Can I use a pre-made crust?

To make this easy recipe even easier, you can use a store-bought crust if you would like. Just be aware that a premade graham cracker crust may not have the same buttery flavor that a fresh crust would have.

Can I make this no bake pie recipe a day or two before I need to serve it?

Yes, you can make it ahead of time. I would not recommend more than two days before. But by making it ahead, you will be giving the pie more time for the flavors to blend and the pie to set up to a firmer texture.

My pie filling is lumpy. How do I fix this?

If your pie filling is lumpy but you haven’t folded in your cool whip, you can go with one of two options. First, you can let it sit on the count covered for 15-20 minutes to let the cream cheese clumps come up to room temperature, and the acid from the lemon juice helps break them down, then blend again, and they should smooth out. Another option, if you do not have time to wait, is to microwave it in a microwave-safe bowl gently. Microwave for 10 seconds at a time, stirring in between until it is lightly warm, and then whip on high speed. You do not want to heat the dish. You are just trying to dissolve the clumps of cream cheese. To avoid this in the future, you will want to make sure your cream cheese is at room temperature before blending. If you are using the packages, take them out of the box but leave them in the wrapper. Before using them, press a finger in the center of the package to make sure they are soft and up to room temperature.

How can I intensify the lemon flavor more?

To increase the lemon flavor in the dish, you add more zest, as this is what gives the pie the concentrated lemon flavor, or you can add 1/2 teaspoon of lemon extract. I would highly recommend adding just a little at a time as the flavor can become overwhelming quickly, and you cannot take it out but always add. Another thing is that when using lemon zest, remember that the flavor will increase as it sets and has a chance to marry with the other flavors, releasing the oils in it.

Easy No-Bake Lemon Icebox Pie

Description

Easy No-Bake Lemon Icebox Pie can be made up in 15 mins or less then it just needs to chill until dessert time. It’s easy and delicious!

Ingredients

Units Scale

Graham Cracker Crust (or use pre-made crust):

12 Graham Crackers, crushed
1/2 cup butter, melted
1/4 cup brown sugar

Lemon Icebox Filling

1 (14 oz) can sweetened condensed milk
4 oz cream cheese, softened
1/4 cup lemon juice
1 lemon, zested
1 (12 oz) container of non-dairy whipped topping, divided
1 lemon, sliced and quartered (optional, for garnish)

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Instructions

Pulse the graham crackers in a food processor or blender until fine crumbs. Add in the melted butter and brown sugar. Pulse the mixture a few times just until combined.
Press the crumbs into a 9-inch pie pan. Chill the crust while you make the filling.
In the bowl of your mixer, beat together the sweetened condensed milk, cream cheese, lemon juice, and lemon zest. Gently fold half of the Cool Whip into the sweetened condensed milk mixture. Pour the filling into your graham cracker crust and spread it into an even layer.
Place the remaining Cool Whip into a piping bag with a star tip. Pipe the cool whip around the edge of the pie. Arrange the lemon slice slices on top of the Cool Whip.
Place the pie into the refrigerator for one to two hours to allow the filling to set.

Equipment

Food Processor

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Zester

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Notes

No Cream Cheese? Aunt Carol’s original recipe did not have cream cheese so if you don’t have any (or don’t want to use it), you can absolutely skip the cream cheese in this recipe!
Gluten Free Lemon Icebox Pie – use a gluten-free graham cracker pie crust (or gluten-free graham crackers to make the pie crust) for a gluten-free pie! If you do this, add 2 tablespoons more butter.

Prep Time: 15 mins
Chill Time: 2 hours
Category: Desserts