Best 11 Lemon Ice Box Pie Recipes

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Indulge in the delightful simplicity of Lemon Icebox Pie, a classic no-bake dessert that combines the refreshing tang of lemon with the creamy richness of whipped cream and a buttery graham cracker crust. This timeless treat, also known as refrigerator pie, is a welcome addition to any gathering, offering a burst of citrus flavors in every bite. With variations such as Key Lime Icebox Pie, Orange Icebox Pie, and even a No-Bake Icebox Cake, there's a perfect frozen delight for every palate. Each recipe includes step-by-step instructions and helpful tips to ensure a perfect pie every time. Get ready to embrace the ease and satisfaction of creating this delectable dessert that will surely become a favorite among friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR FREE LEMON ICE BOX PIE



Sugar Free Lemon Ice Box Pie image

Got this recipe from my sis who is diabetic. Now I make it for my Mother & DH, but you certainly don't have to be diabetic to enjoy it. It is so easy & delicious.

Provided by Zipadedoda

Categories     Dessert

Time 15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 5

1 (1 ounce) box sugar-free vanilla pudding
1 (1 ounce) packet crystal lite lemonade mix (one that makes 2 qts)
1 1/2 cups milk
12 ounces Cool Whip
9 inches graham cracker crust

Steps:

  • Mix pudding, Crystal Lite and milk with mixer til starts to get thick.
  • Fold in Cool Whip.
  • Pour in graham cracker crust.
  • Refrigerate til set.
  • Many other flavors to choose . Strawberry is also great.

Nutrition Facts : Calories 434.1, Fat 26.6, SaturatedFat 15.8, Cholesterol 8.5, Sodium 274.2, Carbohydrate 46.5, Fiber 0.6, Sugar 32.8, Protein 4.4

LEMON ICE BOX PIE (FROZEN - CRACKER BARREL COPYCAT)



Lemon Ice Box Pie (Frozen - Cracker Barrel Copycat) image

I had the Lemon Ice Box Pie at Cracker Barrel, and was determined to find a copycat. I've adapted this recipe, and I think it fits the bill!

Provided by Connie K

Categories     Pie

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 graham cracker crust
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
yellow food coloring
8 ounces whipped topping
vanilla wafer cookie

Steps:

  • Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
  • Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
  • Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
  • Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
  • Cover pie and place in freezer.
  • Pie may be kept in freezer for several days until ready to serve.
  • Take from freezer 10- 15 minutes before serving.

Nutrition Facts : Calories 517.1, Fat 24.6, SaturatedFat 11.2, Cholesterol 52.9, Sodium 363.9, Carbohydrate 68.7, Fiber 0.7, Sugar 55, Protein 8.3

MAMA'S LEMON ICE BOX PIE



Mama's Lemon Ice Box Pie image

This pie is made with bottled lemon juice. I've never tried it with fresh. Bottled juices usually have added lemon oil and lemon essence. I use the Pompeii Lemon Juice that comes in the little yellow round ball. It's really a good ice box pie.

Provided by Susan Feliciano

Categories     Pies

Time 40m

Number Of Ingredients 5

14 oz can sweetened condensed milk
3 egg yolks
1/2 c bottled lemon juice
1 graham cracker or baked pie crust (9-inch)
1 container cool whip or redi-whip

Steps:

  • 1. Preheat oven to 325°. In mixing bowl, beat egg yolks until smooth. Gradually blend in the condensed milk and lemon juice. Beat slowly until smooth. Pour into prepared pie crust.
  • 2. Bake for 30 minutes. Remove from oven and let cool at room temperature for 1 hour. Chill in refrigerator at least 2 hours or until serving time. Top with cool whip or whipped cream. Refrigerate leftovers.

MY SISTER FAYE'S LIGHT AND FLUFFY LEMON ICE BOX PIE



MY SISTER FAYE'S LIGHT AND FLUFFY LEMON ICE BOX PIE image

My sister Faye McMillian, served me a delightful, refreshing and easy Lemon Ice Box Pie (last night) in a Graham Cracker Crust. It is so refreshing, different, easy and delightful. I know you will enjoy it and serve it again and again.

