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–+ servings
Lemon Icebox Pie

Refreshing Lemon Icebox Pie That's a Breeze to Make

This refreshing Lemon Icebox Pie combines a zesty lemon flavor with a creamy filling, making it a perfect no-bake summer dessert.
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Prep Time 15 minutes
Refrigeration Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 8 ounces cream cheese softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 container (12 ounces) lemonade concentrate thawed
  • 8 ounces whipped topping or heavy cream, whipped to soft peaks
Crust
  • 1 package graham cracker crust store-bought or homemade
Optional Addition
  • few drops yellow food coloring for enhanced color

Equipment

  • Mixing Bowl
  • electric mixer
  • Spatula
  • measuring cups

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat 8 ounces of softened cream cheese using an electric mixer on medium speed until smooth and creamy.
  2. Gradually add in one 14-ounce can of sweetened condensed milk, mixing until well incorporated and free of lumps.
  3. Slowly pour in the thawed 12-ounce container of lemonade concentrate while continuously mixing.
  4. Gently fold in 8 ounces of whipped topping using a spatula until well combined and fluffy.
  5. Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
  6. Cover the pie tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours.
  7. Once set, slice the pie into wedges and serve chilled, optionally topping with additional whipped topping or fresh fruit.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 4mgCalcium: 6mgIron: 4mg

Notes

Ensure cream cheese is at room temperature for easy mixing. Refrigerate for at least 4 hours to set properly; do not freeze.

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