No-Bake Lemon Icebox Pie Recipe
This classic Southern Dessert takes only 10 minutes of prep!
- 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
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!
Although you can refrigerate this pie, I recommend keeping it frozen. It slices so much cleaner frozen.
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