Lemon Icebox Pie
No-fuss chilled citrus pies — Key lime pie, Old-Fashioned Lemon Icebox Pie, no bake lemon pie, Buttermilk Lemon Pie — for hot days and easy company dessert.
★ dessert
dessertKey lime pie
This is the best key lime pie ever! Everytime I make it I get soo many compliments on it everyone loves it
Morgen wallaceIngredients
- 1 cup Key lime juice
- 28oz Sweetened condensed milk
- 1/4 cup Heavy whipping cream
- 1/2 cup Sour cream
- 1 Tbsp Lime zest
- 1 Tbsp Vanilla bean paste
- 3 Egg yolks
- 1 cup Nilla wafers
- 1 cup Graham crackers
- 1/2 cup Light brown sugar
- 8 Tbsp Melted butter
- 2 cups Heavy whipping cream
- 1 cup Powdered sugar
- 1 Tbsp Vanilla bean paste
Instructions
- 1Mix lime juice, sweetened condensed milk, heavy whipping cream, and sour cream
- 2Add lime zest, vanilla bean paste, and egg yolks
- 3Whisk together until light and creamy
- 4For crust, combine nilla wafers, graham crackers, light brown sugar, and melted butter
- 5Add crust to a pie pan and press it in and add in filling
- 6Back at 350° for 15 minutes
- 7Let cool for at least 4 hours
- 8Once cooled completely make vanilla bean whipped cream by combining the heavy whipping cream, powdered sugar, and vanilla bean paste on high until stiff peaks form
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Open in Pepper →The Pie You Make Before Dinner
An icebox pie asks almost nothing of you. Stir sweetened condensed milk with lemon or lime juice, pour it into a graham crust, and let the refrigerator do the rest while you get supper on the table.
Cooks on Pepper reach for these in the summer, when the oven feels like too much, and any time company is coming and dessert needs to be done hours ahead.
Every recipe here is a chilled citrus pie: the much-saved Key lime pie, Old-Fashioned Lemon Icebox Pie with cream cheese, a no bake lemon pie made with two cans of condensed milk, a simple Lemon pie on graham crumbs, and a baked Buttermilk Lemon Pie for when you want something custardy.
Quick Tips
- 1
Use fresh juice
Squeeze the lemons or Key limes yourself — you need about 1/2 cup of juice for a standard 9-inch pie, and bottled juice tastes flat next to it.
- 2
Chill at least four hours
The filling sets from the acid, not the oven. Give it 4 hours in the refrigerator, or overnight for clean slices.
- 3
Press the crust firmly
Pack graham crumbs and melted butter up the sides with the bottom of a measuring cup, then bake 8 to 10 minutes at 350°F so it holds together.
- 4
Soften the cream cheese
Let the 8-ounce block sit out 30 minutes before beating, or you'll get lumps that never smooth out in the filling.
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