This Lemon Ice Box Pie is made with a homemade vanilla wafer crust and a creamy no bake lemon filling. It's topped with whipped cream and garnished with fresh lemon slices making it certain to appeal to dessert connoisseurs and pie fans alike.
Easy Lemon Ice Box Pie Recipe
This lemon ice box pie is the sort of pie you could often find sitting in my Grandma's fridge. She was an amazing old school cook and baker and I partially credit her for giving wings to my love of cooking and baking. Pies like my Mile High Banana Cream Pie and No Bake Lemon Bliss Cheesecake were inspired by her. She never used a recipe, and if she did, it was usually something scribbled by someone else on a scrap piece of paper that only she could decipher. Somehow, she was still able to create 5-Star Southern goodness from memory with amazing ease. It's simple, her approach to cooking was based more on feeling than it was on academics. Otherwise known as "old school." She made ice box pies like this lemon one in every flavor. I can't make one without thinking of her.
How to Make the Best Lemon Ice Box Pie Recipe
What is an ice box pie? It's essentially a term that's used for a pie recipe that requires no baking. In this recipe, the crust is homemade so in this instance, you will need to bake just the pie shell, but not the filling. The filling for this homemade lemon pie is super simple and packs a burst of citrus with every bite.
- Ingredients you'll need to make this recipe for Lemon Ice Box Pie: 2 cups of crushed vanilla wafers, granulated sugar and melted butter to make the pie crust. You could also use the same amount of crushed graham crackers, if preferred.
- For the lemon filling you'll need: 2 blocks of plain cream cheese, powdered sugar, sweetened condensed milk, lemon juice, lemon zest, vanilla extract, yellow food coloring, whipped cream or frozen whipped topping that's been thawed plus lemon slices for garnishing.
- If you'd like to make this recipe without making your own pie crust you can. To fit the amount of pie filling, you'll need a large 9 inch premade cookie or graham cracker crust usually found in the baking section of the grocery store.
- I use a stand mixer to whip the filling for this pie. That said, you can use a hand mixer, too. The point being, it's important to use a mixer to make the filling smooth and it can't be done by hand.
- Adding a bit of yellow food coloring is for looks only and it won't effect the taste, of course. If you prefer, you could omit it. It fits the color of lemons and hints to the flavor of the pie.
- Allow ample time for the crust to cool before adding the filling. Likewise, allow ample time for the filling to set before slicing.
- You can store this easy lemon pie chilled in the refrigerator for up to 5 days.
Other Southern Style Ice Box Pies Recipes to Make
I can't imagine an occasion when a pie wouldn't be a yummy desert option to serve. More easy pie recipes you may like to try:
- Red Velvet Ice Box Pie is made with red velvet cookies for the crust and the filling.
- No Bake Triple Berry Ice Box Pie is topped with a drizzle of white chocolate and grated white chocolate, too.
- Island inspired Hawaiian Ice Box Pie features a creamy pineapple filling.
- Samoa Ice Box Pie features all of the flavors we love in the classic Girl Scout cookies.
- You may also like this recipe for Strawberry Icebox Pie from Oh Sweet Basil.
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Helpful Kitchen Items:
Lemon Ice Box Pie
Servings: 8 pieces
Calories: 414kcal
Ingredients
- 2 cup vanilla wafer crumbs
- ¼ cup granulated sugar
- 6 tablespoon butter melted
- 2 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 14 oz can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 ½ tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 2 cup sweetened fresh whipped cream or whipped topping
- lemon slices and mint for garnishing
- few drops yellow food coloring [optional]
Instructions
- Preheat the oven to 350°F. Spritz a 9 or 10 inch deep dish pie plate with cooking spray.
- Toss together the vanilla wafer crumbs, granulated sugar and melted butter.
- Press firmly onto the bottom and sides of he pie dish.
- Bake for 15 minutes until golden and set. Cool completely.
- To prepare the filling: In the bowl of a stand mixer, whip together the softened cream cheese, powdered sugar and vanilla extract for 1-2 minutes until fluffy.
- Add the sweetened condensed milk, lemon juice, and lemon zest whipping until fully combined and smooth. The color of the filling is more ivory than pure yellow. Add a few drops of yellow food coloring, if desired.
- Pour into the cooled crust and spread evenly.
- Chill thoroughly at least 6 hours prior to cutting and serving.
- Garnish with fresh cream or whipped topping and lemon slices.
Nutrition
Serving: 1piece | Calories: 414kcal | Carbohydrates: 43g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 192mg | Potassium: 132mg | Fiber: 1g | Sugar: 28g | Vitamin A: 673IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Roberta
Could you use lemon extract in place of the vanilla?
Melissa
If you prefer, sure.
Debbie
Really love the flavor of this pie. We even like it without the whipped cream for more lemon flavor. I didn't add the sugar to the crust since seemed like the cookies would make it sweet enough and it was. Do not skip the lemon zest, it adds so much! Thanks for the recipe. Will be making many times in the future!
Melissa
Thanks Debbie!
Deb
This is the VERY best lemon you can make. All the neighbors love me to make and pass around.
Thank you for this recipe.
Melissa
Ah that's wonderful, thank you!
Deb
This is the best of the best pie. Can't make it enough My neighbors are the door for this pie.
Thank you so much
Melissa
Aww how nice, thank you!
Sue P.
This pie was delicious!! I only had one package of cream cheese so used it along with an 8 oz. tub of mascarpone. Makes a beautiful pie (I put a little bit of yellow gel food coloring to make it a very pale yellow). The vanilla wafer crust is thick and crisp and very tasty. I think it would also work well in little cups or glasses if you bake the crust then crumble it, then layer crumbs and pie filling with whipped cream on top. Thank you for the recipe!
Melissa
I'm happy you enjoyed this one, thanks!
Didi (Dishin with Didi)
Well I know where you get your amazing recipe plus your amazing love of life from my friend!! I am so making this, this weekend!! I just pinned and shared to make sure I can come back and recreate! !
Melissa
Hi Didi, thanks so much for stopping by love!
Melissa
My pleasure Alta, thanks for such a sweet comment!
Alta Pniewski
Melissa this looks and sounds soooo YUMMY! Can't wait to try it out.... Love your recipes, thanks so much for sharing them 🙂
Lil (Fresh Mama)
This looks amazing! I also, had a special Gram who cooked from memory. I try to recreate her recipes, but it never tastes quite the same... So thankful for the love of cooking from scratch she instilled in me:)
--Lil (www.freshmama.net)
Melissa
Hi Lil, I feel the same way. It's true, you can't replace the love they put into every dish. Thanks for stopping by ~ Melissa
Melissa
Hi Melissa, thank you, she meant so much to me. ☺
Melissa @ My Recent Favorite Books
Your memories of your Grandmother are so special.