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No-Bake Lemon Icebox Pie

A refreshing and easy dessert combining creamy, tangy, and sweet flavors, perfect for warm weather and busy schedules.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Summer
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham crackers, crushed Substitute with digestive biscuits if preferred.
  • 1/2 cup Unsalted butter, melted Adds richness to the crust.
Filling
  • 8 oz Cream cheese, softened Full-fat for best flavor and texture.
  • 1 can Sweetened condensed milk The secret weapon for creaminess.
  • 1/2 cup Fresh lemon juice Fresh is always better for vibrant flavor.
  • 1 tbsp Lemon zest Enhances the lemon flavor; use a microplane for fine zesting.
Topping
  • 1 cup Whipped topping Homemade whipped cream can be substituted.

Method
 

Preparation
  1. In a mixing bowl, crush the graham crackers into fine crumbs.
  2. Melt the butter and mix it in with the crumbs until well combined.
  3. Press the mixture firmly into the bottom and up the sides of a pie dish and chill while you prepare the filling.
Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually mix in the sweetened condensed milk until completely smooth and well blended.
  3. Stir in the fresh lemon juice and lemon zest into the cream cheese mixture.
  4. Taste the mixture and adjust the lemon juice to your liking.
  5. Pour the creamy mixture into the chilled crust and smooth the top with a spatula.
Chill and Serve
  1. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
  2. Just before serving, top with whipped topping and garnish with slices of lemon or fresh berries.

Notes

Make sure to chill the pie adequately for the best texture; you can customize the crust with a pinch of cinnamon or cocoa powder. Always taste the filling before pouring it into the crust.