Kick off your Easter brunch planning with this No Bake Lemon Icebox Pie with Homemade Graham Cracker Crust.
I’m sure you’ve made a lemon icebox pie a time or two. It’s a classic recipe and what I like to call a no brainer recipe because it is literally mix and pour meaning no brains involved but have you made it with a homemade crust and whipped cream?
Trust me when I say, go ahead and ditch the frozen whipped cream and instead whip up your own. You’ll use it for both folding into the pie filling as well as topping. You can decorate the top of the pie however you want. I just dumped it all on top and swirled it around with an offset spatula. Easy!
The homemade whipped cream doesn’t take all that much time, and you’ll have the satisfaction of serving a pie you whipped together with equal parts homemade and love.
The beauty of this pie is obviously that it is no bake, so with that in mind, you’ll need to do a bit of prepping beforehand. It’s not a pie that you can decide you’d like to serve in an hour, but it is well worth the refrigeration waiting time.
It is also perfect for those upcoming warm summer days when the last thing you want to do is heat up your kitchen. Keep things cool and whip together this No Bake Lemon Icebox Pie with Homemade Graham Cracker Crust instead.
- For the Crust:
- 1 1/2 cups graham crackers, crushed
- 1/4 cup light brown sugar
- pinch of salt
- 6 tablespoons butter, melted
- For the Pie Filling:
- 2 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 4 large lemons, juice of
- 1 tablespoon lemon zest
- 1 (14 oz) can condensed milk
In a medium bowl, mix together the ingredients for the crust. Press evenly and firmly into an ungreased 9 inch pie plate. Refrigerate for 1 hour.
While the pie is refrigerating, prepare the whipped topping. In the bowl of a stand mixer with the whisk attachment, whip the heavy cream and sugar together on
medium high speed until medium to stiff peaks form. Cover tightly, and place into the refrigerator until ready to use.
In a large bowl, mix together the lemon juice and zest with the condensed milk. Fold in 2 cups of the prepared homemade whipped topping, saving the remainder for topping. Once the filling is smooth, spread evenly into the piecrust. Return
the pie to the refrigerator for an additional 3 hours.
When ready to serve, top with the remaining whipped cream. Garnish with graham cracker crumbs and lemon slices with mint if desired.
Even with the addition of homemade whipping cream, you’re only looking at 5 ingredients for the pie filling.
Easy. Delicious. Perfect for an Easter brunch or an after dinner dessert.
Have a great week!
Love lemon and want more ideas? Look no further: