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4.23 from 9 votes

Lemon Icebox Pie

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 mins
Cook Time20 mins
Chill4 hrs
Total Time25 mins
Servings: 8 servings
Calories: 252kcal
Author: Lucy

Ingredients

  • 1 9-inch graham cracker crust (the 6-ounce)

Pie Filling

  • 2 egg yolks
  • 1 can Eagle Brand sweetened condensed milk
  • 4 tsp fresh lemon zest
  • 1/2 cup fresh lemon juice

Whipped Cream Topping

  • 1 cup heavy whipping cream, cold
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla 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.