This lemon icebox pie is an old-fashioned, no-bake dessert made with a classic graham cracker crust and cream cheese, sweetened condensed milk and fresh lemon filling.
Love lemon dessert recipes? Try this lemon jello poke cake, lemon cake mix cookies or lemon coconut cream dessert lasagna!
Table of Contents
No-Bake Lemon Icebox Pie
This recipe for lemon icebox pie combines cream cheese, condensed milk, and lemon juice to make the no-bake filling without the need for egg yolks like lemon meringue pie. Then we pile everything into a homemade graham cracker crust.
Once chilled, it’s smooth and creamy with just the right amount of tart lemon flavor. Serve plain or topped with a swirl of sweetened whipped cream and it to your list of spring or summer desserts along with lemon brownies and lemon loaf cake!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Graham crackers: You can finely crush graham crackers or use boxed graham cracker crumbs. I’ve also shared alternative flavors for the crust further down in the post.
- Cream cheese: Make sure you soften the cream cheese before making the filling.
- Sweetened condensed milk: Adds creaminess and sweetness to the filling, plus, when it’s mixed with lemon juice, it magically thickens the lemon pie filling!
- Lemon juice and zest: Fresh lemon juice and zest give the filling the brightest flavor.
How to Make Lemon Icebox Pie
In a medium bowl, combine the graham crackers, sugar, and melted butter. Press the crumbs into the bottom and up the sides of a 9-inch pie plate or a springform pan. Chill or bake.
Combine the filling ingredients in a large bowl and mix with an electric mixer until smooth. You can also use a wooden spoon – it will just take you a bit longer!
Spread the filling evenly onto the crust and chill in the refrigerator for 6 hours or until the filling has set.
Tips and Variations
- Use lime juice instead of lemon juice to make another classic icebox pie.
- Add some blueberries or raspberries on top before serving, they are the perfect match just like in my lemon blueberry cupcakes.
- Sprinkle toasted shredded coconut into the crust or filling for a tropical twist. It’s irresistible just like these lemon coconut bars!
- Instead of graham crackers, use crushed Oreos for an Oreo crust (Use Golden Oreos), Nilla wafers, or use crushed pretzels to make a crunchy pretzel crust.
- Garnish your icebox lemon pie with some sweetened whipped cream, grated lemon zest, candied lemon slices or graham cracker crumbs.
For more summer dessert recipes, check out this no-bake strawberry icebox cake, no-bake cheesecake, and for lemon lovers these lemon bars.
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Lemon Icebox Pie
Video
Ingredients
Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers (10-12 graham crackers)
- ¼ cup granulated sugar
- 6 Tablespoons salted butter , melted
Filling
- 1 (8-ounce) package cream cheese , softened
- 1 (14-ounce) can condensed milk
- ½ cup lemon juice
- 1 Tablespoon lemon zest
Optional topping: Whipped cream
Instructions
Graham Cracker Crust
- Preheat the oven to 375°F.
- In a medium bowl, stir together the graham crackers, sugar, and butter until well combined.
- In a 9-inch pie plate or springform pan, pour the crumb mixture and firmly press into the bottom using a 1/4 measuring cup. Use your fingers to press the crumb mixture firmly onto the sides. Bake 6 to 8 minutes. Let cool before filling.
Filling
- In a large bowl, beat the cream cheese, condensed milk, lemon juice, and lemon zest with an electric mixer until smooth.
- Spread evenly in crust. Chill 6 hours or until set.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Icebox pies are classic desserts that are usually made with a crumb crust and a creamy filling. An icebox is an old version of a refrigerator, so since these pies have to be chilled, the name ‘icebox pie’ is a fun nostalgic nod to the past.
I recommend using freshly squeezed lemon juice for the best flavor. If you don’t have access to fresh lemons, then bottled lemon juice can be used in a pinch.
You might not have pressed it firmly enough into your pie dish. I use a flat-bottomed measuring up and my fingers to make sure the buttery graham crumbs are pressed into the bottom and up the sides of the dish.
Yes! You need to make it at least 6 hours ahead of time so the pie can chill before you serve it. You could also make it the day before and store it overnight wrapped in plastic wrap in the fridge.
Typically, you store this pie in the fridge. Even though it has the word ‘ice’ in it, the word ‘icebox’ is an old-fashioned term for the refrigerator. You can also store it in the freezer if you’re not planning on serving the pie within a couple of days.
Categorized as: American, Desserts, Easter, Nut-Free, Pies + Tarts, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can you use just plain whole milk instead?
Hi Miranda! For this recipe you will need to use the condensed milk. It adds creaminess and sweetness to the filling, plus, when it’s mixed with lemon juice, it magically thickens up :)
Delciious
This lemon icebox pie reminded me of a recipe from church potlucks when I was a kid. It was easy to make and so creamy. I’ll definitely be making it all summer long!
There is nothing better to eat on a warm day!! This dessert is so refreshing & tastes amazing!!
I’ve been looking for an awesome Lemon Pie recipe and this is the one! The best that I have tried so far.
Pie is wonderful , I put mine in the freezer and let it set out for a few before serving, makes it much better.
Thanks for that tip! Glad you enjoyed it!