Provided by Jewel Hall

Categories     Pies

Time 45m

Number Of Ingredients 4

1/2 c fresh lemon juice
1 can(s) eagle brand milk
8 oz cool whip
1 9 inch prepared graham cracker crust

Steps:

  • 1. Mix Lemon Juice with Eagle Brand condensed milk, mix well. Fold in Cool Whip,
  • 2. Prepare Graham cracker per directions, Pour Pie Mixture into cooled crust, Chill 2 hours before serving. May drizzle some sweetened Strawberries over top with a spoon, And, 2 curled thin Lime slices in center for color. Sprinkle a Table spoon of toasted slivered almonds across top. Or, leave plain. Delicious.

SERENDIPITY'S LEMON ICE BOX PIE



Serendipity's Lemon Ice Box Pie image

This Serendipity favorite is a simple, no-bake pie. Its citrus flavor is perfect and refreshing for those really hot days. The book doesn't call for it, but I like to add the zest of one or two lemons, just for a little more lemon flavor. Remember to zest lemons before juicing. Time does not include refrigeration.

Provided by caffeine junkie

Categories     Pie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs
2 tablespoons ground cinnamon
1/2 cup unsalted butter, melted and cooled
2 (14 ounce) cans sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice (4-6 lemons)
1 lemon, zest of (optional)
whipped cream

Steps:

  • In a medium bowl, combine graham cracker crumbs, cinnamon, and butter until fully incorporated. Scrape mixture into a 9" pie pan. Using your fingers or the back of a sppon, press mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4" thick. Refrigerate until ready to use.
  • In a medium nonstick saucepan, whisk together sweetened condensed milk, egg yolks, and lemon juice until smooth. Cook custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
  • Strain custard through a sieve into prepared pie shell. (If using lemon zest, strain through sieve into another bowl. Fold in lemon zest and pour into pie shell.) Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least 1 hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
  • Serve wedges cold with plenty of whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 696.7, Fat 32.1, SaturatedFat 18.4, Cholesterol 225.5, Sodium 303.4, Carbohydrate 92.1, Fiber 1.9, Sugar 79.1, Protein 14

LEMON ICE BOX PIE



Lemon Ice Box Pie image

Make and share this Lemon Ice Box Pie recipe from Food.com.

Provided by Mona Theriot

Categories     Pie

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

1 can condensed milk
2 egg yolks
1/2 cup lemon juice, fresh
1 teaspoon grated fresh lemon rind
1 package graham cracker, crushed
4 tablespoons melted butter or 4 tablespoons melted oleo
1 tablespoon sugar
3 egg whites
4 1/2 tablespoons sugar
1/4 teaspoon cream of tartar

Steps:

  • Prepare pie crust by mixing crushed graham crackers, butter and sugar in pie plate.
  • Pat in place along sides and bottom of plate.
  • Refrigerate until set.
  • In medium-size bowl, combine sweetened condensed milk, lemon juice and rind.
  • Blend in egg yolks, mixing well.
  • It will thicken.
  • Turn into cooled graham cracker crust.
  • Top with meringue made by beating egg whites with 3 Tbsp sugar and cream of tartar until it forms stiff peaks.
  • Bake at 350 degrees until lightly browned.
  • Chill in ice box about 1-1 1/2 hours before serving.

LEMON ICE BOX PIE



Lemon Ice Box Pie image

Make and share this Lemon Ice Box Pie recipe from Food.com.

Provided by Dana-MMH

Categories     Pie

Time 15m

Yield 1 Pie

Number Of Ingredients 4

1 (12 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container Cool Whip
1 pie shell, baked and cooled

Steps:

  • Mix all ingredients together (reserve some Cool Whip for garnish) and pour into pie shell.
  • Refrigerate before serving.
  • Garnish with Cool Whip.

