I recently crafted a delightful Lemonade Icebox Pie that features a crisp graham cracker crust, a blend of sweetened condensed milk with fresh lemon juice and lemon zest, and is crowned with whipped cream. Every bite of this no bake dessert reminds me of the beauty of simple, refreshing ingredients.

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I recently discovered a twist on the classic icebox desserts that really got me excited to share my Lemonade Icebox Pie with you. Its blend of tang and creamy smoothness is unlike anything I’ve tasted before.

The journey starts with a graham cracker crust, made simply with 1 1/2 cups of graham cracker crumbs, a dash of 1/4 cup granulated sugar and 6 tablespoons of melted unsalted butter. I love how these elements cook together to form a delightfully crunchy base.

Then, a layer of luscious filling comes together with a 14‑oz can of sweetened condensed milk, 1/2 cup of fresh lemon juice, and the zest from 2 lemons for that perfect citrus punch. I gently fold in 1 cup of heavy whipping cream whipped to soft peaks for that luxurious texture.

Topped with extra whipped cream and a few lemon slices, this no bake pie is a last minute dessert that never fails to impress.

Why I Like this Recipe

I like this recipe because the graham cracker crust mixes sweetness and butter in a way that just makes the base super fun and crunchy. I also love how the lemon juice and zest give the filling a tangy kick that cuts through the sweetness, making every bite fresh and lively. Another thing is the whipped cream folded in to the lemon mixture—it makes the pie light and creamy, which is perfect if you’re looking for something not too heavy. Plus, I really enjoy that it’s a no-bake treat; it’s simple enough to pull together even on days when I don’t feel like turning on the oven.

Ingredients

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Graham cracker crumbs: They provide energy from carbs and a crunchy, tasty base for the pie.
Sugar: Gives a burst of sweetness that really lifts the overall flavor and taste.
Sweetened condensed milk: Brings creaminess and extra sugars which balance that tart lemon zing.
Fresh lemon juice: Adds a tangy, sour kick along with vitamin C to keep it refreshing.
Heavy whipping cream: Offers a rich, airy texture and smooth flavor even if its super fatty.
Lemon zest: Infuses bold citrus aroma and a fresh punch of lemon taste every time.
Unsalted butter: Melts into the crust creating a crunchy, flavorful base that really ties it all together.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

1 (14‑oz) can sweetened condensed milk

1/2 cup fresh lemon juice

2 tablespoons lemon zest (from about 2 lemons)

1 cup heavy whipping cream, whipped to soft peaks

Extra whipped cream for garnish (optional)

Lemon slices for garnish (optional)

How to Make this

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1. First, mix 1 1/2 cups of graham cracker crumbs with 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter until it all sticks together.

2. Press that mixture firmly into the bottom of a 9‑inch pie dish to form an even crust.

3. Set the crust in the fridge for about 15 minutes to firm up.

4. In a separate bowl, whisk together the 14‑oz can of sweetened condensed milk, 1/2 cup fresh lemon juice, and 2 tablespoons lemon zest until it’s smooth.

5. In another bowl, whip 1 cup heavy whipping cream until soft peaks form, being careful not to over whip it.

6. Gently fold the whipped cream into the lemon mixture until everything is just combined.

7. Pour the filling over the chilled crust, smooth out the top, and then return the pie to the fridge to chill for at least 4 hours, or overnight if possible.

8. When you’re ready to serve, add extra whipped cream and lemon slices on top if youd like, and enjoy your pie!

Equipment Needed

1. 9-inch pie dish
2. Measuring cups and spoons
3. At least three mixing bowls (one for the crust, one for the lemon mixture, and one for the whipped cream)
4. Whisk
5. Spatula
6. Electric mixer (or a hand whisk, if you don’t mind the workout)
7. Refrigerator

FAQ

Q: Can I make the crust a day in advance?

A: Yeah you can make it the night before. Just mix the crumbs, sugar, and melted butter then press it into your pie dish and let it chill so it set up firm.

Q: How do I make sure my whipped cream has the right consistency?

A: The trick is to beat it until soft peaks form. Look for peaks that gently fall over when you tilt the bowl, no stiff ones cuz they can be hard to mix in.

Q: Is it okay to use bottled lemon juice if I can't get fresh lemons?

A: Yeah, its alright to use bottled lemon juice but it might affect the taste a bit. Fresh lemons give you that extra bright lemon flavor that makes a big difference.

Q: Can I freeze this lemonade icebox pie?

A: You can freeze it, but its not reprotable if it was with whipped cream inside. If you want to freeze, add the whipped cream after thawing, cuz freezing changes the texture.

Q: How long does it need to chill in the fridge?

A: Let it chill for at least 4 hours so everything gets firm and it sets properly. If you can leave it overnight, thats even better.

Lemonade Icebox Pie Recipe Substitutions and Variations

Graham cracker crumbs: You can use crushed digestive biscuits or vanilla wafer cookies if you dont have graham crackers around.
Sweetened condensed milk: Mix about 1 1/2 cups of evaporated milk with 1 cup of granulated sugar and heat it a bit until dissolved.
Fresh lemon juice: If you’re in a pinch, bottled lemon juice works, though it might not be as vibrant in flavor.
Heavy whipping cream: Try using chilled coconut cream; it whips up decently and adds a slight tropical twist.

Pro Tips

1. Make sure you press the crust really firm and even cuz if its too loose, the filling might slide off when you slice it up.
2. Chillin the crust before addin the filling is a must so it doesn’t crumble apart, even if you’re in a rush.
3. When foldin in your whipped cream, do it super gently or else you might lose that airy, light texture you’re lookin for.
4. If you can wait, letting the whole pie chill overnight really helps the flavors blend together much better than just a few hours.