Classic Southern Lemon Icebox Pie
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice
Zest of 1 lemon
1 cup heavy cream
Optional garnish:
Whipped cream
Lemon slices
Directions:
Make the crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or a measuring cup to ensure an even layer. Chill the crust in the refrigerator while preparing the filling.
Make the filling:
In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture is smooth and fully combined.
Whip the cream:
In a separate bowl, use an electric mixer or whisk to whip the heavy cream until stiff peaks form. This should take about 3-4 minutes with an electric mixer or slightly longer by hand.
Combine the filling:
Gently fold the whipped cream into the lemon mixture using a spatula. Be careful not to overmix to maintain a light and airy texture. Continue folding until the mixture is fully incorporated and uniform in color.
Assemble the pie:
Remove the chilled crust from the refrigerator. Pour the lemon filling into the crust, spreading it evenly with a spatula to create a smooth, level surface.
Chill:
Place the pie in the refrigerator and let it chill for at least 4 hours, or until the filling is fully set and firm to the touch.
Serve:
Once fully chilled, garnish the pie with whipped cream and lemon slices if desired. Use a sharp knife to slice and serve. Enjoy the tangy, creamy, and refreshing flavors of this no-bake dessert.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes
Kcal: 320 per serving | Servings: 8