No Bake Lemon Icebox Pie Recipe
User Reviews
5
-
Prep Time
30 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
10 slices
-
Calories
123 kcal
-
Cuisine
American
No Bake Lemon Icebox Pie Recipe
Description
This No Bake Lemon Icebox Pie combines a Golden Oreo cookie crust prepared by mixing crushed cookies with melted butter and pressing into a pie plate. The filling blends softened cream cheese and mascarpone until smooth and light, then incorporates fresh lemon juice and zest for acidity and brightness. Sweetened condensed milk sweetens and thickens the mixture. The filling is beaten until thick and smooth before pouring onto the crust.
The pie is chilled for at least four hours to set properly, resulting in a firm, tangy lemon-flavored creamy dessert balanced by the sweet cookie crust. Optional stable whipped cream with vanilla and powdered sugar can be piped on top. Garnishes include fresh strawberries, blueberries, shaved white chocolate, and edible gold stars for visual appeal.
This dessert suits occasions needing a refreshingly tart yet sweet dessert that holds its shape without baking. It’s good for summer or patriotic-themed desserts and can be made ahead. The filling’s smooth creamy texture contrasts with the crumbly crushed cookie crust. The balance of fresh lemon juice and zest allows control of tartness.
Storage in the refrigerator for up to seven days is possible, though the crust might soften over time. The pie can also be frozen. Using gluten-free cookies or dairy-free substitutes can adapt the recipe for diet restrictions. Adding lemon juice slowly ensures proper thickening, and more zest increases tartness without thinning the filling.
Ingredients
Golden Oreo Cookie Crust
- 24 Oreo sandwich cookies finely crushed, do not remove the cream, Golden variety
- 4-6 tablespoons butter melted | More if you want your crust to really stick together.
Lemon Filling
- 8 oz cream cheese softened | I used Organic full fat
- 1/2 cup mascarpone cheese 4 oz, softened
- 1-4 tablespoons lemon use more for tart pie, I used 4, zest
- 2/3 cup lemon juice fresh squeezed
- 14 ounce sweetened condensed milk I used organic
Stable Whipping Cream (Optional)
- 8 oz heavy whipping cream I used organic, very cold
- 1-2 teaspoons vanilla extract
- 3-4 tablespoons powdered sugar
Optional Toppings
- 1 cup strawberries fresh, sliced
- 1 cup blueberries fresh
- 1 white chocolate small bar, for shaving
- edible gold stars
Instructions
Oreo Cookie Crust
- Place Oreo cookies into food processor and pulse until fine crumbs, or place in baggie and crush with rolling pin.
- Mix melted butter into cookie crust, then mix well and place in 9" pie plate, pressing well to form a crust. If you would like to see more how to do it, visit this post Oreo Cookie Crust. Add a little extra butter (up to 2 tablespoons) if you want your crust to really stick together.
- Place in freezer for about 30 minutes while you make the pie filling.
Lemon Icebox Pie Filling
- In a large mixing bowl add cream cheese and Mascarpone cheese and mix with hand mixer or hand whisk (muscles!) or in a stand mixer for 1-2 minutes until light and fluffy.
- With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.
- Slowly pour in condensed milk while mixing, once all sweetened condensed milk is mixed, increase speed on mixer to high and mix well scraping down sides once or twice, for 2 minutes until thick and smooth.
- Pour lemon cream cheese filling into the prepared cookie crust, lightly cover with plastic wrap and refrigerate at least 4 hours, preferably 8-10 hours.
- Decorate if desired with fruit or whipped cream just prior to serving.
Make Stabilized Whipped Cream
- Add heavy whipping cream to a bowl or stand mixer, using the whisk attachment beat until thickened, then add vanilla extract and powdered sugar to desired taste, continue whipping until stiff peaks form, just before it turns to butter.
- Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.
Notes
- This pie can be prepared up to 24 hours ahead but requires at least 4 hours chilling to set properly.
- Store leftovers covered in the refrigerator for up to 7 days; crust may soften over time.
- Freezing the pie is possible if needed.
- Replace cookies with gluten-free alternatives and use dairy-free substitutes for a dietary-friendly version.
- Add lemon juice gradually while mixing to help the filling thicken well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 123kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 107mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
