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No Bake No Egg Lemon Icebox Pie Recipe

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★★★★★

4.7 from 133 reviews

This No Bake No Egg Lemon Icebox Pie is a refreshing and creamy dessert perfect for warm days. Featuring a homemade graham cracker crust and a tangy lemon filling made without eggs, it is easy to prepare and freezes to a perfect sliceable consistency. The pie is garnished with lemon zest or whipped cream for an extra burst of flavor.

Ingredients

Scale

For the Graham Cracker Crust

  • 12 whole graham crackers (pulsed in food processor)
  • 2 tablespoons sugar
  • 1 stick (8 tablespoons) butter, melted

For the Filling

  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese, softened
  • ¼ cup fresh-squeezed lemon juice (from 2–3 large lemons)

For Garnish

  • 1 tablespoon lemon zest
  • Optional: whipped cream and lemon slices

Instructions

  1. Make Homemade Graham Cracker Crust: Preheat your oven to 350ºF. Melt the butter in a small saucepan. In a food processor, combine broken pieces of graham crackers and sugar, then drizzle in the melted butter while pulsing until the mixture is evenly combined.
  2. Press and Bake Crust: Pour the graham cracker mixture into a 9-inch pie plate. Press the mixture firmly into the bottom and up the sides of the pan using the back of a spoon to form the crust. Bake on the middle rack at 350ºF for 12-15 minutes. Remove from oven and let cool completely before adding filling.
  3. Prepare Filling: In the food processor, combine the sweetened condensed milk, softened cream cheese, and fresh lemon juice. Pulse until the mixture is smooth and creamy with no lumps.
  4. Assemble and Freeze: Scoop the lemon filling into the cooled graham cracker crust. Cover the pie tightly with plastic wrap and freeze for at least 4 hours to allow it to firm up.
  5. Garnish and Serve: Before serving, garnish the pie with whipped cream and lemon slices or sprinkle with lemon zest if desired. Let the pie sit at room temperature for about 10 minutes to soften slightly for easy slicing.

Notes

  • Use fresh lemon juice for the best tart flavor; bottled juice may produce a less vibrant taste.
  • For a creamier texture, make sure the cream cheese is softened to room temperature before blending.
  • This pie is best served after freezing for at least 4 hours but can be kept in the freezer for up to 2 days.
  • If you prefer, use a store-bought graham cracker crust to save time by skipping the crust preparation and baking steps.
  • Allowing the pie to sit at room temperature for 10 minutes before slicing prevents the filling from cracking and makes for neater slices.

Keywords: lemon icebox pie, no bake pie, no egg dessert, lemon pie, graham cracker crust, creamy lemon pie

Find it online: https://yumwithmia.com/no-bake-no-egg-lemon-icebox-pie-recipe/