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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup sweetened condensed milk - 1 cup freshly squeezed lemon juice (about 4-6 lemons) - 1 tablespoon lemon zest - 1 cup heavy whipping cream - ½ cup powdered sugar - Fresh mint leaves for garnish (optional) The main ingredients create a bright and zesty flavor. Graham cracker crumbs serve as a sweet and crunchy base. Unsalted butter binds the crumbs, giving a rich taste. Sweetened condensed milk adds creaminess and sweetness. Freshly squeezed lemon juice gives a tangy kick. Lemon zest enhances the lemon flavor, making it pop. For the topping, heavy whipping cream adds a light and airy texture. Powdered sugar sweetens the cream perfectly. Adding fresh mint leaves as a garnish brings a fresh touch. This combination of flavors and textures makes the pie a delight to eat. {{ingredient_image_2}} To start, mix the graham cracker crumbs with the melted butter in a bowl. Use your hands or a fork to combine them well. The mix should feel sandy and moist. Next, press this crumb mixture firmly into the bottom and sides of a 9-inch pie dish. Make sure it's even all around. Once the crust is ready, place it in the refrigerator to chill while you make the filling. Chilling helps the crust hold its shape. In a large mixing bowl, combine sweetened condensed milk, freshly squeezed lemon juice, and lemon zest. Whisk these ingredients together until the mixture is smooth and well blended. This bright filling brings the lemon flavor to life. It should look creamy and inviting. Grab a separate bowl to whip the heavy cream. Use a hand or stand mixer on medium speed. Whip until you see soft peaks forming. This means the cream is getting fluffy. Gradually sprinkle in the powdered sugar as you whip. Keep mixing until you achieve stiff peaks. Stiff peaks hold their shape and help lighten the filling. Now, it’s time to combine the whipped cream with the lemon mixture. Gently fold the whipped cream into the lemon mix using a spatula. Be careful to keep the mixture airy. Once fully combined, pour this lovely filling into your chilled crust. Smooth the top with a spatula for a nice finish. Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight if you can wait. This step allows the pie to set properly. To get the best texture for your pie, you must fold gently. This keeps the whipped cream light and airy. When you whip the cream, aim for soft peaks first. Then add powdered sugar and whip until you see stiff peaks. This step is key for a fluffy filling. Want more flavor? Add extra lemon zest to your filling. This makes it even zestier and brighter. You can also mix in other citrus juices like lime or orange. This gives the pie a fun twist that keeps things fresh and exciting. Presentation matters! Garnish each slice with fresh mint leaves for a pop of color. You can also serve the pie with fresh berries. Strawberries or blueberries look great and add a burst of flavor. These simple touches make your pie look and taste even better. Pro Tips Use Fresh Lemons: For the best flavor, always use freshly squeezed lemon juice rather than bottled juice. This will enhance the pie's brightness and acidity. Chill the Crust: Make sure to chill the graham cracker crust for at least 30 minutes before adding the filling. This helps it to firm up and hold its shape better. Soft Peaks for Whipped Cream: Whip the heavy cream to soft peaks before adding the powdered sugar. This ensures a light and fluffy texture that blends beautifully with the lemon filling. Let It Set Overnight: For the best texture and flavor, let the pie set in the refrigerator overnight. This allows the flavors to meld and the filling to firm up nicely. {{image_4}} You can twist the classic lemon icebox pie into new flavors. One popular option is the key lime version. Simply swap lemon juice for fresh key lime juice. This change gives the pie a tangy twist that is both refreshing and delicious. Another fun idea is the orange creamsicle twist. For this, use fresh orange juice instead of lemon juice. You can also add a dash of vanilla extract for a creamsicle taste. This version brings a sweet, citrusy vibe to your dessert. If you want a lighter version, try using low-fat cream cheese. This swap keeps the pie creamy while cutting calories. You can mix it with sweetened condensed milk for a rich taste. Consider using sugar substitutes if you want to lower the calories even more. Options like stevia or erythritol work well. Just keep in mind that sweetness levels may vary, so adjust to your taste. These changes let you enjoy the same great flavor without the guilt. To keep your no-bake lemon icebox pie fresh, store it in the fridge. Cover it well with plastic wrap or a lid. This helps prevent it from absorbing other flavors. The pie stays fresh for about 3 to 4 days. However, for the best taste, enjoy it within 2 days. If you want to save some pie for later, freezing works great. First, wrap the pie tightly in plastic wrap, then in aluminum foil. This helps protect it from freezer burn. You can freeze it for up to 2 months. When you’re ready to enjoy it again, take the pie out of the freezer. Place it in the fridge to thaw overnight. This keeps the texture smooth and creamy. Enjoy your lemon treat whenever you crave a zesty dessert! You can use bottled lemon juice, but fresh is best. Fresh juice gives the pie a bright flavor. Bottled juice may taste less vibrant. If you use bottled juice, look for one with no added sugar or preservatives. The pie needs at least 4 hours to set in the fridge. For best results, chill it overnight. This wait time allows the filling to firm up properly. A well-set pie will slice cleanly and hold its shape. You can tell the pie is set when it's firm to the touch. Press gently on the filling with your finger. If it springs back, it is ready. The surface should not feel jiggly. A well-chilled pie will give you the perfect slice. Yes, you can make this pie a day or two ahead. It stores well in the fridge. Just cover it well to keep it fresh. Making it ahead saves time and makes dessert easy. This way, you can enjoy more time with your guests. If you want a change, try using digestive biscuits or vanilla wafers. Both options work well for the crust. You can even use crushed cookies for a fun twist. Just make sure the base holds together when pressed into the dish. This no-bake lemon pie is simple and fun to make. We began with making a tasty crust using graham cracker crumbs and butter. Next, we mixed sweetened condensed milk with lemon juice and zest for a zesty filling. After whipping cream to fluffy peaks, we combined it all and chilled the pie. Remember to chill properly for the best taste and texture. Feel free to try other flavors or healthier options to suit your taste. Enjoy your refreshing dessert!

Zesty No-Bake Lemon Icebox Pie

A refreshing and easy no-bake lemon pie with a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cups sweetened condensed milk
  • 1 cups freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 cups heavy whipping cream
  • 0.5 cups powdered sugar
  • to taste none fresh mint leaves for garnish

Instructions
 

  • In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Mix well until all the crumbs are evenly coated and have a sandy consistency.
  • Using your fingers or the back of a measuring cup, firmly press the crumb mixture into the bottom and along the sides of a 9-inch pie dish to form an even crust. Once done, place the crust in the refrigerator to chill while you prepare the filling.
  • In a large mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest until the mixture is smooth and well blended.
  • In a separate bowl, using a hand or stand mixer, whip the heavy cream on medium speed until soft peaks begin to form. Gradually sprinkle in the powdered sugar while continuing to whip, until you achieve stiff peaks that hold their shape.
  • Carefully fold the whipped cream into the lemon mixture using a spatula.
  • Pour the luminous lemon filling into your chilled graham cracker crust. Use a spatula to spread the filling evenly across the top.
  • Cover the pie with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the pie is fully set and firm to the touch.
  • Once set, slice the pie into wedges and serve chilled. For an extra touch of freshness, garnish each slice with a sprig of fresh mint leaves if desired.

Notes

For best results, refrigerate overnight.
Keyword dessert, lemon pie, no-bake