Description
A refreshing and creamy No Bake Lemon Icebox Pie that brings the bright flavors of summer to your table, perfect for any gathering.
Ingredients
Scale
- 12 whole graham crackers (1 1/2 cups crushed)
- 7 tablespoons melted butter
- 1/4 cup granulated sugar
- 1/4 teaspoons salt
- 8 ounces cream cheese
- 14-ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 8 ounces Cool Whip
- 1/2 cup sour cream
- 1/4 cup powdered sugar
Instructions
- Set out a 9-inch pie pan and a food processor.
- Place the graham crackers in the food processor.
- Lock the lid into place and pulse into a fine crumb.
- Add in the melted butter, sugar, and salt. Pulse to combine.
- Dump the graham cracker crumble into the pie pan.
- Use your hands to press it into an even layer over the bottom of the pan and up the sides. Refrigerate until ready to fill.
- Wipe out the food processor bowl.
- Add in the cream cheese, sweetened condensed milk, lemon juice, and lemon zest.
- Puree until smooth.
- Pour/scoop the filling into the pie crust and continue to refrigerate.
- In a medium bowl, mix the sour cream and powdered sugar.
- Stir until smooth.
- Fold in the Cool Whip.
- Spread the topping over the lemon pie filling and place in the freezer for at least 240 minutes, undisturbed.
- When ready to serve, cut into pieces while frozen.
- Let each piece sit out at room temperature for 10 minutes, then serve slightly softened.
Notes
For a variation, top with fresh berries or use sugar substitutes for a diabetic-friendly option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg