No Bake Lemon Icebox Pie

106

By Aimee Broussard

Prep Time:

15m

Yield:

1 pie, serves 8

Plan for:

Chill 4+ hours

Keep your kitchen cool with this old-fashioned, from scratch No Bake Lemon Icebox Pie. This five ingredient recipe is tangy, refreshing, and comes together in a snap. Just mix and pour into a homemade graham cracker crust for a cool and creamy down home dessert.

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Products Used

1 lb. Light Brown Sugar Box

1 lb. Confectioners Powdered Sugar Box

Ingredients

Crust

1 1/2 cups graham crackers, crushed
1/4 cup Imperial Sugar Light Brown Sugar
Pinch of salt
6 tablespoons unsalted butter, melted

Pie Filling

2 1/2 cups heavy whipping cream
3 tablespoons Imperial Sugar Confectioners Powdered Sugar
4 large lemons, juice of
1 tablespoon lemon zest
1 (14 oz) can condensed milk

Directions

In a medium bowl, mix crust ingredients together. Press evenly and firmly into an ungreased 9-inch pie plate. Refrigerate for 1 hour.
While crust is refrigerating, prepare whipped cream topping. In bowl of a stand mixer with a whisk attachment, whip 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.
To prepare filling, in a large bowl, mix together lemon juice and zest with condensed milk. Fold in 2 cups of prepared homemade whipped cream, saving remainder for topping.
Once filling is smooth and full incorporated, spread evenly into piecrust. Return pie to the refrigerator for an additional 3 hours.
When ready to serve, top with remaining whipped cream. Garnish with graham cracker crumbs, lemon slices, and sprigs of fresh mint, if desired.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Aimee Broussard @AimeeBroussard.com.

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