Lemon Icebox Pie Recipe
This creamy, no-bake lemon pie is perfect for summer.
Ingredients
- 8 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk one can
- 1 package gelatin
- 3 lemons for lemon zest and fresh lemon juice
- Prebaked pie crust or no-bake graham cracker crust
Instructions
For the Pie Filling
- In the large bowl of an electric mixer with the whisk attachment, blend the cream cheese and sweetened condensed milk and mix completely.
- Zest the three lemons and set aside the zest. After juicing them, mix the lemon juice with a package of gelatin in a medium-sized bowl and stir until dissolved. Add the gelatin-lemon mixture to the cream cheese mixture along with the zest of the 3 lemons and mix until incorporated.
- Pour into prepared pie crust in 9-inch pie dish. Place in the refrigerator for 5 hours.
For the Whipped Cream
- In a stand mixer or electric mixer, whip cream at a high speed until it's foamy and has increased in volume. Add vanilla and then slowly add sugar until soft peaks form.
- Top the chilled lemon pie with whipped cream and serve cold.
Notes
Click here for my no-fail pie crust recipe.
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