Description

A classic Southern dessert with a tangy lemon filling and buttery graham cracker crust, perfect for hot summer days when you don’t want to turn on the oven. This no-bake pie gets its name from being chilled in the icebox (refrigerator).

Ingredients

Scale

For the Crust:

For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted butter
For the filling:
1 (14 oz) can sweetened condensed milk
3 large egg yolks
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1 tablespoon lemon zest
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Lemon slices for garnish (optional)

Instructions

1. Prepare the Crust:

1. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
2. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly. Chill for 30 minutes.
3. Prepare the filling: In another bowl, whisk together sweetened condensed milk and egg yolks until smooth.
4. Gradually stir in lemon juice and zest until fully incorporated (mixture will thicken slightly).
5. Pour filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours, preferably overnight.
6. Before serving, make the topping: Whip cream, powdered sugar, and vanilla until stiff peaks form.
7. Spread or pipe whipped cream over the pie. Garnish with lemon slices if desired.
8. Keep refrigerated until ready to serve. Pie lasts 3-4 days covered in refrigerator.

Notes

For extra lemon flavor, add 1/2 teaspoon lemon extract to the filling. If you prefer a sturdier crust, bake at 350°F for 8 minutes before adding filling (though this makes it not truly ‘icebox’). The pie firms up best when chilled overnight.