Lemon Icebox Pie: Easy, Creamy, and No-Bake Cozy Classic

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Slice of lemon icebox pie with whipped topping and graham cracker crust

slice of lemon icebox pie on a plate with whipped topping and lemon zest, graham cracker crust visible

Introduction

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Lemon Icebox Pie is one of those “how is this so easy?” desserts. You mix, chill, and suddenly you’ve got a creamy, sliceable pie that tastes like sunshine.

The standout trick is using cream cheese + sweetened condensed milk. It makes the filling thick and smooth without baking, and lemon juice helps it set up into that classic icebox pie texture.

Bring this Lemon Icebox Pie to a cookout, holiday dinner, or a cozy weekend meal. People love the bright lemon flavor—and you’ll love not turning on the oven.

Why You’ll Love This Lemon Icebox Pie

  • No-bake dessert: Perfect when you don’t want to use the oven.
  • Creamy and bright: Sweetened condensed milk + lemon = smooth, sweet-tart magic.
  • Easy weeknight treat: Mix and chill with minimal effort.
  • Make-ahead friendly: Sets in the fridge and slices beautifully.
  • Crowd-pleasing: A classic dessert everyone recognizes and loves.
  • Flexible toppings: Whipped topping, berries, zest—choose your favorite.

Ingredients for Lemon Icebox Pie

Ingredients for lemon icebox pie including cream cheese, sweetened condensed milk, lemons, and graham crackers
Just a few ingredients make a creamy no-bake lemon pie

Crust

  • Graham cracker crumbs (1 1/2 cups): Classic, toasty base. Shortcut: use a store-bought graham crust.
  • Granulated sugar (2 tablespoons): Adds sweetness and helps bind.
  • Unsalted butter (6 tablespoons, melted): Holds the crust together.

Filling

  • Cream cheese (8 ounces, softened): Makes the filling thick and creamy. Softened is key so it blends smooth.
  • Sweetened condensed milk (14 ounces): Sweetness + that signature silky texture.
  • Fresh lemon juice (1/2 cup): Bright flavor and helps the pie set.
  • Lemon zest (1 tablespoon): Big lemon aroma and flavor.
  • Whipped topping (2 cups): Lightens the filling. Substitute: homemade whipped cream.

Topping (optional)

  • Whipped topping or whipped cream
  • Extra lemon zest or thin lemon slices
  • Fresh berries

Lemon Icebox Pie Recipe

Four panel collage of making lemon icebox pie with graham cracker crust and creamy lemon filling
Press the crust, mix the filling, chill, and slice
  • 1. Mix graham crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into a 9-inch pie dish (bottom and sides). Chill while you make the filling.
  • 2. Beat cream cheese until smooth, about 1 minute. This prevents lumps.
  • 3. Pour in sweetened condensed milk and mix until creamy. Add lemon juice and zest and mix again until silky and thick.
  • 4. Fold in whipped topping gently. Keep it light—overmixing can deflate it.
  • 5. Spread filling into the crust and smooth the top.
  • 6. Chill at least 6 hours (overnight is even better) until firm enough to slice cleanly.
  • 7. Top with extra whipped topping and zest right before serving.

Tips for Perfect Lemon Icebox Pie

  • Softened cream cheese blends smoother—no little lumps.
  • Fresh lemon juice tastes brightest and helps the filling set well.
  • Chill long enough; cutting early gives you messy slices.
  • Press the crust firmly so it doesn’t crumble when slicing.
  • For cleaner slices, wipe your knife between cuts.
  • If the filling seems too soft, add 1/2 cup more whipped topping.

Variations & Substitutions

  • Lime version: Swap lemon for lime juice/zest.
  • Berry swirl: Gently swirl in raspberry jam before chilling.
  • Cookie crust: Use vanilla wafers or shortbread cookies instead of graham crackers.
  • Extra tangy: Add 2 tablespoons sour cream to the filling.
  • “Lazy” version: Use a store-bought crust and pre-whipped topping.

Storing & Reheating

Store Lemon Icebox Pie covered in the refrigerator for 3–4 days. (No reheating needed—this one is best cold.)

Freeze the pie (or slices) up to 1 month. Thaw overnight in the fridge for best texture.

Serving Suggestions & Pairings

  • Serve with fresh berries for a pretty, fresh finish.
  • Pair with iced tea, lemonade, or coffee.
  • Great for summer parties and holidays.
  • Add a sprinkle of crushed graham crackers on top for crunch.

Reader Review: “This was so creamy and bright, and everyone thought it was way more complicated than it was!”

Lemon Icebox Pie Recipe Card

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes (includes chilling)
Yield: 1 (9-inch) pie, 8 slices
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

Filling

  • 8 ounces cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 cups whipped topping

Instructions

  • 1. Mix crust ingredients and press into a 9-inch pie dish. Chill.
  • 2. Beat cream cheese until smooth. Mix in condensed milk, then lemon juice and zest.
  • 3. Fold in whipped topping. Spread into crust.
  • 4. Chill at least 6 hours. Top and slice.

If you make it, leave a comment—are you team lemon, or would you swap in lime for a key-lime-style twist?

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