Description
This Lemon Icebox Pie is the perfect no-fuss dessert for warm weather! I love how it combines a simple graham cracker crust with a creamy, intensely lemony filling. And a light, fluffy whipped cream topping
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 Tbsp. granulated sugar
- 7 Tbsp. salted butter, melted
For the Filling:
- 2 14-oz. cans sweetened condensed milk
- 1 cup fresh lemon juice (from about 6 lemons)
- 5 large egg yolks
- 1 Tbsp. lemon zest
For the Topping:
- 1 cup heavy cream
- 2 Tbsp. powdered sugar
- ½ tsp. vanilla extract
Instructions
1. Make the Crust:
Preheat the oven to 350°F (175°C).
Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
Mix with a fork until the crumbs are well coated and stick together when pinched.
Press the mixture into the bottom and up the sides of a 9-inch pie plate.
Bake the crust until set, about 10 minutes.
Set aside to cool slightly, about 10 minutes.
2. Make the Filling: Whisk together the sweetened condensed milk, fresh lemon juice, egg yolks, and lemon zest in a medium bowl until combined.
3. Pour Filling into Crust:
Pour the filling into the slightly cooled crust.
4. Bake:
Bake until the center is set but still slightly jiggly, about 15 minutes.
5. Cool and Chill:
Let the pie cool for 30 minutes at room temperature.
Then, refrigerate until chilled, at least 2 hours, or preferably longer.
6. Make the Whipped Cream Topping: Before serving, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl with a mixer on medium speed until soft peaks form.
7. Top and Serve: Dollop or spread the whipped cream on top of the chilled pie.
Serve immediately. Enjoy!