Creamy Lemon Icebox Pie with Graham Cracker Crust

Lemon Icebox Pie

Lemon icebox pie should slice into a tall wedge with a smooth, tart filling and a graham cracker crust that holds along the bottom and sides. Fresh lemon juice and zest balance the sweetened condensed milk, while a dollop of whipped cream finishes each slice.

This egg-yolk filling gets a short bake, then sets fully in the refrigerator—that’s the “icebox” part. For an egg-free, oven-free dessert with a different filling, try the no-bake lemon cream cheese pie.

Ingredients for Lemon Icebox Pie

Makes one 9-inch deep-dish pie, or 8 slices. Allow about 25 minutes to prepare, 32–38 minutes to bake, 1 hour to cool, and at least 6 hours to chill—about 8 hours 30 minutes overall.

Graham Cracker Crust

• 1 3/4 cups graham cracker crumbs (185g)
• 2 tablespoons granulated sugar (25g)
• 6 tablespoons unsalted butter, melted (85g)

Lemon Filling

• 5 large egg yolks
• 2 cans sweetened condensed milk, 14 ounces each (about 795g total)
• 3/4 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest

Whipped Cream

• 3/4 cup cold heavy whipping cream (180g)
• 1 tablespoon powdered sugar

Fresh juice and zest give the filling its clearest lemon flavor. Bottled juice can stand in for fresh juice, though the flavor may be less vivid.

How to Make Lemon Icebox Pie

1. Build the crust: Preheat the oven to 325°F (165°C). Mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly damp. Press firmly across the bottom and up the sides of a 9-inch deep-dish pie plate at least 2 inches deep. A flat-bottom measuring cup helps compact the crumbs so the crust holds together when sliced.
2. Prebake the crust: Bake the empty crust, uncovered, for 9–10 minutes, until lightly toasted. Set it on a rack to cool briefly while you make the filling.
3. Mix the filling: Whisk the egg yolks until no streaks remain. Add the sweetened condensed milk, lemon juice, and zest; whisk gently until smooth without beating in excess air.
4. Bake the pie: Pour the filling into the crust and bake uncovered. Start checking at 20 minutes; it will take approximately 22–28 minutes. Remove the pie when the edges are set and the center moves with a small, unified jiggle rather than a liquid slosh. The surface should remain pale, without browning or cracks.
5. Cool and chill: Cool on a rack for about 1 hour. Once the pie is no longer warm, cover it without touching the filling and refrigerate for at least 6 hours, preferably overnight.
6. Slice and top: Whip the cold cream with the powdered sugar until it holds soft or medium peaks. Cut the cold pie into 8 wedges with a warm knife, wiping the blade between cuts. Add one generous dollop of whipped cream to each slice.

How to Tell When the Filling Is Set

Do not wait for the center to become rigid in the oven. The edges should be set, but a gentle nudge should move the center slightly as one piece. Refrigeration finishes firming the filling while keeping it creamy.

Filling depth and pie-plate material can shift the bake time, so use that soft-set cue rather than the clock alone. A deep-dish plate also matters for capacity: a shallow prepared graham cracker crust may overflow with this filling.

Cooling and Chilling for Clean Slices

Covering a warm pie traps condensation. Let it cool first, then give it the full refrigerator chill before cutting; an early slice may be too soft to hold its shape. The pie can be made a day ahead and chilled overnight.

How to Store Lemon Icebox Pie

Keep the pie covered in the refrigerator for up to 5 days. Store the whipped cream separately and top individual slices when serving. Serve the pie cold; do not reheat it.

For a firmer variation, the cooled, baked pie can be frozen. Let it soften in the refrigerator before serving if you prefer a creamier texture.

Nutrition

Approximate nutrition per slice, based on 8 slices: 630 calories, 12g protein, 31g fat, and 78g carbohydrates. Per 100g: approximately 330 calories, 6g protein, 16g fat, and 41g carbohydrates. Values will vary with ingredients and slice size.