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- 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - 1 cup sweetened condensed milk - ½ cup freshly squeezed lemon juice - 2 tablespoons lemon zest - 1 cup heavy whipping cream - ¼ cup powdered sugar - Fresh mint leaves for garnish (optional) To make the No Bake Lemon Icebox Pie, you need simple and fresh ingredients. Each ingredient plays a key role in creating that zesty flavor and creamy texture. 1. Graham cracker crumbs create a sweet and crunchy crust. They also balance the tart lemon filling. 2. Granulated sugar adds sweetness. It helps to enhance the flavors of the pie. 3. Unsalted butter gives the crust a rich taste and holds it together. 4. Sweetened condensed milk adds creaminess. It also serves as the base for the filling. 5. Freshly squeezed lemon juice provides the bright, tangy flavor. It makes the pie refreshing. 6. Lemon zest adds a burst of citrus aroma. It enhances the lemon flavor without adding extra liquid. 7. Heavy whipping cream gives the filling a light, airy texture. It makes every bite feel indulgent. 8. Powdered sugar sweetens the whipped cream. It ensures a smooth texture. 9. Fresh mint leaves are optional for garnish. They add color and freshness to the pie. - Mixing bowls - Electric mixer - Pie pan Gathering the right tools makes the process easier. Use mixing bowls for combining ingredients. An electric mixer helps whip the cream quickly. A pie pan is essential for shaping and serving the pie. With these tools, you will create a stunning dessert that impresses everyone! - Combine 1 ½ cups of graham cracker crumbs and ⅓ cup of granulated sugar in a medium bowl. - Mix in ½ cup of melted butter until the mixture looks like wet sand. - Press this crumb mixture into a 9-inch pie pan evenly. - Place the crust in the refrigerator to firm up while you make the filling. - In another bowl, whisk together 1 cup of sweetened condensed milk, ½ cup of freshly squeezed lemon juice, and 2 tablespoons of lemon zest. - Mix until everything is well combined and slightly thickened. - In a separate bowl, whip 1 cup of heavy cream with ¼ cup of powdered sugar. Keep whipping until stiff peaks form. - Gently fold the lemon mixture into the whipped cream. Be careful not to deflate the cream. - Pour the lemon filling into the prepared graham cracker crust. Spread it evenly across the crust. - Cover the pie with plastic wrap and refrigerate it for at least 4 hours. Overnight is best for a perfect set. For the complete steps and detailed guidance, refer to the Full Recipe. To get a great crust, press it firmly into the pie pan. This gives it more stability. When you press, make sure it covers the bottom and sides evenly. After that, chill the crust in the fridge before adding the filling. This step helps it hold its shape better. To keep your filling light, avoid deflating the whipped cream when you fold it in. Use a gentle touch and fold carefully. This keeps the mix fluffy. Once combined, chill the pie fully for the best results. It helps the filling set perfectly. You can adjust the lemon juice to make it more or less tangy. If you want a richer taste, add a bit of vanilla extract. This small change can really boost the flavor of your pie. Feel free to experiment and find your perfect balance. For the full recipe, check out the details above. {{image_2}} You can switch up the crust for your No Bake Lemon Icebox Pie. Here are some ideas: - Use digestive biscuits for a different taste and texture. - An Oreo crust adds a rich chocolate flavor. - For a gluten-free option, try using almond flour to make a crust. Simply mix it with melted butter and press it into your pie pan. If you want to change the flavor of your pie, consider these options: - Swap out lemon juice for lime juice. This gives a fresh twist to your pie. - Add berries into the filling. Blueberries, raspberries, or strawberries add color and flavor. Toppings can make your pie even more special. Here are some ideas to consider: - Use whipped cream or meringue on top for a creamy finish. - Fresh fruit or edible flowers can add beauty to your pie. They make it look fancy and inviting. These variations let you create a unique dessert every time. Enjoy the process of making it your own! For the full recipe, check out the details above. To keep your No Bake Lemon Icebox Pie fresh, store it in the refrigerator. It’s best to use an airtight container if the pie is not covered. This keeps it safe from other odors and helps maintain its flavor. If you cover the pie with plastic wrap, make sure it’s sealed well. You can freeze this pie if you have leftovers. To freeze, wrap the pie tightly with plastic wrap. Then, place it in a freezer-safe container. The pie can be frozen for about three months. When you want to enjoy it, thaw it in the fridge overnight. This way, it stays creamy and delicious. In the fridge, No Bake Lemon Icebox Pie lasts about five days. Look for signs of spoilage like an off smell or discoloration. If the crust looks soggy or the filling is watery, it’s best to toss it. Always check before serving to ensure it’s still good. Yes, you can make this pie a day in advance. In fact, it tastes even better when chilled overnight. The flavors meld together, and the filling sets perfectly. Just cover it well with plastic wrap to keep it fresh. This makes it a great option for parties or family gatherings. To slice the pie, use a sharp knife dipped in warm water. This helps the knife glide through the filling smoothly. For serving, place each slice on a plate and add a mint leaf on top. It adds a nice touch and makes it look fancy. Yes, you can. Here are some common substitutions: - Use coconut cream instead of heavy cream for a dairy-free option. - Swap sweetened condensed milk with a dairy-free version or a homemade mix. - If you don’t have graham crackers, use crushed cookies or gluten-free alternatives like almond flour. This pie has roots in the Southern United States. It became popular in the mid-20th century. The no-bake style made it easy for home cooks to whip up a refreshing dessert without heating the kitchen. It’s a classic summer treat that many families enjoy. A regular lemon pie usually has a baked crust and a cooked filling. In contrast, an icebox pie has a cold filling and a no-bake crust. This gives the icebox pie a lighter, creamier texture. The chilling process allows the flavors to shine without the need for baking. This blog post covered how to make a No Bake Lemon Icebox Pie. You learned about the base ingredients, step-by-step instructions, and tips for success. Remember to chill the crust and filling for the best results. You can customize flavors or try different crusts, too. Proper storage extends the pie’s life, whether in the fridge or freezer. Now it’s time for you to enjoy this delicious treat with friends and family! Your lemon pie adventure awaits!

No Bake Lemon Icebox Pie

Indulge in a refreshing Zesty No-Bake Lemon Icebox Pie that is perfect for any occasion! This easy, no-bake dessert combines a buttery graham cracker crust with a creamy lemon filling, making it a delightful treat. With just a few simple ingredients and minimal prep time, you can create this stunning pie that will impress your guests. Click through to explore the full recipe and bring a burst of citrus flavor to your table!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

1 cup sweetened condensed milk

½ cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 cup heavy whipping cream

¼ cup powdered sugar

Fresh mint leaves for garnish (optional)

Instructions
 

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumb mixture resembles wet sand.

    Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to create a crust. Place it in the refrigerator to set while you prepare the filling.

      In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until well combined and slightly thickened.

        In a separate mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.

          Gently fold the lemon mixture into the whipped cream until fully incorporated, being careful not to deflate the whipped cream.

            Pour the lemon filling into the prepared graham cracker crust and spread it evenly.

              Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set (preferably overnight for best results).

                Once set, remove the pie from the fridge and garnish with fresh mint leaves if desired. Slice and serve chilled.

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 8 slices