Lemon Icebox Pie
This Lemon Icebox Pie features a simple graham cracker crust, baked briefly, followed by a no-bake, tangy lemon-cream cheese filling. Topped with light whipped cream and fresh berries, it's a refreshing, easy-to-make dessert, perfect for any occasion. The pie requires minimal active cooking and sets beautifully after a few hours in the freezer.
Equipment
- 1 Food Processor
- 1 9-inch Pie Dish
- 1 Stand Mixer with whisk attachment
- 1 Baking Sheet
- 2 Mixing Bowls various sizes
Ingredients
Main
- 12 graham crackers
- 1/3 cup salted butter melted
- 1/3 cup granulated sugar
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup lemon curd
- 8 ounces cream cheese at room temperature
- 1/2 cup sweetened condensed milk
- 1/4 cup blackberries
- 1/4 cup raspberries
- 1/4 cup fresh mint leaves
- 1/3 cup powdered sugar
Instructions
- For the crust: Preheat the oven to 350 degrees F.
- Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
- Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
- For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
- To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
- Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
- For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.
Notes
Ensure cream cheese is at true room temperature for a lump-free, silky smooth filling. Over-baked graham cracker crusts can become too hard; watch carefully during the short baking time. For an extra bright lemon flavor, consider adding the zest of half a lemon to the lemon curd mixture before beating. When whipping cream, be careful not to over-whip, as it can become grainy; stop once stiff peaks form. The freezing step is crucial for the pie to set properly, so allow ample time. For serving, the fresh berries and mint not only add visual appeal but also a refreshing counterpoint to the rich, creamy pie.