No-Bake Lemon Icebox Pie
Servings: 12
Ingredients
- 1 (9") graham cracker crust
- 8 oz. cream cheese room temperature
- 1 (14 oz.) can sweetened condensed milk
- ½ cup fresh lemon juice
- zest of two lemons
- whipped cream
Instructions
- Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy. Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth.
- Pour the filling into the pre-made graham cracker pie crust, smooth the top and chill in the refrigerator for 2 hours to set.
- Top with whipped cream or cool whip and serve cold.
Nutrition Facts
No-Bake Lemon Icebox Pie
Amount Per Serving
Calories 255
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 36mg12%
Sodium 170mg7%
Potassium 172mg5%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 22g24%
Protein 5g10%
Vitamin A 377IU8%
Vitamin C 1mg1%
Calcium 122mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
- Fat-free cream cheese can be used in place of full-fat cream cheese. The fat-free version gives this lemon icebox pie more of a sherbet taste and feel. Using fat free cream cheese and fat free condensed milk will bring the calories down to 187 per slice.
- Make sure the cream cheese is at room temperature before mixing in order to get a smooth filling.
- Bottled lemon juice can be used if you can't find fresh lemons. I tested the recipe with both options and my taste testers could NOT tell the difference.
- Make this dessert up to 2 days ahead of time. Store covered in the refrigerator until you are ready to serve. This pie can be stored covered in the fridge for up to 5 days.
- This pie can be frozen for up to 3 months.