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Lemon Icebox Pie on plate with fork. It's garnished with whipped cream and graham cracker crumbs.
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Creamy Lemon Pie Recipe

This classic Southern Dessert takes only 10 minutes of prep!
Course Dessert
Cuisine American
Prep Time 10 minutes
Freeze Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 113kcal
Author Deb Clark

Equipment

  • whisk
  • Large mixing bowl
  • Lemon/Lime Juicer

Ingredients

  • 1 graham cracker pie crust
  • ¾ cup lemon juice 4-5 lemons
  • 2 cans Eagle Brand Sweetened Condensed Milk
  • ½ teaspoon vanilla
  • 1 lemon zested
  • homemade whipped cream or cool whip optional topping

Instructions

  • Whisk the sweetened condensed milk and vanilla together in a large bowl.
  • Add the lemon juice and zest, continue whisking until it's smooth and begins to thicken.
  • Pour the lemon icebox pie filling into the graham cracker crust. Smooth with the back of a spoon.
  • Freeze for four hours until firm.
  • Allow a frozen pie to stand at room temperature for 20 minutes before slicing.
  • If desired, top with cool whip and lemon zest or graham cracker crumbles. Enjoy!

Notes

Although you can refrigerate this pie, I recommend keeping it frozen. It slices so much cleaner frozen. 
 

Nutrition

Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 50mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 1mg
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