Lemon Icebox Pie Recipe
Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk–it’s a classic Southern staple!
Servings: 8 servings
Calories: 236kcal
Ingredients
- 1 9-inch graham cracker crust (6-ounce)
Pie Filling
- 2 egg yolks
- 1 14-ounce can Eagle Brand sweetened condensed milk
- 4 teaspoons fresh lemon zest (about 2 large lemons)
- ½ cup fresh lemon juice (about 2 large lemons)
- pinch of salt
Whipped Cream Topping
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Pie Filling
- Preheat oven to 350. Whisk together 2 egg yolks, 1 14-ounce can Eagle Brand sweetened condensed milk, 1/2 cup fresh lemon juice, 4 teaspoons fresh lemon zest, and a pinch of salt. Pour into 1 9-inch graham cracker crust (6-ounce). 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 1 cup heavy whipping cream, cold at high speed of a stand mixer until foamy. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract 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.
- Wrap the chilled pie in plastic wrap, then cover with foil.
- Place the wrapped pie in the freezer. Store for 1-2 months.
