredients
Graham Cracker Crust
1 ½cupsfinely crushed graham crackers(10-12 graham crackers)
¼cupgranulated sugar
6Tablespoonssalted butter, melted
Filling
1(8-ounce) packagecream cheese, softened
1(14-ounce) cancondensed milk
½cuplemon juice
1Tablespoonlemon 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
Storage:Unless you’re serving your pie right after you add the whipped cream, keep it stored in the fridge up to 3 days. Do not leave it out at room temperature.Freeze: After the pie has chilled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Freeze up to 1 month.