Creamy Lemon Icebox Pie Recipe Is a Classic Southern Dessert (7 Ingredients) Pies High Protein Recipes Desserts Fruit

Spring and summer means we're ready for all things lemon! An icebox pie is a southern dessert recipe that was named after the ice box used to keep it cold back in the day. Many icebox pie recipes require no cooking. But some, like this creamy lemon icebox pie recipe, does need some lovin' from the oven.

To make this southern lemon ice box pie recipe you won't need a crazy amount of ingredients. Here is the sweet shopping list: graham cracker crumbs, granulated sugar, pinch of salt, butter, lemons for juicing and zesting (check out the health benefits of lemons), sweetened condensed milk and eggs. Unlike some icebox pies, this one is baked before cooling and chilling in the fridge.

Serve this easy lemon pie recipe for dessert with whipped cream. (Try this homemade lemon whipped cream recipe!) Fancy it up with some fresh lemon slices, too.

Cuisine: American
Prep Time: 10 minutes plus time to cool and chill 
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes plus time to cool and chill 
Servings: 8

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• dash of salt
• 1/2 cup (8 tablespoons) butter, melted

Filling

• 1 cup lemon juice
• 28 ounces (2 cans) sweetened condensed milk
• 8 egg yolks
• 3 tablespoons grated lemon zest

Here's how to make it: 

1. To make the crust, combine all the crust ingredients in a bowl until well combined. Pour into a 9-inch deep dish pie plate. Press onto the bottom and up the sides of the pie plate. Set aside. (You could use a ready made graham cracker crust.)
2. To make the filling, stir together the lemon juice and sweetened condensed milk in a bowl. (Fresh lemon juice is best for this lemon icebox pie. In a pinch, you could use bottled lemon juice, but you need the zest, too, so go for fresh lemons.)
3. In another bowl, beat the egg yolks and lemon zests together with an electric mixer until fluffy, about 6 minutes. Add the sweetened condensed milk mixture to the eggs, stirring until combined. Pour the filling into the graham cracker crust. 
4. Bake in a preheated 325-degree F oven for about 25 to 30 minutes or until the edges are set but the center still slightly jiggles. Cool for about 1 hour on the counter before putting the pie into the refrigerator (icebox) to chill. Store the pie covered in the fridge.

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