Old-fashioned Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk–it’s a classic Southern staple!
Prep Time10 minutesmins
Cook Time20 minutesmins
Chill4 hourshrs
Total Time25 minutesmins
Servings: 8servings
Calories: 252kcal
Author: Lucy Brewer
Ingredients
19-inchgraham cracker crust (the 6-ounce)
Pie Filling
2egg yolks
1can Eagle Brand sweetened condensed milk
4tspfresh lemon zest
½cupfresh lemon juice
Whipped Cream Topping
1cupheavy whipping cream, cold
¼cupgranulated sugar
½tspvanilla extract
Instructions
Pie Filling
Preheat oven to 350. Whisk together egg yolks, sweetened condensed milk, lemon juice, and lemon zest. Pour into pie crust. Bake at 350 for 20 minutes. Allow pie to cool completely on wire rack, about one hour. Cover and chill for at least 4 hours and up to two days.
Whipped Cream Topping
Beat whipping cream at high speed of a stand mixer until foamy. Add sugar and vanilla and beat at high speed until soft peaks form. Spoon whipped cream over slices of pie.
Notes
Tips for Making the Best Lemon Icebox Pie
Pay close attention to what size pie crust you purchase. This filling is enough for a 9-inch store-bought graham cracker crust, which will say 6-ounces on the package. If you purchase the one that says 9-ounces that is actually for a 10-inch pie and you will not have enough filling.
You can make the lemon icebox pie a couple of days in advance if you need to. The pie will keep well in the refrigerator for 1-2 days.
This is a great potluck pie to take to any event and it's even ok if it's still slightly frozen when you serve it.
How to Freeze Lemon Icebox Pie
Wrap the chilled pie in plastic wrap, then cover with foil.
Place the wrapped pie in the freezer. Store for 1-2 months.