Description
A refreshing no bake lemon icebox pie with a crunchy graham cracker crust, creamy lemon filling, and fluffy whipped cream topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lemon slices (for garnish, optional)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter, then press into a 9-inch pie dish and chill.
- Make the lemon filling by beating cream cheese until smooth, then adding sweetened condensed milk, lemon juice, and lemon zest.
- Combine the filling with the chilled crust and refrigerate for at least 4 hours or overnight.
- Prepare the whipped cream topping and spread it over the set lemon filling, garnishing with lemon slices if desired.
Notes
- Use fresh lemons for the best flavor.
- Store leftovers in the refrigerator for up to 3-4 days.
- Can be frozen; thaw in the refrigerator overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: no bake, lemon pie, dessert, summer, easy recipe