I perfected an Old Fashioned No Bake Lemon Icebox Pie made with fresh lemon juice and simple pantry ingredients, ideal for making ahead as a Southern classic.

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I never thought a pie this bright could be so lazy, but my Old Fashioned No Bake Lemon Icebox Pie proves it. Using a crunchy graham cracker crumbs crust and a filling sweetened with sweetened condensed milk, the tang sneaks up on you and makes you take another bite.

It’s a simple, make ahead dessert that sits proud among No Bake Pies, yet feels like something your grandmother hid in the fridge for special company. I like that it wakes the palate without being fussy.

If you love lemon ice that still behaves like pie you’ll want to try this.

Ingredients

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Graham cracker crumbs: Crunchy crumbs give the crust body and fiber, mostly carbs and simple sweetness.
Unsalted butter: Adds rich fat and helps set the crust makes the pie taste buttery.
Sweetened condensed milk: Extremely sweet, creamy and high in sugar, gives filling smooth texture.
Lemon juice: Bright acidic punch, full of vitamin C and sharp tart flavor.
Sour cream: Adds tang, a little protein and creaminess, balances the sweet.
Heavy cream: When whipped it lightens filling, adds fat and a silky mouthfeel.
Lemon zest: Tiny bursts of oil packed flavor, amps aroma without extra sugar.
Granulated sugar: Boosts crust sweetness and helps browning, mostly empty carbs.
Powdered sugar: Sweetens whipped cream, dissolves quickly for smoothness.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g or 10 to 12 full crackers)

6 tbsp unsalted butter melted

2 tbsp granulated sugar

1 (14 ounce) can sweetened condensed milk (about 396 g)

1/2 cup fresh lemon juice (about 2 to 3 lemons)

1 tbsp lemon zest (optional)

8 ounces sour cream (1 cup)

1 cup heavy cream, cold, for whipping (optional)

2 tbsp powdered sugar for whipped cream (optional)

lemon slices or extra zest for garnish (optional)

How to Make this

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1. Make the crust: stir 1 1/2 cups graham cracker crumbs with 2 tbsp granulated sugar and 6 tbsp melted butter until crumbs look evenly moistened, press firmly into a 9 inch pie dish up the sides using the bottom of a measuring cup or a glass, then chill 10 to 15 minutes to set.

2. Zest 1 tbsp lemon first then juice enough lemons to get 1/2 cup fresh lemon juice, strain if you hate pulp.

3. In a medium bowl whisk the 14 oz can sweetened condensed milk with the 1/2 cup lemon juice until it thickens and lightens a bit, this happens fast so go for about 1 minute.

4. Stir the lemon zest into that mixture then fold in the 8 oz sour cream until smooth and homogenous, scrape the bowl so no streaks remain.

5. Pour the filling into the chilled crust, smooth the top with a spatula, cover tightly with plastic wrap and refrigerate at least 3 to 4 hours or overnight for best texture.

6. Optional whipped cream topping: chill the mixing bowl and beaters if you can, then beat 1 cup cold heavy cream with 2 tbsp powdered sugar until soft to medium peaks form.

7. When ready to serve spread or pipe the whipped cream over the set pie, or leave the pie plain for a cleaner, tangier bite.

8. Garnish with thin lemon slices or extra zest, chill briefly if you used sliced lemons so they stick and look neat.

9. To slice cleanly run a knife under hot water, wipe dry and cut, store covered in the fridge and eat within 3 to 4 days.

Equipment Needed

1. 9-inch pie dish
2. Measuring cups and spoons (1/2 cup, 1 cup, tbsp)
3. Mixing bowls, one medium and one small
4. Whisk
5. Rubber spatula for folding and an offset or straight spatula to smooth the top
6. Microplane zester and a citrus juicer or reamer (or a fork if you gotta)
7. Can opener
8. Flat-bottomed glass or measuring cup to press the crust firmly into the dish
9. Electric hand mixer (or chilled bowl and a whisk) for whipping cream, plus a towel to dry the knife between slices

FAQ

Q: Can I make this pie ahead of time? A: Yes, totally. You can make it a day or two ahead and keep it covered in the fridge, it actually tastes better after a few hours. For best texture chill at least 4 hours or overnight. If you need longer storage you can freeze it up to about 1 month, then thaw in the fridge overnight.

Q: How do I get the filling to set firm enough? A: Use full fat sour cream and cold heavy cream if you choose to whip it, whip to soft peaks and fold gently into the condensed milk and lemon mix. Measure lemon juice carefully because too much makes it looser, too little makes it less tangy. If it's still soft after chilling, pop it in the freezer for 20 to 30 minutes to help it firm up.

Q: Can I skip whipping the cream or use store bought whipped topping? A: Yes. The condensed milk plus lemon will set on its own but whipping cream lightens the texture. Store bought whipped topping works fine for convenience. If you skip added cream expect a denser, creamier pie.

Q: Is this recipe safe for kids and does it contain eggs? A: It's made without eggs so there is no raw egg risk. But it does contain dairy and gluten unless you swap ingredients, so keep that in mind for allergies.

