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No-Bake Lemon Icebox Pie - Bright, Creamy, And Effortless

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • For the filling: 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest (from 1–2 lemons)
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar (for stabilizing the whipped cream)
  • Pinch of salt
  • For topping (optional): Lightly sweetened whipped cream
  • Extra lemon zest or thin lemon slices
  • Fresh berries for color and contrast

Method
 

  1. Make the crust: In a bowl, combine graham cracker crumbs, sugar, and a pinch of salt. Add melted butter and stir until the mixture looks like damp sand and holds together when pressed.
  2. Press and chill: Pour the crumb mixture into a 9-inch pie dish. Use the bottom of a measuring cup to press it firmly across the bottom and up the sides. Chill in the fridge for at least 20 minutes while you make the filling.
  3. Whip the cream: In a cold mixing bowl, whip the heavy cream, powdered sugar, and a small pinch of salt to medium peaks. Set aside.
  4. Blend the base: In a separate bowl, beat the softened cream cheese until smooth and fluffy, about 1–2 minutes. Add sweetened condensed milk, vanilla, lemon juice, and lemon zest. Beat until silky and fully combined, scraping the bowl as needed.
  5. Fold together: Gently fold the whipped cream into the lemon mixture in two batches. Fold just until no streaks remain. The filling should be thick, creamy, and airy.
  6. Fill the crust: Spoon the filling into the chilled crust and smooth the top with a spatula. Tap the pie dish lightly on the counter to remove any large air bubbles.
  7. Chill to set: Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices. The filling will firm up and become sliceable.
  8. Garnish and serve: Top with dollops of whipped cream, a sprinkle of zest, or berries. Slice with a sharp knife wiped clean between cuts for neat wedges.