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Lemon Icebox Pie

A delightful dessert that combines creamy flavors with a refreshing citrus twist, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pie filling
  • 2 large egg yolks Provide richness to the pie.
  • 1 can (14-ounce) Eagle Brand sweetened condensed milk Adds luxurious creaminess.
  • 4 teaspoons fresh lemon zest Use zest from about 2 large lemons.
  • 1/2 cup fresh lemon juice Use juice from about 2 large lemons.
  • 1 pinch salt Enhances flavors.
For the crust and topping
  • 1 9-inch graham cracker crust 6-ounce crust serves as the base.
  • 1 cup heavy whipping cream Must be cold for whipping.
  • 2 tablespoons powdered sugar Helps stabilize the whipped cream.
  • 1 teaspoon vanilla extract Enhances the flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, whisk together the egg yolks, sweetened condensed milk, fresh lemon juice, lemon zest, and a pinch of salt until smooth.
  3. Pour the mixture into the graham cracker crust, ensuring it’s evenly spread.
Baking
  1. Place the pie in the preheated oven and bake for 20 minutes.
  2. Allow the pie to cool completely on a wire rack for about one hour.
Chilling
  1. Cover the pie and chill it in the refrigerator for at least 4 hours, or up to two days.
Whipping Cream
  1. Just before serving, beat the cold heavy whipping cream in a stand mixer at high speed until foamy.
  2. Gradually add powdered sugar and vanilla extract, beating until soft peaks form.
Serving
  1. Spoon whipped cream over each slice of the chilled pie.

Notes

Use fresh lemons for the best flavor. Chill thoroughly for optimal texture. Consider garnishing with additional lemon zest or slice.