Q: Can I make a gluten free or dairy free version? A: For gluten free use certified gluten free graham crackers or crush gluten free cookies. For dairy free try canned full fat coconut condensed milk, dairy free sour cream and a non dairy whipped topping. Texture and flavor will be a bit different but still tasty.

Q: Any quick crust tips so it won't fall apart? A: Press the crumbs firmly into the pan with the bottom of a measuring cup, chill the crust for 15 to 30 minutes before filling, or prebake for 8 minutes at 350 F if you want extra firmness. If the crumbs are too dry add a splash more melted butter until it holds when pressed.

No Bake Lemon Icebox Pie Recipe Substitutions and Variations

Graham cracker crumbs: crushed digestive biscuits or vanilla wafer crumbs work 1:1 by volume (about 1 1/2 cups). For gluten free use GF graham or crushed GF cookies, flavor will be a bit different.
Unsalted butter, melted: swap with melted coconut oil 1:1 for a slightly tropical note, or use regular salted butter and skip any added salt. Vegan butter or margarine also works 1:1 but texture can change.
Sweetened condensed milk: canned sweetened condensed coconut milk is a straight 1:1 dairy free swap. Or try a quick sub of 1 cup evaporated milk plus 1/2 cup granulated sugar heated until the sugar dissolves and it thickens a bit, not perfect but close.
Sour cream: plain full fat Greek yogurt is the easiest 1:1 swap and keeps the tang. You can also use crème fraiche or mascarpone thinned with a splash of milk for richness. For non dairy try thick coconut yogurt, expect a coconut note.

Pro Tips

1) Toast the graham crumbs a little first, either in a dry skillet or in the oven for 4 to 6 minutes, it caramelizes them and makes the crust taste way better and hold together without falling apart.

2) When you mix the lemon and sweetened milk, use a whisk by hand not a mixer, you want it smooth but not whipped full of air, too many bubbles = tiny cracks and a weird texture.

3) For cleaner slices try freezing the whole pie for 20 to 30 minutes first, then cut with a knife warmed under hot water and wiped between cuts, or use unflavored dental floss to slice neat pieces.

4) Want pretty stable whipped cream that wont flop by the time you serve, fold in a couple spoonfuls of mascarpone or a teaspoon of cornstarch, and always chill the bowl and beaters first, it helps heaps.

No Bake Lemon Icebox Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected an Old Fashioned No Bake Lemon Icebox Pie made with fresh lemon juice and simple pantry ingredients, ideal for making ahead as a Southern classic.

Servings

servings

Calories

505

kcal

Equipment: 1. 9-inch pie dish
2. Measuring cups and spoons (1/2 cup, 1 cup, tbsp)
3. Mixing bowls, one medium and one small
4. Whisk
5. Rubber spatula for folding and an offset or straight spatula to smooth the top
6. Microplane zester and a citrus juicer or reamer (or a fork if you gotta)
7. Can opener
8. Flat-bottomed glass or measuring cup to press the crust firmly into the dish
9. Electric hand mixer (or chilled bowl and a whisk) for whipping cream, plus a towel to dry the knife between slices

Ingredients

1 1/2 cups graham cracker crumbs (about 150 g or 10 to 12 full crackers)
6 tbsp unsalted butter melted
2 tbsp granulated sugar
1 (14 ounce) can sweetened condensed milk (about 396 g)
1/2 cup fresh lemon juice (about 2 to 3 lemons)
1 tbsp lemon zest (optional)
8 ounces sour cream (1 cup)
1 cup heavy cream, cold, for whipping (optional)
2 tbsp powdered sugar for whipped cream (optional)
lemon slices or extra zest for garnish (optional)

Directions

Make the crust: stir 1 1/2 cups graham cracker crumbs with 2 tbsp granulated sugar and 6 tbsp melted butter until crumbs look evenly moistened, press firmly into a 9 inch pie dish up the sides using the bottom of a measuring cup or a glass, then chill 10 to 15 minutes to set.
Zest 1 tbsp lemon first then juice enough lemons to get 1/2 cup fresh lemon juice, strain if you hate pulp.
In a medium bowl whisk the 14 oz can sweetened condensed milk with the 1/2 cup lemon juice until it thickens and lightens a bit, this happens fast so go for about 1 minute.
Stir the lemon zest into that mixture then fold in the 8 oz sour cream until smooth and homogenous, scrape the bowl so no streaks remain.
Pour the filling into the chilled crust, smooth the top with a spatula, cover tightly with plastic wrap and refrigerate at least 3 to 4 hours or overnight for best texture.
Optional whipped cream topping: chill the mixing bowl and beaters if you can, then beat 1 cup cold heavy cream with 2 tbsp powdered sugar until soft to medium peaks form.
When ready to serve spread or pipe the whipped cream over the set pie, or leave the pie plain for a cleaner, tangier bite.
Garnish with thin lemon slices or extra zest, chill briefly if you used sliced lemons so they stick and look neat.
To slice cleanly run a knife under hot water, wipe dry and cut, store covered in the fridge and eat within 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.