Easy Lemon Icebox Pie

Easy Lemon Icebox Pie is a creamy + tart dessert you make with sweetened condensed milk and Nellie and Joe's Key West Lemon Juice.

You would also love my popular recipe Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients), which is another dessert made with Nellie & Joe's but their key lime juice.

Jump to:

• Why You'll love this no-bake pie
• Ingredients
• How to Make Lemon Ice Box Pie
• Tools
• Substitutions
• Variations
• Storage
• Recipe
• Easy Lemon Icebox Pie
• Comments

If you love citrus desserts, you must try my most popular dessert recipe Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients) or Lemon Bars with Graham Cracker Crust or Lemon Bars.

If you're looking for a different pie flavor all together try this delish Peach Pie Recipe.

Or Easy Lemon Dessert Recipes is a roundup of mouth puckering desserts.

Why You'll love this no-bake pie

• This lemon pie is a no bake dessert--perfect for a hot summer day when you don't want to turn on an oven. Or a winter holiday when you need a dessert but you've got your oven tied up with roasts and side dishes.
• This dessert uses Nellie and Joe's Key West Lemon Juice. Nellie and Joe's juices are tart and fresh tasting--no need to squeeze lemons for the juice in this pie.
• You'll just spend a few minutes mixing up this Lemon Icebox Pie is mixed then you'll stick in the fridge or freezer to chill for a couple of hours or until you're ready to eat it.
• Lemon Icebox Pie is an eggless dessert recipe.
• You can make a Graham Cracker Pie Crust or use a ready-made crust.

Ingredients

• 9-inch graham cracker pie crust
• 14 ounce can sweetened condensed milk
• 8-ounces cream cheese
• ½ cup Nellie and Joe's Key West Lemon Juice
• 8-ounce package of non-dairy whipped topping

See recipe for ingredient amounts

How to Make Lemon Ice Box Pie

1. Use room temperature cream cheese when making this pie so take the cream cheese out of the fridge at least an hour before you make the pie.
2. Beat sweetened condensed milk and softened cream cheese until smooth and no little lumps of cream cheese remain. This may take 3 to 5 minutes depending on the temperature of your cream cheese.
3. Fold in Nellie and Joe's Key West Lemon Juice and whipped topping.
4. Beat until thoroughly combined with condensed milk/cream cheese mix.
5. Grate a bit of fresh lemon zest into the mixture (optional).
6. Pour into graham cracker pie crust.
7. Chill in refrigerator or freezer for at least two hours or overnight.

Tools

An electric mixer would be a good idea for mixing up this pie. You would have to whisk the mixture by hand for quite a while to get the cream cheese completely smooth.

A 9-inch pie plate is also necessary unless you're going to use a pre-made crust, which will come in its own tin.

You'll also need a Microplane grater to remove the zest from your lemon.

Substitutions

Cream cheese--you could swap out low fat or non-fat cream cheese. I do think the pie is better with the full fat version.

Nellie & Joe's Key West Lemon Juice--you could use an equal amount of fresh lemon juice.

Variations

Lemon Juice--You could swap lemon for lime juice. Use either fresh lime juice or Nellie & Joe's Key West Lime Juice.

Graham Cracker crust--Swap the graham cracker for a cookie crust--either made from vanilla wafers or Gingersnaps.

Top Tip: Be absolutely sure you're using sweetened condensed milk.

Sometimes people get confused and grab a can of evaporated milk.

Evaporated milk is sold near the condensed milk in the baking aisle at the grocery store. '

Sweetened condensed milk is much thicker and sweeter than evaporated milk. If you use evaporated milk, the pie will not turn out. You'll have to throw it out and start over.

Storage

Lemon Icebox Pie should be stored in either the refrigerator or freezer.

This pie is best eaten within three days of being made.

If you're not going to eat it all right away, wrap the pie in plastic wrap. Put the wrapped pie in a freezer safe container and freeze for up to three months.