Grandma’s Lemon Icebox Pie (No-Bake)
A cool, creamy, sweet-tart dessert that comes together in minutes and sets in the refrigerator. This old-fashioned pie became popular in mid-20th-century American kitchens when home cooks used sweetened condensed milk and citrus to make desserts without baking.
Servings
8 slices
Prep time: 10 minutes
❄ Chill time: 4 hours (or overnight)
Ingredients
For the Graham Cracker Crust
1½ cups graham cracker crumbs (about 10–12 crackers)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Lemon Filling
2 cans (14 oz each) sweetened condensed milk
½ cup fresh lemon juice (about 3–4 lemons)
1 tablespoon finely grated lemon zest (optional but recommended)
½ cup cold heavy whipping cream
Pinch of fine sea salt
Instructions
1. Prepare the crust
In a medium bowl, mix together:
Graham cracker crumbs
Granulated sugar
Pour in the melted butter and stir with a fork until the crumbs are evenly moistened and resemble damp sand.
2. Form the crust
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie plate.
Use the bottom of a glass or measuring cup to compact the crumbs and create an even crust.
Set aside. No baking required.
3. Make the lemon filling
In a large bowl whisk together:
Sweetened condensed milk
Lemon juice
Lemon zest (if using)
Pinch of sea salt
Whisk until smooth and slightly thickened.
4. Whip the cream
In a separate bowl, whip the cold heavy cream with a mixer or whisk until soft peaks form.
5. Fold the filling
Gently fold the whipped cream into the lemon mixture using a spatula.
Mix until the filling is smooth and light.
6. Fill the pie
Pour the lemon filling into the prepared graham cracker crust.
Smooth the top with a spatula.
7. Chill
Refrigerate the pie for at least 4 hours, or overnight, until firm and sliceable.
Serving Suggestions
Serve well chilled with:
A dollop of whipped cream
Fresh raspberries or blueberries
Lemon zest or thin lemon slices for garnish
Cut into small wedges because the pie is rich and creamy.
Tips
For extra lemon flavor, add 1–2 teaspoons more lemon zest.
If you prefer a firmer crust, you can chill it 20 minutes before filling.
The pie keeps 3–4 days in the refrigerator, covered.
