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If you’re looking for a refreshing dessert that comes together effortlessly and tastes like sunshine in every bite, this Creamy No-Bake Lemon Icebox Pie is your new go-to. With its silky filling, crisp graham cracker crust, and vibrant citrus flavor, this pie is perfect for warm-weather gatherings, holidays, or anytime you need a quick dessert that impresses without any oven time.

Light, tangy, and irresistibly creamy, this chilled pie is guaranteed to disappear fast—so don’t be surprised when everyone asks for the recipe!

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling

• 1 can (14 oz) sweetened condensed milk
• ½ cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 package (8 oz) cream cheese, softened
• 1 cup heavy whipping cream

Instructions

1. Prepare the Crust
   In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
2. Form the Crust
   Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.
3. Make the Filling Base
   In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until creamy and well blended.
4. Whip the Cream
   In another bowl, whip heavy cream until stiff peaks form.
5. Combine
   Gently fold the whipped cream into the lemon mixture until fully incorporated and fluffy.
6. Chill
   Pour the filling into the chilled crust. Smooth the top, cover, and refrigerate for at least 4 hours, or until firm.
7. Serve
   Add extra lemon zest or whipped cream on top before slicing.

Pro Tips

• Chill the pie overnight for maximum flavor and firmness.
• Avoid overmixing once the whipped cream is added—this keeps the texture light and airy.
• If you need the pie to set faster, freeze it for 20–30 minutes before serving.
• Use fresh lemon juice whenever possible for the brightest citrus flavor.

Why This Recipe Works

• No baking required – Perfect for hot days or busy schedules.
• Creamy yet refreshing – The balance of sweet and tangy keeps each bite light.
• Great for gatherings – Easy to transport and universally loved.
• Simple ingredients – No complicated steps or specialty tools needed.

Substitutions & Variations

Substitutions

• Crust: Swap graham crackers with shortbread or digestive biscuits.
• Cream cheese: Use mascarpone for an extra-rich texture.
• Heavy cream: Replace with stabilized whipped topping if preferred.

Variations

• Berry Lemon Pie: Fold in fresh blueberries or raspberries.
• Ginger Lemon Pie: Use ginger snap cookies for a spicier crust.
• Coconut Lemon Pie: Add toasted coconut on top for a tropical twist.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Prepare the pie up to 24 hours in advance. It actually tastes better the next day.

Storage

• Refrigerate, covered, for 2–3 days.
• Freeze slices for up to 1 month (thaw in the fridge before serving).

Reheating

This is a chilled dessert—no reheating needed.

Serving Ideas

• Top with whipped cream and fresh lemon zest
• Add fresh berries for color and sweetness
• Serve alongside iced tea or lemonade
• Use thin lemon slices for a decorative finish

Nutrition (Per Serving Estimate)

• Calories: ~410
• Fat: ~25g
• Carbohydrates: ~44g
• Protein: ~6g
• Vitamin C: varies based on lemon used

Nutrition values are approximate and may vary based on ingredient brands.

Frequently Asked Questions

Can I use bottled lemon juice?

Yes. Fresh is best, but bottled lemon juice works in a pinch.

Can I substitute whipped topping for homemade whipped cream?

Absolutely. Use 2 cups of whipped topping instead of heavy cream.

Why didn’t my pie set?

It likely needs more chilling time or was overmixed. Refrigerate longer and avoid over-beating.

Can this pie be frozen?

Yes—freeze for up to one month. Thaw slices in the refrigerator before serving.

Can I make it the day before?

Definitely. The texture becomes even smoother after chilling overnight.

This No-Bake Lemon Icebox Pie is a refreshing, creamy dessert that’s incredibly simple to prepare and perfect for any season. With its bright citrus flavor and silky texture, it’s sure to become your new signature dessert—one that friends and family will request again and again.

Creamy No-Bake Lemon Icebox Pie – Easy Refreshing Dessert with Graham Crust

A bright, creamy lemon icebox pie with a graham cracker crust. No baking needed—perfect for gatherings, holidays, and warm days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 410 kcal

Ingredients

  

For the Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Filling

• 1 can (14 oz) sweetened condensed milk
• ½ cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1 package (8 oz) cream cheese, softened
• 1 cup heavy whipping cream

Instructions

 

• Prepare the Crust

  In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
• Form the Crust

  Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.
• Make the Filling Base

  In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until creamy and well blended.
• Whip the Cream

  In another bowl, whip heavy cream until stiff peaks form.
• Combine

  Gently fold the whipped cream into the lemon mixture until fully incorporated and fluffy.
• Chill

  Pour the filling into the chilled crust. Smooth the top, cover, and refrigerate for at least 4 hours, or until firm.
• Serve

  Add extra lemon zest or whipped cream on top before slicing.

Notes

• For a firmer texture, chill overnight.
• Meyer lemons add a sweeter, floral flavor if available.
• Freeze 20 minutes before slicing for cleaner cuts.

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