No-Bake Lemon Icebox Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 pinch salt
• 8 oz cream cheese, softened
• 14 oz sweetened condensed milk (14 oz can)
• 1/2 cup fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• 1 pinch fine sea salt
• 1 cup heavy whipping cream, cold
• whipped cream
• lemon zest

Instructions

1. Combine crust ingredients.
2. Press into bottom and sides of a 9-inch pie plate.
3. Chill while making filling.
4. Beat cream cheese until smooth.
5. Gradually beat in condensed milk.
6. Add lemon juice, lemon zest, vanilla, and salt.
7. Mix until smooth and slightly thickened.
8. Whip heavy cream separately to medium peaks.
9. Fold into lemon mixture.
10. Spoon into chilled crust.
11. Smooth top.
12. Refrigerate at least 4 hours or overnight.
13. Garnish with whipped cream and lemon zest if desired.

Nutrition

Chef's Notes

TEXTURE TARGET: Creamy, bright, tangy, light but sliceable. Do not make this excessively sweet. Fresh lemon acidity should be prominent. CHEF'S NOTES: • Use fresh lemon juice — bottled juice lacks the brightness this pie needs. • The condensed milk provides sweetness and structure; the cream cheese adds tang. • For cleaner slices, chill overnight. STORAGE: Store covered in refrigerator. Best within 3–4 days. SCALING PAN GUIDANCE: • 0.5×: Use a smaller pie plate or tart pan. • 1×: 9-inch pie plate. • 1.5×: Use a 10-inch deep-dish pie plate. • 2×: Use two 9-inch pie plates. Chill time does not scale. ALLERGENS: Contains milk (cream cheese, condensed milk, butter, cream), wheat (graham crackers). May contain soy. NUTRITION NOTE: Calculated per slice (1/8 of pie) using standard USDA nutrition values. Optional garnishes not included.

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