0 from 9 votes
No-Bake Lemon Icebox Pie Recipe
Best Lemon Icebox Pie Recipe - An easy no-bake dessert made with a graham cracker crust, creamy lemon filling, and fluffy whipped topping.
Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8 slices
Calories: 495 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Graham Cracker Crust –
- 12 whole graham crackers 1 ½ cups crushed
- 7 tablespoons melted butter
- ¼ cup granulated sugar
- ¼ teaspoon salt
Lemon Pie Filling –
- 8 ounce cream cheese
- 14 ounce can sweetened condensed milk
- ½ cup fresh lemon juice
- Zest of 1 lemon
Cream Topping –
- 8 ounce Cool Whip
- ½ cup sour cream
- ¼ cup powdered sugar
Instructions
- Set out a 9-inch pie pan and a food processor. Place the graham crackers in the food processor. Lock the lid into place and pulse into a fine crumb. Then add in the melted butter, sugar, and salt. Pulse to combine.
- Dump the graham cracker crumble into the pie pan. Use your hands to press it into an even layer over the bottom of the pan and up the sides. Refrigerate until ready to fill.
- Wipe out the food processor bowl. Then add in the cream cheese, sweetened condensed milk, lemon juice and lemon zest. Puree until smooth. Pour/scoop the filling into the pie crust and continue to refrigerate.
- In a medium bowl, mix the sour cream and powdered sugar. Stir until smooth. Then fold in the Cool Whip. Spread the topping over the lemon pie filling and place in the freezer for at least 4 hours, undisturbed.
- When ready to serve, cut into pieces while frozen. Let each piece sit out at room temperature for 10 minutes, then serve slightly softened. Garnish with lemon sliced if desired.
Cup of Yum
Notes
- Make the Pie as a Single Layer: If you want one thicker layer of lemon filling, with no topping, omit the powder sugar and sour cream. Then fold the cool whip into the lemon pie filling before place in the crust.
- Make the Pie as a Single Layer: If you want one thicker layer of lemon filling, with no topping, omit the powder sugar and sour cream. Then fold the cool whip into the lemon pie filling before place in the crust.
- Prepare as a Key Lime or Lime Icebox Pie: Simply swap the lemon juice for fresh lime juice.
- Prepare as a Key Lime or Lime Icebox Pie: Simply swap the lemon juice for fresh lime juice.
- The lemon ice box pie will stay fresh in the refrigerator for 4-5 days. Cover the pie with plastic wrap before putting in the fridge, and cut the pie while still cold to serve.
- To freeze, cover the pie well with plastic cling wrap and then a layer of aluminum foil. Keep in the freezer for up to 3 months.
Nutrition Information
Serving
1slice
Calories
495kcal
(25%)
Carbohydrates
65g
(22%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
514mg
(21%)
Potassium
177mg
(5%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
727IU
(15%)
Vitamin C
6mg
(7%)
Calcium
233mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 495
% Daily Value*
| Serving | 1slice | |
| Calories | 495kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 514mg | 21% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 233mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.