Lemon Icebox Pie

This pie recipe is the perfect marriage of two of my favorite things. The wonderfully sweet tartness of lemon and the soft and creamy texture of a key lime pie. It is seriously hard to stop eating.

And even though it’s an icebox pie, it’s awesome both frozen and refrigerated. It totally depends on your preference. Refrigerated is more like the soft, creamy texture of key lime pie, but when it’s frozen it’s firmer (and sometimes I really dig that). Fortunately, even when it’s frozen it never really gets hard so it maintains that smoothness that I love!

And it’s not hard to make. The directions for a graham cracker crust are pretty straight forward. Some crumbs mixed with sugar and butter, then you press it into the pan. My favorite kind of pie crust – quick and easy.

Of course if you want it to be even easier, you can always buy a pre-made graham cracker crust at the store. No shame in that.

The filling isn’t hard to make, but squeezing all the lemons and grating the lemon zest does take a bit of time. And don’t forget to zest the lemons before you juice them. Zesting already squeezed lemons isn’t easy.

Once you’ve got that covered, it comes together pretty quickly. I love my stand mixer because I can set it on high and just wait for the egg mixture to start getting a paler shade of yellow. No arm workout necessary.

But truly the hardest part of making this is having to wait for it to cool after baking. Absolute torture. I couldn’t wait to dig in and it did not disappoint.

Lemon Icebox Pie
Makes one 9 inch pie

1 3/4 cup graham cracker crumbs (about 14 graham crackers)
1/4 cup sugar
6 tbsp butter, melted
1 1/4 cups fresh lemon juice (6-8 lemons)
2 14 oz cans sweetened condensed milk
8 large egg yolks
2 tbsp finely grated lemon zest
8 oz Cool Whip or Homemade Whipped Cream for topping, optional

1. Grease pie pan.
2. Mix together graham cracker crumbs, sugar and melted butter.
3. Press graham cracker mixture into the bottom and up the sides of a 9 inch pie pan to make the crust.
4. Preheat oven to 325 degrees.
5. In a medium sized bowl, whisk together the lemon juice and sweetened condensed milk.
6. In a large bowl, beat the lemon zest and egg yolks on high until pale.
7. Add sweetened condensed milk mixture to egg mixture and beat until smooth.
8. Pour filling into the pie crust.
9. Bake the pie for about 25 minutes. The edges should be set and the center should jiggle slightly when the pie is moved.
10. Cool for an hour, then refrigerate or freeze for at least 6 hours, depending on preference. The pie should keep for about a week.

Enjoy!

Recipe slightly modified from Pip and Ebby.

This post linked to Skip To My Lou, I Should Be Mopping The Floor, I Heart Naptime, Inside BruCrew Life, Chef In Training, Pint Sized Baker, Love Bakes Good Cakes, Flamingo Toes and Mandy’s Recipe Box.

Can’t get enough lemon? This Triple Lemon Cake will rock your world.

Frozen Fruit Salad Cupcakes

Melt in your mouth Strawberry Cupcakes

My favorite Banana Pudding.

You might also like: