Best 6 Mamas Lemon Ice Box Pie Recipes

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Indulge in a refreshing and nostalgic treat with Mama's Lemon Ice Box Pie, an iconic Southern dessert that combines the vibrant flavors of lemon with a creamy, no-bake filling. This classic pie features a crisp graham cracker crust, a velvety lemon filling made from simple ingredients like sweetened condensed milk, lemon juice, and whipped cream, and a fluffy topping of whipped cream and grated lemon zest. Alongside the classic recipe, discover variations that add a unique twist to this timeless dessert. Explore the tangy Lemon Ice Box Pie with a creamy blueberry filling, the decadent Chocolate Lemon Ice Box Pie with a rich chocolate filling, and the refreshing Key Lime Ice Box Pie with its distinctive citrusy flavor. Each recipe offers a delightful balance of sweet, tangy, and creamy flavors, making this collection perfect for any occasion.

Let's cook with our recipes!

MAMA'S LEMON ICEBOX PIE



Mama's Lemon Icebox Pie image

I found this recipe for ZWT9, and am so wanting to make it very soon. I found this on a site " A Cajun Down Under " --Stories of a Cajun girl living in Sydney Australia. She has adapted this recipe for Australian Ingredients and states -- I've had to make one change to suit Australian ingredients as there is no such thing as Graham Cracker Crust here. Mama used the ready made crust, but I've had to make my own.

Provided by Tisme

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

granita biscuit, crushed to a fine crumb
12 tablespoons butter
6 eggs, separated
6 lemons, juiced
3 (395 g) cans condensed milk
1/4 teaspoon cream of tartar
1 teaspoon vanilla
4 tablespoons sugar

Steps:

  • To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C) for 7 minutes and let cool before pouring the pie mixture into it.
  • Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.
  • To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.
  • Stir the lemon juice into the condensed milk mixture until well combined.
  • Pour the lemon mixture into 2 pie crusts and top with the meringue.
  • Bake at 400F (200C) until slightly browned.
  • Let the pie cool and then place in the fridge until ready to serve.
  • Notes:
  • When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.

LEMON ICEBOX PIE



Lemon Icebox Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 13

12 graham crackers
1/3 cup salted butter, melted
1/3 cup granulated sugar
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 cup lemon curd
8 ounces cream cheese, at room temperature
1/2 cup sweetened condensed milk
1/4 cup blackberries
1/4 cup raspberries
1/4 cup fresh mint leaves
1/3 cup powdered sugar

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
  • Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
  • For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
  • To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
  • Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
  • For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

SUSAN'S LEMON ICEBOX PIE



Susan's Lemon Icebox Pie image

This is absolutely one of my favorite pies. It is no-bake and super easy to make! Perfect for a summer day.

Provided by SooZeeQ

Categories     Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1/2 cup fresh lemon juice
1 (14 ounce) can Eagle Brand Condensed Milk
1 cup whipping cream
1 graham cracker crust

Steps:

  • Pour Eagle Brand milk into medium bowl. Mix in fresh lemon juice and stir together.
  • In a seperate bowl, pour cream into medium bowl. Beat cream until it forms soft peaks.
  • Gently fold cream into lemon and milk mixture.
  • Pour into graham cracker crust and cover with plastic dome. Chill in refrigerator for at least one hour. Store in refrigerator. Enjoy!

Nutrition Facts : Calories 423.1, Fat 23.1, SaturatedFat 11.3, Cholesterol 58.7, Sodium 249.3, Carbohydrate 50.1, Fiber 0.5, Sugar 40.6, Protein 6.1

LEMONADE ICEBOX PIE



Lemonade Icebox Pie image

You will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. -Cheryl Wilt, Eglon, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate
1 carton (8 ounces) frozen whipped topping, thawed
Yellow food coloring, optional
1 graham cracker crust (9 inches)

Steps:

  • In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

Nutrition Facts : Calories 491 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 61g carbohydrate (52g sugars, Fiber 0 fiber), Protein 7g protein.

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.

EASY SOUTHERN LEMON ICEBOX PIE



Easy Southern Lemon Icebox Pie image

I was born and raised in Louisiana. As a result, cooking good southern comfort food is second nature to me. This is an easy southern Lemon Icebox Pie recipe that I've loved since I was a little girl. You won't be disappointed.

Provided by J_Suzanne

Categories     Pie

Time 10m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 6

1 (8 ounce) container whipped cream (Cool Whip)
1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice (can be fresh or bottled)
1 teaspoon vanilla extract
1 large prepared graham cracker crust

Steps:

  • Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl. Mix on high speed until SMOOTH. Taste and add more lemon juice to your liking.
  • Pour into crust and refrigerate overnight.
  • NOTE: Keebler is the only brand I have seen that serves the large graham cracker crust. It will have the note '2 extra servings' on the label.
  • NOTE: If you do not have enough time to let the cream cheese get to room temperature, I sometimes will microwave it 10 seconds at a time until it is fairly soft.

Tips:

  • Make sure to use fresh lemons for the best flavor.
  • If you don't have graham cracker crumbs, you can make your own by crushing graham crackers in a food processor.
  • To make the pie easier to cut, chill it for at least 4 hours before serving.
  • You can use any type of fruit you like in this pie. Some popular options include strawberries, raspberries, and blueberries.
  • If you want a creamier pie, you can add 1/2 cup of whipped cream to the filling.

Conclusion:

Mama's Lemon Ice Box Pie is a classic summer dessert that is easy to make and loved by all. With its creamy filling, tangy lemon flavor, and crunchy graham cracker crust, this pie is sure to be a hit at your next party or gathering. So next time you're looking for a refreshing and delicious dessert, give this recipe a try. You won't be disappointed!

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