CLANCY'S LEMON ICE BOX PIE



Clancy's Lemon Ice Box Pie image

From Clancy's restaurant of New Orleans and Food and Wine magazine; simply the best and lemoniest you've ever tasted. Bar none. Prep time is freezing and cooling time.

Provided by Raquel Grinnell

Categories     Pie

Time 8h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

14 graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
2 (14 ounce) cans sweetened condensed milk
1 1/4 cups fresh lemon juice
2 tablespoons lemon zest, finely grated (remember to zest before you juice!)
8 large egg yolks

Steps:

  • Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
  • In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
  • Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
  • Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Nutrition Facts : Calories 534.7, Fat 23.1, SaturatedFat 12.7, Cholesterol 241.1, Sodium 267, Carbohydrate 73.1, Fiber 0.6, Sugar 65.2, Protein 11.6

LEMON ICE BOX PIE



Lemon Ice Box Pie image

Provided by Stephen Bruce

Categories     Milk/Cream     Egg     Dessert     Kid-Friendly     Lemon     Summer     Chill     Cinnamon     Small Plates

Yield One deluxe 9-inch pie for 6 or more

Number Of Ingredients 9

For the crust:
1 1/2 cups (6 ounces) graham cracker crumbs (10 to 12 full-size crackers)
2 tablespoons ground cinnamon
1/4 pound (1 stick) unsalted butter, melted and cooled
For the filling:
2 (14-ounce) cans sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice
Whipped cream

Steps:

  • To make the crust:
  • In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated. Scrape the mixture into a 9-inch pie pan. Using your fingers or the back of a spoon, press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick. Refrigerate until ready to use.
  • To make the filling:
  • In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
  • Strain the custard through a sieve into the prepared pie shell. Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least one hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
  • Serve wedges cold with plenty of whipped cream, just like Miss Essie did. Store covered in the refrigerator.

CRACKER BARREL OLD COUNTRY STORE'S LEMON ICE BOX PIE RECIPE



Cracker Barrel Old Country Store's Lemon Ice Box Pie Recipe image

Provided by á-174942

Number Of Ingredients 6

1 graham cracker crust - (8" or 9" dia)
1 can sweetened condensed milk - (14 oz) (Eagle brand reccomended)
3 egg yolks
3 ounces Minute Maid pure lemon juice
4 ounces Cool Whip
14 vanilla wafers

Steps:

  • Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours. Serve very cold. This recipe yields ?? servings.

LEMON ICE BOX PIE



Lemon Ice Box Pie image

If you like lemon, you will love this pie! It is quick and easy to make and a prize winner! I acquired this recipe while working for Weight Watchers. It is low in fat and only 7 points per serving.

Provided by Linda Stevens

Categories     Pies

Time 5m

Number Of Ingredients 4

1 keebler low fat graham cracker pie crust
8 oz cool whip free
14 oz eagle brand sweetened condensed milk, fat free
1 pkg kool aid, unsweetened lemonade

Steps:

  • 1. Mix the cool whip, sweetened condensed milk, and lemonade together until thoroughly blended.
  • 2. Pour into pie crust and chill.
  • 3. Cut into 8 pieces and serve.

Tips:

  • Use fresh lemons. Fresh lemons provide the best flavor for this pie.
  • Zest the lemons before juicing them. This will help release the essential oils from the lemon peel, which will give the pie a more intense lemon flavor.
  • Use a high-quality butter. This will help to create a rich, creamy filling.
  • Don't overbeat the egg yolks. Overbeating the egg yolks can make the filling curdle.
  • Bake the pie in a preheated oven. This will help to prevent the crust from becoming soggy.
  • Let the pie cool completely before serving. This will allow the filling to set properly.

Conclusion:

This lemon ice box pie is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy people. The combination of the creamy filling and the tangy lemon flavor is sure to please everyone who tries it.

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