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Lemon Icebox Pie Recipe

Southern Lemon Icebox Pie is creamy and zesty, with fresh lemon juice and zest and Eagle Brand condensed milk. It's easy and delicious!
Prep Time10 minutes
Cook Time15 minutes
Chill4 hours
Total Time4 hours 25 minutes
Servings: 8 servings
Calories: 236kcal
Author: Lucy Brewer

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 degrees F. 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.  
    Overhead view of lemons, lemon zest, a can of sweetened condensed milk, lemon juice, a whisk, and eggs in a glass measuring cup on a dark surface.
  • Pour into 1 9-inch graham cracker crust (6-ounce). Bake at 350 degrees F for 15 minutes.
    A metal bowl pours lemon pie filling onto a graham cracker crust in a round pan, with lemons and a purple cloth nearby.
  • 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.
    A slice of lemon icebox pie with a creamy filling and graham cracker crust, topped with a large dollop of whipped cream on a white plate.

Notes

Tips for Making the Best Lemon Icebox Pie
  • Pay close attention to the size of the 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 labeled 9 ounces, it 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. 
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