This pie recipe is super simple and only needs 4 ingredients and about 2 minutes of prep before stashing away in the freezer for later. The prize for your patience is a deliciously sweet and tangy no bake pie perfect for summer.
This easy no bake lemon pie is truly simple and delicious, and while I enjoy eating the filling with a spoon, the graham cracker crust is a nice complement of flavors.
I've been obsessed with lemon flavored desserts for years, so of course, I have created delicious recipes like Lemon Poppy Seed Muffins, Lemon Popsicles, and Lemon Bars with Graham Cracker Crust, but this pie takes the cake (so to speak).
Why This Recipe Works
- It's delicious. Perfectly tangy, creamy, soft, and sweet. Everything you want in a pie plus more.
- It's easy. You're going to love this simple and easy lemon ice box pie recipe because it's perfect for summer and doesn't need much effort or ingredients.
- Tastes well frozen too! This is a pie that's meant to be enjoyed cold, but if you really want to try something neat, eat it partially frozen. It's like ice cream but so much better.
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🥘 Ingredients
Graham Cracker Crust- You can use a homemade graham cracker crust or a storebought crust, depending on what you have on hand or choose to do.
Whipped Topping- Use a container of whipped topping to make this pie fluffy.
Sweetened Condensed Milk- Adding in condensed milk will thicken the filling and add enough sweetness to tone down the lemon tartness.
Lemon Juice- Using fresh or concentrated lemon juice works just fine, so make this pie when the lemons are fresh off the tree or when you're looking for uses for the items in your pantry.
Lemon Zest- This is optional, and it's okay not to use it if you opted for lemon juice concentrate instead. But if you used fresh lemons, grab some zest for a fresher flavor.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make no bake lemon icebox pie with these simple step-by-step instructions:
Combine all of the filling ingredients in a mixing bowl and whisk until well combined and smooth.
Pour into a prepared graham cracker crust.
Cover the pie well and place it into the freezer to chill for at least 4 hours before serving.
Slice, serve, and enjoy with whipped cream on top (optional).
🍴 Recipe Tips
We make this no bake lemon pie with sweetened condensed milk to keep it thick and sweet in every bite.
Due to color of the milk and the white color of the whipped topping we end up with a pretty plain looking pie. For a more "yellow" lemon color, you can add in some yellow food coloring while whisking to make this pie really look like a lemon pie.
Keep this lemon freezer pie stored in the freezer when not being eaten so that it can have a nice consistency. If this pie gets too warm the filling will soften and not hold up well to being sliced.
DIY Whipped Topping
Whipping cream. If desired, you can swap out the whipped topping for homemade whipped cream. To do this, beat 1.5 cups of heavy whipping cream, 1 teaspoon of vanilla, and 3 Tablespoons of powdered sugar until stiff peaks form. Use in place of the whipped topping.
💭 FAQs
This pie can last up to two weeks if well covered in the freezer or up to two or three days if well covered in a cold fridge. I recommend eating it sooner rather than later because it's best when fresh.
An "icebox pie" is a pie that doesn't require cooking to come together but instead needs to be chilled. As an example, this pie comes together with a whisk and room temperature (or thawed) ingredients and is then chilled to set.
If you add in too much liquid, you may find that your pie is runny in constancy when it should hold up better to being sliced. Another reason why your pie is runny is that it may not have been chilled long enough to set.
More great pie recipes to try
- Rustic Strawberry Galette
- No Bake Smores Ice Cream Pie
- No Bake Pumpkin Cheesecake
- Homemade Peach Pie Filling
📖 Recipe
No Bake Lemon Icebox Pie
Ingredients
- 1 Graham cracker crust ($2.26)
- 1 tub (8oz) Cool whip ($0.99)
- 1 can Sweetened condensed milk ($1.14)
- ¼ cup Lemon juice ($0.16)
- 1 teaspoon Lemon zest *optional ($0.04)
Instructions
- Combine all of the filling ingredients in a mixing bowl and whisk until well combined and smooth.
- Pour into a prepared graham cracker crust.
- Cover the pie well and place into the freezer to chill for at least 4 hours before serving.
- Slice, serve, and enjoy with whipped cream on top (optional).
Notes
Recipe Tips
- For a more "yellow" lemon color, you can add in some yellow food coloring while whisking to make this pie really look like a lemon pie.
- Keep this lemon freezer pie stored in the freezer when not being eaten so that it can have a nice consistency. If this pie gets too warm the filling will soften and not hold up well to being sliced.
Storage
- This pie can last up to two weeks if well covered in the freezer or up to two or three days if well covered in a cold fridge. I recommend eating it sooner rather than later because it's best when fresh.
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